Healthy Food Database
Also known as Tuscan cabbage or black leaf kale, cavalo nero is a popular vegetable in Italy.
Like kale, cavalo nero is a member of the famous brassica (or cabbage) family, and packs a hefty nutritional punch. Unlike cabbage cavalo nero does not form a head but instead has strappy leaves which could, if allowed, grow to a metre long.
the Italians shred cavalo nero into soups and risottos rather than serve as a side dish.
Tuscan cabbage (cavolo nero) is a good source of lutein (an antioxidant which is particularly important for eye health) and vitamins K, A and C. It also contains manganese, copper, fibre, calcium, iron and the B vitamins.
Category: Cheese
In Season: Winter
To Buy:
Tuscan cabbage (cavolo nero) is sold loose by the bunch.
To Store:
Store it for a day or two in the crisper section of the refrigerator. Wash it just before using.
Tips & Tricks:
Sauté in olive oil until tender and serve as a side to fish or on crunchy toast with shaved parmesan
Steam and serve with olive oil crashed garlic
Chop into a hearty vegetable soup with white beans.
Cooking Tips:
Nutrition per 100 Grams:
Amines:
No information available
Salicylates:
No information available
Benefits the Following Health Conditions:*
Aches & Pains
Constipation
Detoxifying
Atherosclerosis
Fluid Retention
Circulatory Disorders
Liver Sluggish
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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