Values of Kale for Health and Contemporary Culture

Abstract

          Malnutrition is a health problem found in people in every country. This due  to consumption behaviors in that consumption of food with low nutritional value and insufficient consuming all 5 food groups, especially vegetable foods. Kale (Brassica oleracea var. acephala) is the queen of leafy green vegetables that contains many minerals, nutrients, and phytochemicals. It plays an important role in the growth of the body and prevents important diseases such as cancer, brain, heart and blood vessels, diabetes. Kale is a perennial vegetable, which thrives in harsh environments. This makes countries in cold regions have fresh vegetables to consume all year long. Dishes that use kale as the main ingredient and the varieties of kale used in cooking vary according to the region. Consuming fresh kale provides more nutritional value and phytochemicals than cooking or processing it. Traditional cooking methods include sautéing, boiling, steaming, and pickling, which preserve less of the nutritional value in kale than modern cooking methods. It is cooking with a microwave and vacuum. New food products are being developed, including kale powder, kale crisps, kale bread, kale smoothies. Kale has symbolic importance in many cultures. It represents prosperity, flexibility, vitality. and spiritual growth. The dissemination of health and cultural information has made society aware of the importance of kale, leading to the promotion of kale production and development of kale products to reach a wider range of consumers. The opportunities to access healthy food will be increased. Moreover, guidelines for preserving traditions and culture related to kale are presented. The culture will coexist sustainably with the community and society using contemporary methods, both traditional wisdom and technology, that appropriate to the social and environmental context.