Shopping the Carrboro Farmer’s Market

February 14, 2014 · by Salette Andrews | in Foods | tagged Arugula, Basil, Beets, Broccoli, Brussels Sprouts, butternut squash, carrots, collards, Daikon Radishes, Greenhouse Tomatoes, Jerusalem Artichokes, Kale, Kohlrabi, lettuce, Mushrooms, Napa Cabbage, onions, Oregano, Parsley, Radishes, rhubarb, Spinach, sweet potatoes, turnips | Leave a comment

Here’s what’s available at the Carrboro Farmer’s Market, Saturday, February 22, 2014, in order of nutrient density (ANDI scores). Click through to find out more about each item and how to use it. Collards 1000+ Kale 1000+ Napa Cabbage, 715 Spinach 707 Arugula 604 Lettuce, Green Leaf 585 Basil 518 Radishes 502 Brussels Sprouts 490 Turnips 473 Carrots 458 Oregano 426 Parsley 381 Kohlrabi 352 Broccoli 340 Mixed Baby […]

Calculating Your Intake of Calcium

March 8, 2013 · by Salette Andrews | in Nutrients | tagged acid, alkaline, bone density, calcium, collard greens, Kale, mustard greens, oxalates, pH, phytates, Spinach, Turnip Greens | 58 Comments

Calcium is a very important mineral that makes up about 1-2% of an adult human’s body weight. Calcium provides bone support, helps maintain the pH balance of your blood, and supports muscle and nerve health. Calcium also helps protect colon cells from cancer-causing chemicals, prevents bone loss that can occur as a result of menopause or […]

Knowing the Healing Power of Vitamin K

February 13, 2013 · by Salette Andrews | in Nutrients | tagged Asparagus, blueberries, Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Celery, collard greens, cucumber, Green Beans, K1, Kale, Leeks, menaquinones, MK, MK4, MK7, mustard greens, napthoquinones, Oregano, Parsley, phylloquinone, phytonadione, romaine lettuce, sage, sea vegetables, Spinach, Swiss chard, Thyme, tomatoes, Turnip Greens, Vitamin K | 37 Comments

Vitamin K is a family of chemically related substances called naphthoquinones. There are two major types of vitamin K that are important for humans: K1 and K2. Vitamin K1 (phylloquinone or phytonadione) is a natural nutrient found in green leafy vegetables. Vitamin K2 (menaquinones or MKs) in foods are mostly in the form of MK4 […]

Being Kind to Your Body With Kale

February 11, 2013 · by Salette Andrews | in Foods | tagged borecole, Brassica oleracea, Brassica oleracea acephala, Kale | 32 Comments

Kale, also known as borecole, has been cultivated for over 2,000 years. The wild Brassica oleracea plant is native to the Mediterranean region. Soon after the domestication of plants began, people in the Mediterranean region began growing the plant as a leafy vegetable. Because people grew the plants for their leaves, they selected the seeds from the largest-leafed plants to […]

Turning Over a New Leaf

August 28, 2012 · by Salette Andrews | in Foods | tagged Arugula, Baby Bok Choy, Basil, Bay Leaves, Belgian Endive, Bibb Lettuce, Bok Choy, Boston Lettuce, Broccoli Rabe, Butterhead Lettuce, Cabbage, Chicory Greens, Chinese Cabbage, Chives, Cilantro, Collard, Curly Endive, Dandelion Greens, Dill, Escarole. Wheatgrass Juice, Kale, Leaf Lettuce, Mixed Baby Greens, Mustard, Napa Cabbage, Oregano, Parsley, Peppermint, Radicchio, Red Cabbage, Romaine, Sorrel, Spearmint, Spinach, Swiss Chard Chinese Cabbage, Tarragon, Thyme, Turnip Greens, Watercress | 13 Comments

Leafy green vegetables, also called greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten by humans. Leafy greens the healthiest food you can eat. Anyone who might think that leafy greens are boring should know that there are leaves from nearly 1,000 species of plants that humans eat. Leafy greens are low in calories and fat, high in protein, fiber, iron, and calcium, and […]

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Tag Archives: Kale