Best food sources: Citrus fruits and juices, strawberries, red and green peppers, Brussels sprouts, broccoli, spinach, kale, and collard greens.
Lettuce, herbs, bok choi and kale can all be grown this way. The plants float on a foam sheet, their roots dangling into the water below.
One cup of kale (boiled, but not overcooked) gives you double the DV for vitamin A. You'll also get some vitamin C, a small amount of B vitamins and a generous amount of calcium.
Other vegetables with calcium, like spinach, collards, kale and beans, contain oxalates that block calcium absorption.
Spinach, kale, bok choy and romaine are great sources of nutrients helpful for bones, heart and eyes.
Dietary sources of calcium include diary products, almonds, broccoli, kale, canned salmon with bones, sardines and soy products, such as tofu.
Cabbage is related to mustard, turnips, kale and collards.
It is also about eating foods we fail to eat often enough such as whole grains, seaweed, watercrest, and kale.
In the fall, they use tomato preserves for a lot of what they cook, and they freeze and can vegetables to use in the winter -everything from pickles to tomato sauce, frozen peas, pesto and kale.
You can get vitamin C from papayas, strawberries, oranges, kale, lemon, melon, cauliflower, and so on.
The kale should be very tender.
The Danish eat stewed kale sprinkled with sugar and cinnamon, the Germans consume sauerkraut (cabbage) while in the southern United States, collards are the green of choice.
Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes.
Swedes, manigolds, fodder roots, hay, lucerne(alfalfa), clover, sainfoin, forage kale, lupines, vetches and similar forage products, whether or not in the form of pellets.
Choose leafy greens such as spinach and kale to get a powerful boost of B6.
Lettuce, herbs, bok choi and kale can all be grown this way.
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