Portuguese galega kale

Teresa R.S. Brandão*, Fatima A. Miller, Elisabete M.C. Alexandre, Cristina L.M. Silva, Sara M. Oliveira

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

Abstract

Cabbage vegetables are considered valuable food products, characterized by good nutritional and healthy properties. One of the vegetables that play an important role in the Portuguese diet is the Galega kale. Some commercial packs of shredded Galega kale available in the market do not maintain their quality and, even worse, are not safe for health. The effect of several processes such as blanching, cooking and low temperature preservation on some bioactive and nutritive compounds of Galega kale has been reported in some works. The chapter provides an overview of the nutritional profile of Galega kale, traditional and innovative treatments that can be applied to preservation, and potential impacts of processing and storage on the quality of fresh cut kale. Galega kale also has a high content of vitamin C, -carotene and phenolic compounds, which confers its characteristic high antioxidant activity. Galega kale is consumed cooked and domestic low temperature storage.
Original languageEnglish
Title of host publicationMediterranean foods
Subtitle of host publicationcomposition and processing
EditorsRui M. S. Cruz, Margarida C. Vieira
PublisherCRC Press
Chapter9
Pages227-240
Number of pages14
ISBN (Electronic)9781498740906
ISBN (Print)9781498740890
Publication statusPublished - 2016

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