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  • Writer's pictureKeliza Healthy Living


By Dr. med. Claudia Schmiemann

Going towards winter season the variety of fresh veggies starts to diminish. The fellows that will still be with us for quite a long time are members of the cabbage family Brassica oleracea! This huge gang includes them all: broccoli, brussels sprouts, kale, cauliflower, etc. .

The climate in Nova Scotia is great to grow all different kinds of cabbage. They all can stand frost – some of them get even juicier and sweeter after being frozen. Especially kale gets more palatable after that.

The baseline for all cabbage is: super rich in nutrients like vitamins (A, B, C, E, K), minerals like manganese, iron, potassium, calcium and phosphorus. Moreover it is high in polyphenols and therefore works anti-inflammatory. So overall great health benefits for eyes, bones, immune system and guts. Kale contains some carbohydrates that feed the bacteria we want to have in our guts and therefore helps to maintain a healthy gut barrier and to mend a leaky gut. Besides that it is rich in fiber.

Kale is easy to put in smoothies – being eaten raw it has the highest amount of vitamins. And cooked in soups, with other veggies or stir – fried it still contributes to our health. Due to the high amount of anti-oxidants is helps to inhibit formations of carcinogens. You can also put it in a dehydrator to preserve it and add it in small amounts to other veggies.

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