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    Growing Kale Leaves, Brussels Sprouts and Celery
    Growing Kale Leaves, Brussels Sprouts and Celery
    Growing Kale Leaves, Brussels Sprouts and Celery
    Ebook95 pages51 minutes

    Growing Kale Leaves, Brussels Sprouts and Celery

    By Roby Jose Ciju

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    About this ebook

    Kale leaves and Brussels sprouts are a group of nutrient-dense Cruciferous (brassica) vegetables. Some recent scientific researches conducted at the William Paterson University, New Jersey concluded that Cruciferous vegetables and dark leafy greens are the most nutrient-dense, plant-based foods available today. This small book explains in detail growing practices, health benefits, food preparations, and nutrient information of kale and brussels sprouts, along with that of celery, another nutrient-dense food.

    LanguageEnglish
    PublisherAGRIHORTICO
    Release dateMar 18, 2021
    Growing Kale Leaves, Brussels Sprouts and Celery

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      Book preview

      Growing Kale Leaves, Brussels Sprouts and Celery - Roby Jose Ciju

      Growing Kale Leaves, Brussels Sprouts, and Celery

      Roby Jose Ciju

      Copyright © 2019 AGRIHORTICO

      All rights reserved.

      https://www.agrihortico.com

      Dedication

      This book is dedicated to all those who love nature and plants, who love healthy living and gardening, and also to the growers of all kinds of plants…

      Kale, the Nutrient-Rich Brassica Vegetable

      Brassica vegetables are also known as cole crops, crucifers, and cruciferous vegetables. They belong to the genus Brassica and family Brassicaceae, the mustard family. Kale is an important Brassica vegetable.

      Kale-Brassica oleracea var. acephala (Brassicaceae)-6.jpg

      Figure 1: Kale, Nutrient-Dense Cruciferous Vegetable

      All Brassica vegetables are biennial in their growing habit but for commercial production they are grown as annuals. Brassica vegetables believed to be originated in the region comprising of Western Europe, the Mediterranean region and the temperate regions of Asia.

      Health Benefits of Brassica Vegetables

      Brassica vegetables are considered to be the richest source of plant-based antioxidants in a human diet.

      An antioxidant is a substance that inhibits oxidation, especially that of free radicals. Free radicals are chemically unstable molecular fragments or atoms that have a charge due to excess or deficient number of electrons and are directly responsible for cell degeneration and resultant ageing process in human beings. The immediate tendency of free radicals, as soon as they are formed, is to become stable by reacting with cellular components (for example: DNA) or cell membrane. The result is DNA damage, malignant tumour formation (cancer) and diabetes, cataract, heart diseases and other cell degenerative diseases.

      Antioxidants are present in the form of vitamins, minerals, enzymes and polyphenolic compounds.

      Major Antioxidant Vitamins are Vitamin C and Vitamin E. Brassica vegetables such as broccoli, Brussels sprouts, cauliflower, and kale are rich source of Vitamin C. This vitamin is water soluble, easily absorbed by the body hence a mighty scavenger of free radicals present in the bodily fluids including blood. Broccoli is rich in Vitamin E which is essential for the prevention of oxidation of lipids (fats).

      Major antioxidant minerals are Zinc and Selenium. Selenium is essential to form an active site of most antioxidant enzymes. Kale and brussels sprouts are rich source of zinc.

      Major antioxidant enzymes present in human body are Superoxide Dismutase (SOD), catalase (CAT) and Glutathione and glutathione peroxidise. All these three groups of antioxidant enzymes are working together to protect cells from free radical damage.

      Ruffled Kale-Brassica oleracea var. acephala (Brassicaceae).jpg

      Figure 2: Ruffled Kale

      Polyphenolic compounds or polyphenols are a large group comprising of flavonoids, carotenoids, and anthocyanins. Flavonoids are chemical compounds plants produce to protect themselves from cell damage and it is a subgroup of polyphenolic antioxidants. It reduces cell inflammation, improves memory and concentration and increases body’s immunity.

      Anthocyanins are a subgroup of flavonoids. In case of carotenoids, there are about 600 types of carotenoids known till date. Some of these are alpha carotene, beta carotene, lycopene, cryptoxanthin, zeaxanthin, and lutein. Beta carotene is the most studied carotenoids and is a precursor of Vitamin A. Brassica vegetables such as broccoli, kale, and collard greens are rich source of beta carotene.

      From a nutritional point of view, all Brassica vegetables, including kale and Brussels sprouts offer multitudes of health benefits. Therefore, these vegetables should be an essential part of every kitchen garden across the world.

      Nutrition and Food Uses of Kale

      Scientific name of Kale is Brassica oleracea var. acephala. It is a specialty Brassica vegetable belonging to family Brassicaceae (Cruciferae), the cabbage family.

      Kale is a temperate cool season crop which is mainly grown for its edible leaves which may either green or purple (violet) in colour. Kale leaves have a distinct strong flavour and aroma. Kale is also known as borecole.

      Just like other Brassica vegetables, kale is naturally grown as a biennial but for vegetable purposes it is cultivated as an annual crop. Kale is very easy to grow and it is popular among growers because of its high nutrient value.

      Kale does not form a head at the top of the stem like other Brassica vegetables such as cabbage and cauliflower. Instead, kale forms a loose rosette of leaves at the top of the stem. Kale leaves are rich in minerals, vitamins and antioxidants.

      There are mainly two types of kale: smooth-leaf (plain) kale and curly-leaf

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