It's best not to blanch purple kale when you make it cold, and to use raw purple kale cold directly to minimize the loss of nutrients. However, as the kale may be sprayed with wine pesticides during the planting process, it is best to soak or blanch the kale in lightly salted water before making the cold salad. Purple kale can be eaten raw or stir-fried, and has a special aroma and flavor. But in order to maintain the nutrition, to raw food is better. Such as fried food to rapid fire heavy oil, stir frying quickly after the pot.

Purple kale is nutritious, the main nutrients and nodular kale (that is, what we call green kale) is almost the same, per kilogram of fresh vegetables containing carbohydrates 27 ~ 34 grams, 11 ~ 16 grams of crude protein. Its vitamins and minerals are higher than that of nodular kale, and its nutritional value is higher than that of nodular kale. Each 100 grams of edible portion contains 1.4 grams of protein, 0.1 grams of fat, 3.3 grams of sugar, 57 milligrams of calcium, 42 milligrams of phosphorus, 0.7 milligrams of iron.

Purple kale is not only rich in nutrients, but also firm balls, colorful, cold-resistant, heat-resistant, high-yield, resistant to storage and transportation, is a very popular vegetable.

Purple kale eating method is diverse, can be boiled, fried food, cold, pickled or made of kimchi, etc., because of the rich pigment, is mixed with salad or western food with the color of the good raw materials. When frying or cooking purple kale, to maintain its brilliant purple color. Before the operation, must add a little white vinegar, otherwise, after heating will become black, affecting the beauty.

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