Growing Red Kale sprouts is synonymous with health because it is one of the most nutritious vegetables in the world, it is considered a "superfood." Its shoots are harvested in a very short period of time, 5-6 days and is one of the most tolerant at low temperatures.
SCIENTIFIC NAME: Brassica oleracea var. sabellica L.
CULTURE METHOD: in a container of about 5 cm / h, with holes in the bottom, fill it with substrate and moisten. Spread the
seeds leaving space between them, cover lightly with substrate and moisten. Keep moist, once it germinates, place the container in a place that gives it indirect sunlight.
GERMINATION: 5-6 days.
SEEDS / GRAM: 300.
FORMAT: 100-500-1000 gr.
CONSERVATION: between ºC and ºC. Excess moisture can reduce the shelf life of the product.
TEMPORALITY: seeds available all year.
RED KALE SPROUT
TASTING: sweet taste with bitter, fresh and spicy finish, reminiscent of cabbage.
PAIRING: garlic, anchovy, chestnut, peanut, onion, pork, lamb, cauliflower, juniper, chilli, lemon, egg, ginger, apple, seafood, smoked fish, chicken, walnut, blue cheese, hard cheese, goat cheese, beef Bacon Truffle Carrot
USE: combines well with salty foods.
COLOR AND SHAPE: pink stems and green bud with dark red nerves.
NUTRITIONAL BENEFITS: Red Kale is a "superfood", among its properties we can highlight its low caloric value and its richness in minerals. Red Kale has calcium, iron in high proportions, magnesium, potassium and zinc in addition to a high protein content of approximately 10% with a lower intake of hydrates and about 3% fiber. Strengthens the immune system and prevents colds. It promotes a good state of the skin and mucous membranes. It has anti-inflammatory, depurative properties and protects against cardiovascular diseases. Red Kale consumption is contraindicated if anticoagulant medication is taken, since the vitamin K it contains may interfere with the drug and cause toxicity levels.