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FAQs about kale
Several varieties of kale are available in the United States. Curly kale is the most common, with its ruffled leaves. If its earthy flavor is a little too intense for you, try lacinato kale, sometimes called dinosaur kale. It is less bitter than curly kale. Its long flat leaves keep their texture after cooking, so they're the perfect choice for kale chips. Red Russian kale is another common variety found in the United States. Its leaves are sweet and delicate, with a lemon-pepper taste similar to sorrel. However, some people don't like its fibrous stalks.
Organic kale is grown without the use of pesticides. Growers use pesticides to keep insects and other pests away from standard kale. Pesticide residue may remain on standard kale, so many people prefer organic kale. They also insist organic kale tastes better. Organic kale is more expensive than standard kale, so consider your budget and health concerns carefully to make the right decision for your household.
Cooking can reduce the nutritional benefits of kale. Some vitamins and minerals escape during the cooking process, including goitrin, which is only present in raw kale. However, cooked kale is still very nutritious. Steaming is the best cooking method for maximizing kale's nutritional benefits.