How to Make Kale Baby Food
Kale is a powerful leafy green that belongs to the Brassica oleracea family. Broccoli, brussels sprout, cabbage and collard greens also belong to this family. Kale is among the EWG’s 2016 Dirty Dozen, so it is highly recommended to get it certified organic. Store unwashed kale in a tightly sealed plastic bag in the refrigerator and use it within 4 days. Curly kale is the most common type of kale found in grocery stores and farmers markets. These recipes apply to all types of kale; however I suggest starting with curly kale because it has a mild taste and mixes well with many fruits and vegetables.
How to Select Kale
- Small to medium leaves. Smaller leaves have a mild flavor and are more tender than larger leaves.
- Tight thick curls and moist stems
- Deep vibrant green or purple color
- Sturdy leaves – not limp or wilted
- No blemishes, browning or yellowing
- No holes caused by insects
Health Benefits for Kale
- Contains large amounts of antioxidant and anti-inflammatory nutrients
- Great source of vitamin A, C and K
- High in dietary fiber
- Helps prevent or relieve constipation
- Lowers high blood pressure
- Lowers bad cholesterol
- Good source of calcium and protein
- Reduces risk of bladder, breast, colon, ovary and prostate cancer
- No saturated fat and low in calories
- Contains glucosinolates, which plays a key role in preventing certain cancers
- Detoxifies body at cellular level
- Slows down macular degeneration caused by aging
- Aids in the prevention of cataracts
- Regulates and supports the body’s inflammatory process
- Reduces risk of diseases caused by inflammation such as Alzheimer’s, arthritis, heart disease, atherosclerosis and COPD (chronic obstructive pulmonary disease).
Vitamins and Minerals in Kale
- Vitamins: A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6 (pyridoxine), C, E, Folic Acid and K
- Minerals: Calcium, copper, iron, magnesium, manganese, phosphorus and potassium
Kale Puree Recipes Baby Will Love
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