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Kalette: The new vegetable that has become fashionable in Spain
Growing a new vegetable is not as easy as you think. It may require a lot of testing, effort and even more, patience. They finally found the perfect combination of curly cabbage and Brussels sprouts.
The plant is touted as a highly nutritious vegetable that can be eaten raw or cooked. "Kalette" is actually a brand name for the "cabbage shoots", which were introduced in the UK market in 2010 with the name of Flower Sprouts.
This mixture allowed to highlight the best characteristics of each vegetable: the crackle of kale along with the rich nutty flavor of Brussels sprouts. The result? A tiny cabbage with green leaves and purple streaks. These characteristics are inherited from the family of Brassica Oleracea , which also includes broccoli, cabbage and cauliflower.
It is a vegetable full of nutritional properties, such as a high content of vitamin C, K and B6 as well as being rich in calcium, potassium, phosphorus, magnesium and sodium.
They have Omega 3, the fatty acids that are normally only found in fatty fish. This amino acid is good for our brain and eyes, and helps keep our joints and skin healthy.
They help reduce cholesterol, and this can reduce the risk of heart disease. They also contain vitamin K, key for coagulation.
The Kalettes are available in Spain between the months of November and April, so now is the best time. They can be steamed, microwaved, sautéed, boiled ... raw are a little harder to eat, like a salad.
Novedades en www.expogourmetb2b.com
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