Sorting out vegetables makes it easy to know what you want specifically. Having vegetables that Start with K makes it easy to learn their importance to the body.
They have a beneficial effect on blood sugar and lipid levels and increase stool volume and regular bowel movements. Likewise, they support the natural intestinal microflora.
The important thing is that they ensure the proper functioning of the immune system and significantly reduce the risk of obesity and various intestinal diseases.
You will get vitamins like vitamin B6, which involve maintaining the immune system’s function. In the same way, there is the protein involved in metabolism and red blood cell synthesis.
The iron found in these vegetables improves blood composition and ascorbic acid, and vitamin A. They also help normalize blood pressure and resist blockage of the blood vessels.
Vegetables That Start with K
1. Kabocha Squash
Kabocha squash is among the vegetables that Start with K, which is a small to medium vegetable in size, averaging 1-8 pounds. It has a round, stocky, flat top and the bottom with a light, corky, and short brown stem.
The hard, textured, and the rough rind is a dull, dark green color with patches of light green and pale, uneven streaks. Thick flesh is spongy, dense, dark yellow-orange with a central cavity filled with thick pulp and many flat cream-colored seeds.
Kabocha squash contains vitamins A and C, some B vitamins, calcium, iron, and fiber. Its seeds also contain significant amounts of zinc. Kabocha squash is best for frying, roasting, braising, and stewing.
The hard shell can be a challenge for some to cut open with a knife when raw. To make slicing easier, the kabocha squash can be heated in the microwave for a few minutes first to soften it and then cooked with or without the skin.
Kabocha squash holds its shape well when cooked and can be added in cubes to casseroles, risottos, soups, stews, curries, and pasta.
It can also be fried alone combined with other root vegetables, battered and tempura-style fried or used in sushi. It can make breads, croquettes, desserts, cakes, and sauces when cooked and pureed.
Kai-Lan, also known as Gailan, is the Cantonese name for Chinese broccoli or kale. Like many vegetables, it has nutrients and contains a variety of healthy nutrients, including vitamin A and C.
These nutrients act as antioxidants that can protect your body against oxidative damage and help to boost the immune system and reduce the risk for certain cancers. Vitamin A can also help to maintain good eyesight.
Cooking kai-lan with healthy oils can help absorb fat-soluble vitamin A. However, avoid overcooking kai-lan because it can reduce the availability of vitamin C and overall nutritional quality.
It is a source of folate needed for the body to form red blood cells and for those pregnant, which prevent neural tube defects during fetal development.
The high fibre content of kai-lan can prevent constipation and promote good bowel health. Also, the fibre fills you up faster and reduces your urge to eat more or snack between meals.
Potassium in kai-lan reduces one’s risk of high blood pressure. Potassium, vitamin K, magnesium, and calcium helps to promote healthy bones.
Kangkong also known as Chinese water spinach is one of the vegetables that Start with K, which is a vegetable that looks like a green pumpkin with long stems.
The leaves are large to medium, lanceolate, or arrow-shaped, ranging between 10 and 20 centimeters in length and 2 to 8 centimeters in diameter. The smooth, long green leaves grow alternately and form hollow stems that can grow up to 2–3 meters in length.
These stems or vines are commonly found in bodies of water and can float on the water and hold the leaves above the water level.
Kangkong leaves are a good source of minerals like iron, calcium, magnesium, phosphorus, manganese, copper, zinc, and vitamins C and K. Its leaves can be consumed raw or cooked, such as steaming, boiling, or frying.
The young shoots can be made into a salad and served with green papaya, but the fragile leaves must be thoroughly washed before consumption.
Kangkong leaves are usually fried in oil and served as a side dish or combined with other vegetables and meats to make a complete meal. They can also be used in curries, soups, battered and fried dishes to make a crunchy snack.
Kankong leaves pair well with aromatics such as ginger, garlic and onion, chili, bay leaf, namfrik, and vinegar. Also, they pair well with soy sauce, sesame oil, fish sauce, peanut sauces, cuttlefish, and meats.
Kelp, also known as Norwegian seaweed, is a brown alga that grows at the tide level, where it regularly comes into contact with the air during low tides. Its leaves are up to 1.5 meters long and can live for about 15 years. At the same time, when wet, one plant weighs 70-200 kg.
Kelp has a large amount of iodine, iron, and soluble fiber. They are also rich in all kinds of minerals. You will get vitamins like PP, A, beta-carotene, pyridoxine, thiamine, riboflavin, folic, and ascorbic acid.
Macronutrients like calcium, magnesium, potassium, sodium, sulfur, and phosphorus. This vegetable has a positive effect on the human body because it helps normalize the thyroid gland’s work, improve metabolic processes, and increase the immune system.
Kelp prevents the development of brittle nails and hair, caries, rickets, osteoporosis, and breast cancer. It saturates the body with valuable substances and strengthens it at all organs and systems.
Likewise, it helps remove toxins and radionuclides from the body and reduces the number of muscle spasms in the heart and calf muscles.
Kohlrabi is a biennial herbaceous food plant, a botanical variety of white cabbage. It is widespread in Western Europe, the USA, Canada, especially in the middle and northern latitudes.
Kohlrabi contains a high content of vitamin C, A, B, B2, and PP. In addition, it is rich in valuable mineral salts and magnesium, calcium, phosphorus, potassium, iron, and cobalt.
You will get enzymes and a large amount of vegetable proteins and fiber. The pulp of this kohlrabi is rich in fructose glucose and contains sulfur compounds, which make it a valuable dietary product.
The use of kohlrabi in food has a beneficial effect on metabolism and the digestive system’s functioning, especially the liver, gallbladder, and gastrointestinal tract.
The high potassium content in the composition of kohlrabi promotes the removal of fluid from the body. The presence of fiber prevents the deposition of cholesterol and plays an essential role in preventing and treating atherosclerosis.
As one of vegetables that Start with K, komatsuna (turnip leaf) is a savory vegetable especially revered in Japan. Its alternative names are spinach mustard or Japanese spinach.
However, it is not related to spinach but belongs to the cabbage family. Young komatsuna sprouts have a spicy and slightly sweet taste. It is consumed exclusively fresh and has a delicate and pleasant texture. Komatsuna works great with rice, eggs, tofu, mushrooms, seafood, and green vegetables.
It is most often used in Japanese, Taiwanese, Vietnamese, and Korean cuisine in cooking. It is added to various vegetable salads, cold soups, bean or rice noodles, sauces, marinades, and many other dishes.
Komatsuna is rich in antioxidants and nutrients. The leaves are characterized by a high content of carbohydrates, fiber, proteins, and vitamins A, B3, B7, B9, C, E, and K. It has minerals like iron, iodine, potassium, calcium, magnesium, molybdenum, sodium, phosphorus, and chromium.
The plant strengthens the immune system increases the body’s defenses. It is rich in carotene, making it an indispensable product for people with vision problems.
Also, carotene is a powerful antioxidant that helps neutralize free radicals. It should be remembered that even high doses of plant-derived carotene cannot replace animal sources of this vitamin.
Kombu is a brown plant that grows at a depth of five meters. It is pretty large, with the sheets reaching forty meters in length and forty centimeters in width. Most often, kombu grows in the northern seas of Asia and the waters of South Africa and Australia.
The benefit of this vegetable is the presence of a large amount of iodine, which is important for the functioning of the thyroid gland. It also nourishes the cells and helps to remove harmful substances from the body.
Kombu strengthens the immune system and, thanks to protein, which serves as a product that fights the aging process. It contains calcium and magnesium in large quantities, which are essential for strengthening bone tissue and joints.
The beneficial properties of this product also lie in the fact that it has a high nutritional value. Likewise, kombu contains B vitamins, important for metabolism and the nervous system.
These vegetables that Start with K are outstanding because they have minerals and vitamins that promote health.
You will get vitamin C, a powerful antioxidant that protects the body from free radical damage. Also, they play an essential role in wound healing, collagen synthesis, iron absorption, and immune function.
By eating a diet high in antioxidant-rich vegetables, you reduce your risk of developing diabetes. Likewise, these vegetables help maintain gut health and control cholesterol and blood sugar levels.