The impact of cold temperatures on nutrient levels in kale depends on the variety

At low temperatures, the nutritional value and taste of kale change – in different ways depending on the variety. In a recently published study, a team of researchers from Oldenburg and Bremen report that the concentration of glucosinolates, which are responsible for the typical taste of kale, increases in some varieties when it gets cold, but decreases in others.

Quelle: IDW Informationsdienst Wissenschaft