Purple kale contains a lot of water-soluble pigments, so when it meets water, the water will turn purple.

The nutrients in purple kale include carbohydrates, proteins, vitamins such as folic acid, ascorbic acid, vitamin A, and tocopherols, and minerals such as copper, iron, selenium, calcium, manganese, and zinc.

The main characteristic of purple kale is the high content or percentage of anthocyanins in the leaves.

It originated on the Mediterranean coast, is highly adaptable and productive, and is now grown in most parts of the country. Purple kale is inexpensive, has a long shelf life, is not easy to rot, and has become one of the common dishes on the table.

Extended information:

p>1, purple kale after high-temperature frying, cooking will lose color, and the loss of some of the nutrients, which is a normal phenomenon. If you want to keep the original color of purple kale, you can add a little white vinegar before heating.

2, although the purple kale can be boiled, fried, pickled or do pickles, but the best way to eat is still cold, not only taste fresh, nutrition will not be lost.

3, buy back the purple kale if you do not intend to eat immediately, you can dig out the root of the purple kale, will be a piece of water soaked to slightly wet kitchen paper towels placed in the hole dug out, and then wrapped in food plastic wrap, sent to the refrigerator, such as paper towels become dry and then replace the wet paper towels. This will preserve the kale for a longer period of time.

People's Daily News - Purple kale: Heavily portioned is freshest

Baidu Encyclopedia - Purple Kale