The correct way to eat kale powder: drink directly with water, you can also take 5 grams and add it to your favorite food and mix it well and you can eat it directly, such as with kiwi fruit, bananas, coconut milk, pineapple and so on, the taste and flavor are very good.

The kale powder is recommended to be taken with warm water, 70 degrees of hot water can be used, that is, the hot water temperature is relatively hot. Cold, cool or boiling water is not recommended. Kale powder can also be added to milk oatmeal to drink, because oatmeal also belongs to the weight loss food, after adding not only to supplement the nutrition, can increase the sense of satiety, more helpful to weight loss and slimming.

The eating method of kale powder is actually more, we must pay attention to recognize the formal channels to buy when buying. In addition, you can also directly with the yogurt to take together, but also with fruit juice to take. Of course, in the production of some pasta or make some desserts or cakes, you can also go to add kale powder.

Morphological characteristics of collard greens

Collard greens is a biennial leafy herbaceous flower, a horticultural variant of collard greens. The basal leaves are closely alternate in rosette shape, the leaves are light, wrinkled, lobed and wavy, the outer leaves are wider, the leaves are bright green, yellow-green or blue-green, the petiole is thick and winged, the veins and petioles are light purple, and the inner leaves are extremely rich in leaf color, yellow, white, pink, red, rose-red, purplish-red, greenish-gray, and miscellaneous, etc, which are very beautiful.

The ornamental period of the leaves is from December to March or April of the following year. Plant height is usually 20-40 cm, in April under the warm, long sunshine conditions of the shoots and flowers, racemes, flowers light yellow. The fruit is angular, the seeds mature in June, the seeds are black-brown oblate, each 1 seed has about 300 seeds, not picking the seeds should be cut in time to flower shoots, in order to extend the ornamental period of the leaves.