Scientists believe that Kale is the oldest species of wild cabbage. As this green plant with curly leaves is loaded with antioxidants, fiber, and vitamins, the powder made from it is just as rich. Because of high nutrient content within this superfood, it comes as no surprise that Kale Powder is getting more and more attention from healthy-food and sports-nutrition enthusiasts. Food to Live Kale Powder is made from raw dried whole leaves, by using the heat-drying method. Kale leaves are gently dried to maintain the plant’s nutritional profile, they are then powdered into a fine consistency. The taste of the powder made in this manner, is slightly bitter and earthy. It is also pretty intense, so when using Kale Powder for smoothies, we recommend combining it with other fruits and veggies.
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When comparing fresh kale and Kale Powder, note that fresh plant has a very high water content; so after dehydrating the leaves, we get rid of the moisture, and keep only what’s needed – nutrients. Our powder is extremely rich in essential minerals and is super convenient to use. Just so you know, 1 bunch of kale (approximately 7 oz), yields about 3g of powder. Perhaps you noticed that kale plant has a stringy structure, thus it contains a good amount of dietary fiber. Consequently, Kale Leaf Powder is an excellent source of fiber, which as you already know, promotes healthy digestion. It is also valued for its high content of Vitamins K, A, and C as well as Iron, Potassium, and Magnesium. So, drop a scoop into your green shake, and let your body absorb the advantages it has to offer.
There are numerous Kale Powder uses. For this reason, shopping Kale Powder bulk is a great way to stack up on this superfood; it’s budget-friendly, and if properly sealed, stores for up to 1.5 years. Introducing Powdered Kale into your smoothies, shakes or juices – is the simplest way to reap its benefits. Besides, you can enjoy this superb powder by adding it to soups, gravies, and sauces. Kale Protein Powder goes perfectly with salads, pasta, eggs and even baked goodies. Moreover, you can use it as a natural food coloring agent, so get rid of your chemical-infused food dyes, and enjoy the beautiful and natural green pigment of the Kale Whole Leaf Powder. It is safe to eat Kale Powder every day if you don’t exceed the recommended amount, which is 1-2 teaspoons per day. Isn’t it great that nowadays you can easily find Kale Powder for sale and save your time while cooking? Find out for yourself food lover, because your healthy diet begins now.
Oh, and keep in mind – Kale Vegetable Powder should be stored in a cool dry place.
Kale’s popularity has a lot to do with its nutrients. This leafy vegetable is known for its high concentration of beneficial plant compounds, including glucosinolates, flavonoids, carotenoids, and vitamin C (1).
That’s why you’ll see kale in products like superfood greens powders, green smoothies, and greens capsules, as well as dishes like salads and soups. It’s also incredibly easy to grow, which makes it a common choice for home gardeners.
You may only be familiar with one or two types of kale, but quite a few varieties exist. These differ in color, texture, leaf characteristics, and even nutrient composition.
One study identified four major varieties of kale (1):
Each of these four groups contains several sub-varieties. For example, the popular lacinato kale fits into the Italian group (1).
Here are 10 delicious types of kale — many of which you’ve probably never heard of.
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Winterbor kale — Olga Moreira/Stocksy UnitedWinterbor is a popular type of curly kale that’s a favorite of both commercial growers and home gardeners. It’s one of the most cold-hardy of all kales, meaning that it can withstand freezing temperatures.
Its curly leaves have a bluish-green color. It grows up to 3 feet (91 cm) tall.
Because of its thicker leaves, most people cook winterbor kale, though you can also eat it raw.
Try it in soups, stir fries, or smoothies. Its thick leaves also make amazing kale chips.
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Tuscan (Lacinato) kale — Harald Walker/Stocksy UnitedLacinato is a type of Italian kale also known as dinosaur or Tuscan kale. It has dark green, blade-shaped leaves and can grow up to 3 feet (91 cm) tall (1).
This variety was originally grown in Tuscany and is an important part of traditional Italian cuisine (1).
One study notes that lacinato is high in minerals under-consumed by most Americans, including magnesium and zinc (2).
It’s also an excellent source of fiber and vitamins C and K (3).
Plus, one study that compared eight kale cultivars found that Tuscan kale was highest in carotenoid compounds, including neoxanthin, lutein, and beta carotene, all of which have significant antioxidant activity (4).
Unlike some other types of kale, lacinato is tender, which makes it ideal to use raw in salads. You can also add it to soups, frittatas, and other cooked dishes.
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Red Russian kale — Harald Walker/Stocksy UnitedRed Russian is a type of Russian kale that’s sweet and tender.
Despite its name, Red Russian kale is slate green in color, with dark purplish stems. It’s cold-hardy, making it a popular variety for commercial and backyard farmers living in colder climates.
It’s known as “baby leaf” kale when its leaves are small and young — and is most commonly eaten in this form. Baby leaf kale is particularly delicious raw in salads.
However, you can also eat it fully mature, when the plant reaches 2–3 feet (61–91 cm) tall.
This is one of my favorite types of kale to grow in my backyard farm.
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Scarlet kale — IrynaL/ShutterstockScarlet kale boasts stunning purple leaves and stalks. Its color becomes more vibrant as temperatures drop.
A study that compared eight kale cultivars found that scarlet kale had the highest amount of total tocopherols and alpha tocopherol (4).
Although commonly considered a single compound, vitamin E is eight separate compounds, including four tocopherols. Alpha tocopherol is the form that best meets humans’ dietary needs (5).
Alpha tocopherol functions as a powerful antioxidant, protecting your cells against damage from unstable molecules called free radicals. This compound may also support immune function and fight inflammation (6, 7).
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Scarlet kale can grow up to 3 feet (91 cm) tall. You can eat its young, tender leaves raw in salads or cook its mature leaves to add to soups or grain dishes.
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Redbor kale — VisualCommunications/Getty ImagesIf you’re looking to add color to your plate, Redbor kale may become your new favorite green.
Reaching 2–3 feet (61–91 cm) in height, its deep reddish-purple leaves have a frilly texture. Interestingly, its color, texture, and flavor are enhanced by colder temperatures.
Its leaves are crisp when raw but become tender when cooked, making it a perfect addition to dishes like stews and pastas. You can also finely shred its leaves to create a bright and crisp raw salad.
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Beria kale — Rrajji/ShutterstockBeira is a special type of kale from Portugal. Also known as Portuguese cabbage or sea kale, Beira has wavy green leaves that are used in a traditional dish called Portuguese kale soup.
What’s more, you can peel Beira kale’s thick stems and eat them like celery stalks.
These plants need ample space to reach their mature height of about 2 feet (61 cm).
A study that compared eight types of kale determined that Beira was highest in plant compounds called indoles, which are glucosinate compounds concentrated in cruciferous vegetables (4).
Studies show that glucosinolates have powerful antioxidant and anti-inflammatory properties and that adding glucosinolate-rich foods to your diet may help protect against chronic diseases (8).
Did you know that kale can grow up to 12 feet (3.6 meters) tall?
Walking stick kale is also known as walking cabbage, cow cabbage, Jersey cabbage, and tall jacks. This gigantic leafy green has been grown in Europe for hundreds of years (9).
Historically, on the Isle of Jersey in Europe’s Channel Islands, stalks of walking stick kale were varnished and used as canes.
Most people prefer to eat the younger leaves because of their tender texture. The older, tougher leaves make good animal feed.
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Darkibor kale — Ron Levine/Getty ImagesDarkibor is a type of curly kale that’s dark green and has tightly curled leaves. These productive plants reach up to 20 inches (51 cm) in height and thrive in a variety of weather conditions.
Darkibor’s curly leaves make ideal kale chips or ingredients for stir fries and soups. You can eat younger, tenderer raw in salads.
One study that tested consumer taste preference in 20 kale varieties found that darkibor was among the top 3 most preferred types (10, 11).
Another study noted that darkibor was highest among several kale varieties in prebiotic fibers called Raffinose-family oligosaccharides, which benefit digestive health by promoting the growth of beneficial bacteria and reducing pathogens in your gut (4, 12).
Although technically a non-kale cabbage, this ancient crop that originated in France is too impressive to leave off this list (1).
This multi-branching leafy green is also known as “branching borecole.”
Thousandhead kale extends up to 6 feet (1.8 meters) in height and has massive leaves that can reach up to 3 feet (91 cm) in length. The leaves are only slightly curled at the tips, which makes it easier for growers to spot pests like caterpillars.
You can sauté its larger leaves for soups or add the younger, tenderer leaves raw to salads.
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Japanese flowering kale — Di Na/Stocksy UnitedJapanese flowering kale might be the best looking kale on this list.
It has a rosette shape with a fuschia center and green outer leaves. The leaves are frilly, which adds to its visual appeal.
In Japan, it’s known as habotan and is placed in gardens for a pop of color during cooler months.
Although it’s popularly used as an ornamental kale, Japanese flowering kale can also be eaten. In fact, it’s said to have a sweet flavor that’s delicious both raw and cooked. Growers also say it makes excellent kale chips.
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