Bách khoa toàn thư - Dinh dưỡng và sức khỏe tốt - Vần K | K kabob Chunks of seasoned meat grilled or roasted on skewers. The name comes from the Turkish sis kebab meaning skewered roasted meat. Traditionally marinated mutton or lamb is skewered with pork fat or mutton fat. American variations of ingredients include veal meatballs and vegetables like onions peppers mushrooms and tomatoes. See also barbecued meat. kale Brassica oleracea acephala A dark green leafy vegetable of the cabbage family that is closely related to the European wild cabbage. There are many different leaf forms of kale from curly to plain and colors range from bluish-green to redbrown and purple. Kale withstands the stress of cold weather and severe frosts and gardens can provide fresh greens into autumn. Kale holds its texture when cooked making it a useful ingredient in soups meat loafs stews and the like. Eaten raw it can be used in mixed salads. Kale can be blanched steamed sauteed or microwaved. Like other leafy greens kale contains high levels of beta-carotene provitamin A . One cup cooked 130 g provides 42 calories protein g carbohydrate g fiber g calcium 94 mg potassium 296 mg vitamin A 962 retinol equivalents thiamin mg riboflavin mg niacin mg vitamin C 53 mg. See also chard spinach. karaya gum A food additive that serves as a thickening agent and is not absorbed by the intestine. Karaya gum obtained exclusively from the sterculia tree in india prevents fats and oils from separating in whipped products and salad dressing and in the meat juices in sausages. It also improves the texture of ice cream and has been used as a laxative. Karaya gum is unique in that it expands to up to 100 times its dry volume when wet. Some individuals are allergic to karaya gum but it is presumably safer than other thickening agents since little of it is absorbed. However long-term safety studies have not been performed. The question of whether this gum binds nutrients and prevents their absorption has not been resolved. See also BULKING
