Frozen Kale Collard Green

Kale is one of the most nutritious foods around Kale is rich in nutritional value, which is one of the best vegetables for our body. Besides, the content of vitamin A, vitamin C, vitamin B2 and other nutrients in kale is very high. The content of mineral elements in kale is also very high, especially the content of potassium, iron and calcium, which is more than three times that of ordinary kale. Eat more kale, can help us calcium. Kale is also an excellent vegetable for some children who suffer from night blindness.

Category Frozen vegetable Tags Frozen Collard Green, frozen kale, frozen vegetable

Frozen Kale Collard Green

Specification

item	value
Storage Type	Frozen Below -18℃
Style	FROZEN
Specification	1*1CM
Shelf Life	24 months
Manufacturer	SD
Ingredients	No
Content	Vegetables
Address	Fujian,China
Instruction for use	DO NOT FREEZE AGAIN AFTER DEFROSTING
Type	Vegetable Blend
Processing Type	Blanched
Freezing Process	IQF
Cultivation Type	COMMON
Part	WHOLE
Shape	Special Shape
Packaging	Bulk
Grade	A
Weight (kg)	10
Place of Origin	China
	Fujian
Brand Name	SD
Model Number	SD101
MOQ	10 Tons
Taste	Typical Taste
Product name	KALE
Color	Natural Green
PRICE TERMS	FOB CIF CFR
Quality	High-quality
Size	10*10
Cut form	Customer’s Requitements
Shelf Life	24 Months
Packaging	10kg / 5kg / 2kg / 1kg

An excellent source of vitamin C
Vitamin C is an important water-soluble antioxidant that plays many important functions in human cells. For example, it is needed to make collagen, the most abundant structural protein in the body. Kale contains far more vitamin C than most other vegetables, about 4.5 times as much as spinach. The truth is, kale is actually one of the best sources of vitamin C in the world. A cup of raw kale has more vitamin C than a whole orange.

Kale helps lower cholesterol, which reduces the risk of heart disease
Cholesterol has many important functions in the body. For example, it is used to make bile acids, a substance that helps the body digest fat.

The liver converts cholesterol into bile acids, which are released into the digestive system every time you eat a fatty meal. When all the fat has been absorbed and the bile acids are working, they are reabsorbed into the bloodstream and used again.

Substances called bile acid chelators bind bile acids in the digestive system and prevent them from being reabsorbed. This lowers the total amount of cholesterol in the body. Kale actually contains bile acid chelating agents that lower cholesterol levels. This may reduce the risk of heart disease over time.

One study found that drinking kale juice daily for 12 weeks increased HDL (” good “) cholesterol by 27 percent and lowered LDL levels by 10 percent, while also improving antioxidant status.

Steaming kale significantly increased bile acid binding. Steamed kale is actually 43 percent as effective as cholestyramine, a cholesterol-lowering drug that works in a similar way.