Best Vitamin K Content In Cauliflower

Kale belongs to the cabbage family, which means it is a close relative of white cabbage, broccoli, and cauliflower. Kale is very beneficial for the human body because it contains a large number of vitamins and minerals. In its composition such vitamins as A, C, K, PP and vitamins of group B: B6, B2, B1. Besides, there are minerals, such as beta-carotene, potassium, calcium, sodium and phosphorus. Kale Sprout Powder from Food to Live is made from natural Kale Sprouts by dehydration method with the subsequent conversion to a concentrated powder. This method allows you to save all the useful properties of the product and increases their concentration in the powder. Kale Sprout Powder from Food to Live have bright earthy/nutty flavor. So it is a perfect ingredient for your vegetable smoothies, sauces, soups, and other dishes. Kale Sprout Powder goes well with celery, cucumber, herbs, etc. One teaspoon of Kale Sprout Powder will add a new flavor to your dishes and make them more healthy. Store Kale Sprout Powder in a cool and dry place, keep away from direct light and heat in a tightly closed container.

Vitamin K is essential for blood clotting and may help keep your bones strong as you age. If you take blood-thinning medications, talk with your health care provider about how much vitamin K is safe for you to eat. Vitamin C. Unlike the fat-soluble vitamins, water-soluble vitamins are not stored in your body and they must come from your diet daily. Vitamin C is one of these necessary nutrients, and one serving of Japanese mustard greens gives you 65 percent of the daily recommended intake. Your body needs vitamin C for the synthesis of certain neurotransmitters and collagen, a protein that strengthens connective tissues and helps wounds heal. Immune function and iron absorption are also enhanced by vitamin C. The vitamin is heat sensitive and degrades with cooking, so eat mustard greens raw to get the most benefit. Cancer PreventionAccording to the Linus Pauling Institute, Japanese mustard greens contain plant compounds called glucosinolates, which are precursors to isothiocyanates. These phytochemicals, also found in other cruciferous vegetables, may reduce your risk of developing cancer by blocking certain detrimental enzymes, according to an article published in the journal “Drug Metabolism Reviews” in 2000. The amount of isothiocyanates you absorb decreases if you cook the mustard greens, so eat them raw for the greatest cancer-protection benefit. GROWING INFORMATION CULTURE:Sow from early spring through midsummer. In the South, greens are well adapted to fall plantings. For full-sized bunching, sow 15 seeds/ft., 1/4″ deep in 2″ wide bands in rows 18″ apart. Most varieties do not require thinning. See catalog descriptions for varieties that do. Harvest before flowering. For baby leaf, sow a 2″ to 4″ wide band at 60 seeds/ft. Clip young leaves when 3-6″ tall

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