Can you eat kale with black spots
The kale turned yellow
Black rot attacks not only edible cabbage but ornamental cabbage and kale, as well. Typical symptoms of black rot are yellow or tan spots on the edge of a brassica leaf with distinct black veins within the spot.
The black spots may occur during growth or due to mildew. It is best to remove the outer leaves and discard them, then wash the remaining cabbage before use. If the stains are also on the inside of the leaves, return the cabbage to the store for a refund.
Also, what is black on cabbage? Pepper spot is a physiological disorder that affects the white midrib tissues of Napa cabbage. Other names for “pepper spot” include gomasho, meaning “spot,” and black spot, black spot, black leaf spot, petiole spot and vein necrosis.
Microbiologists recommend not removing the mold and using the remaining condiment (such as cabbage, peppers, carrots, etc.)…. Cut at least 1 inch around and below the mold spot (keep the knife out of the mold so it does not contaminate other parts of the product).
Who can’t eat kale
Its characteristic color has a very simple explanation: the presence of anthocyanin polyphenols, which also have anti-inflammatory properties. It is rich in dietary fiber, vitamin K, vitamin B6 and thiamine, riboflavin, retinol and folic acid, and has twice as much vitamin C as cabbage. It also has minerals such as manganese, potassium, magnesium, calcium and iron.
The consumption of red cabbage helps to fight inflammation, related to other diseases, such as, for example, arthritis. Its phytonutrient content, such as anthocyanin, helps prevent joint pain and swelling. Incorporating red cabbage into the diet will help to naturally treat arthritis and the complications associated with it. Along these lines, its leaves can also reduce breast pain, swelling and inflammation due to increased milk supply and blood flow during the early postpartum period.
In turn, these beneficial bacteria produce short-chain fatty acids (SCFAs), such as acetate, butyrate and propionate, which feed the cells of the intestine. In this way, they can reduce inflammation and other symptoms of intestinal disorders, such as Crohn’s disease, irritable bowel syndrome (IBS) and ulcerative colitis.
Kale recipes
The problem is that yellow leaves are the phytosanitary equivalent of a headache, a general symptom that can mean anything. To understand exactly what’s wrong, more research is needed, and so are the plants: although yellow leaves are cause for concern, you’ll need to find other symptoms before deciding on treatment.
Feeling pale, a little tired, under the weather? All symptoms of anemia or iron deficiency. It’s the same for plants: when plants lack the minerals they need to thrive, they do the equivalent of the plant turning pale: their leaves turn yellow.
Most soils contain a good mix of minerals, but they are not always available to your plants. Acid-loving blueberries grown in alkaline soils can’t absorb iron; forget to feed the plants in pots and they quickly use up nitrogen in fertilizer and begin to starve. Flooding and drought can also lock out minerals from plants.
Kale how to eat
Of all the cruciferous vegetables, broccoli is certainly the richest in vitamin C when eaten in season. Its health benefits are innumerable (5-6). First of all, it contains glucosinolates, like most other cruciferous vegetables. These are molecules that are transformed into anticarcinogenic molecules when they come into contact with human intestinal bacterial flora: sulforaphane, indole-3-carbinol and diindolylmethane (DIM). Three main benefits are attributed to them:
Broccoli also decreases the risk of cardiovascular disease thanks to its exceptional richness in kaempferol (a flavonoid also found in tea). Moreover, it contains lutein and zeaxanthin like red beets and therefore contributes to eye health (7). How to preserve and consume broccoli to maximize its benefits? Choose broccoli with firm stems and compact heads, avoiding yellow flowers at all costs (otherwise it will taste bitter). It is a vegetable that does not keep well: when it shows a slight visual deterioration, it has already lost more than 50% of its antioxidant capacities (8). It should therefore be consumed very quickly after purchase. To get the maximum benefits, it is better to consume it raw, even very lightly cooked. Overcooking broccoli greatly reduces the formation of sulforaphane, but very light cooking deactivates a protein that impairs the transformation of glucoraphanin into sulforaphane. Above all, do not throw away the stems: they are consumed! Peel and cut them so that they take the same time to cook as the heads. Some people suffering from irritable bowel syndrome may notice undesirable effects with cruciferous vegetables such as broccoli (abdominal pain, bloating, diarrhea …). Then it is better to avoid it and try to reintroduce it progressively by listening carefully to your body and respecting individual tolerance.
