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Cauliflower vs. Kale: Which is the Better Superfood?



Photo: Nature and Nutrition and  and Love Farm Organics

We have here an epic battle of the chic superfoods with newcomer cauliflower taking on the reigning kale. Cauliflower has risen through the vegetable ranks over the past year, but it’s time to find out if this pale vegetable can dethrone kale.

Calories (per 100 grams)

Cauliflower: 25
Kale: 49


Taste and Consistency

Cauliflower: With a taste more like a nutty cabbage and a texture unmistakably like broccoli, cauliflower can be a bit trippy on the first bite. Similarly to broccoli, it can also take on the taste of many sauces and spices, depending on how it’s prepared.
Kale: Even rubbed kale is reminiscent of that one time you were dared to eat grass in elementary school. It takes considerable effort to chew and only starts to lose its bitter aftertaste when cooked.


What’s Killing You

Both: Over-consumption of cruciferous vegetables, especially raw, can result in hyperthyroidism in those susceptible to the disease.


What’s Making You Stronger

Cauliflower: Pantothenic acid, or Vitamin B5, is significantly higher in cauliflower which helps mobilize fat and lower LDL cholesterol. While we’re in the B family, it’s important to note that cauliflower provides twice as much folate, a vitamin needed to create red blood cells.

Kale: Unparalleled in Vitamin A and K content, kale is making sure our skin stays youthful and our blood is clotting (it’s the little things). Its high calcium content does wonders for your bones and the antioxidants in these leafy greens may prevent certain cancers.



Cauliflower: Bake them, mash them, make dough out of them, use them as rice substitutes — cauliflower florets are proving to be the all-star chameleons of the brassica world. Their subtle taste lends them to a wide variety of uses.

Kale: Often used in salads, juices, soups, and casseroles, kale has also found itself used in innovative ways such as the notorious kale chip. The texture, however, often mars kale’s ability to adapt to different recipes.


Winner: Cauliflower

Though it’s not as nutrient-dense as its cousin, it’s far easier to work more cauliflower into your meals. With a gentler flavor, it appeals to a considerably wider population. Kale may be a bit stronger on the antioxidant front, but cauliflower’s effect on cholesterol makes it much more diet-friendly. Don’t be afraid to mix the two. After all, it’s all in the family.


Why You May Want To Take The Kale Kraze With A Grain Of Salt

Several years ago, the American Kale Association hired Oberon Sinclair, the founder of a boutique public relations agency, joining the ranks of brands like Hermes and Vivienne Westwood. Around the same time, I had finally tricked adult me into liking spinach. Suddenly, for me, and after extensive work by Sinclair and her team, kale started replacing spinach on menus. Needless to say, we had very different feelings about the matter.

Long before the trend reached the critical mass it currently holds, I tried a kale salad because everyone was doing it, and I didn’t pay attention to after-school specials. Fourteen years of chewing through the undeniable taste of dirt later, I finally finished that salad and was wildly unimpressed. I could not comprehend how this leafy vegetable went from diner garnish and Pizza Hut buffet decoration to glorified superfood.

No one’s tricking you; kale is great for your health.


An average kale salad serves up at least twice your daily recommended intake of Vitamins A and C and nearly 10 times more Vitamin K1 than you need. If you want to live forever, medical journals are now crawling with evidence that kale’s your magical elixir. Those antioxidants will save your organs, memory and even write your history paper… as long as you don’t ask too many questions.

You’re probably eating more raw kale than your body can handle.

GUYS I’ve been eating kale in my Kale shirt. It’s going well. #kale #Yale #kaleshirt #ihavesomuchtoshare

A photo posted by Charlene (@charmolino) on

I’m not talking about a casual kale eater; this is for the committed juicers and punny Kale shirt owners who have a “kale guy” at a farmer’s market two towns over. If you eat kale every single day, especially raw, you’re doing as much harm as you are fighting cancer/obesity/a case of the Mondays.

I won’t scare you about oxalates causing kidney stones since most greens worth a damn carry about the same risk level. That overload of Vitamin K, however, can be detrimental to people taking blood thinners or similar medications due to its clotting properties. Raw kale messes with the body’s ability to absorb iodine, which can result in hyperthyroidism after extensive exposure. But, you know, goiters can be sexy, right?

Don’t throw out your kale, cook it.


Look, stop rubbing your kale in oil for ten minutes to “release the flavors” and just throw it into a skillet. Though there’s been some fear mongering across the board, scientists and doctors can universally agree that no one should eat raw kale more than once a week. So, bake them, steam them, fry them—whatever you need to do to keep your withdrawal symptoms at bay.

More importantly, stop making kale your end-all, be-all salvation and round out your diet with chard, broccoli, and the ever-dependable spinach. Variety is the spice of life, especially when that variety does not taste like a compost pile.

Fast Food

McDonald’s Kale Salad Might Make You Fatter Than A Big Mac Would


Last year, McDonald’s added the Keep Calm, Caesar On salad to boost healthier options on their menus. Unfortunately, the kale-boasting salad isn’t exactly as healthy as it appears to be.

According to CBC, you’ll probably be better off chowing down on a Double Big Mac (a Big Mac with four patties found in Canada) than the salad. The Caesar salad featuring kale, chicken, bacon, parmesan and croutons has more cons than you think.

A side-by-side comparison between the two items reveals that the salad had more calories, sodium and fat than the fast food burger. CBC includes a detailed graphic comparing the dishes. The only thing Canada’s Double Big Mac featured more of, per serving, was protein.

You can still get the most out of the Caesar kale salad, however, by just cutting back on the fatty dressing and nix the cheese and bacon. So all the tasty stuff.

It’s OK though, we don’t go to McDonald’s for the salads.

Fast Food

You Can Now Get Kale At Chick-fil-A


In a healthy move to ring in the New Year, Chick-fil-A is adding a new option for sides to its menu: Kale.

Business Insider reports that the new dish will be offered at all national Chick-fil-A locations. It features hand-chopped kale and broccolini that’s tossed in a maple vinaigrette dressing. The greens are then topped with dried sour cherries and roasted almonds, walnuts and pecans.

Patrons can pay an additional charge of 94 cents to substitute this for their waffle fries. You can also buy it individually in a larger 5 ounce and 8 ounce order. The company had been testing the item at select locations last year and apparently it did well.

Sadly, it looks like Chick-fil-A will be taking away its coleslaw in place of this new kale dish.

The kale and broccolini side will be available starting Jan. 18.


Hero Scientists Create Seaweed That Tastes Like Bacon


We’ve hit a pivotal moment in humanity where we can create something as healthy as kale, but delicious like bacon. According to the Associated Press, scientists at Oregon State University have done just that.

A recently patented strain of seaweed, called dulse, was somehow combined with the flavor of the salty pork product. The seaweed is found along the Pacific and Atlantic coastlines. No specifics were given as to how the seaweed was given the bacon flavor, but no one’s complaining.

Some dulse-based products have already been in development. Among them are a rice cracker, salad dressing and bacon-flavored strips that you fry up.

Dulse is said to be packed with minerals, protein, vitamins and antioxidants. The team spent 15 years developing this specific type of seaweed. Originally, it was meant to serve as a super food for abalone. Turns out the powers that be had greater plans for dulse.

While said to taste like the unbearably delicious bacon, it’s actually twice as healthy as kale.


Kalettes: Brussels Sprout + Kale Hybrid Experts Say Will Be Big in 2015

Dear Everyone Who’s Getting Tired of Kale,

You are not alone.

The National Restaurant Association released its annual “What’s Hot” forecast, and the new year will bring less kale, specifically in salad form. Before you rejoice, another prediction for 2015 sounds incredibly worse.

Kara Nielson, culinary director of the advertising agency Sterling Rice Group, included something on her list that the NRA neglected: kalettes.

Courtesy of Kalettes

Kalettes have already been touted as a new superfood by Kona International, but don’t be fooled. Even though it sounds and looks like adorable baby kale; kalettes are a hybrid of Brussels sprouts and kale.

Let’s say international human rights lawyer Amal Alamuddin is kale and Academy Award-winning actor George Clooney is Brussels sprouts. Kale is clearly great for everyone and very versatile, while Brussels sprouts taste the same in just about everything. Brussels sprouts seeders decided to partner up with kale in hopes of achieving the same level of legitimacy.

(Feel free to send Clooney some aloe for that burn.)

The resulting kalettes maintain the nutritional value of their parent vegetables while softening the thick kale leaves and diluting the potent flavor of Brussels sprouts.

You know, if you’re into that sort of thing.

H/t NRN & Fine Dining Lovers


TREND REPORT: Kimchi is Actually More Popular on Social Media Than Cronuts + Sriracha Combined


Food trends are a fickle beast, as highlighted by our own Charisma Madarang in her trends piece last week citing that Grilled Cheese was actually more talked about on social media and blogs than Cronuts, Poutine & Juicing, combined.

The correlation proved so interesting that I was curious to go a few levels further. The surface level buzz around blogs, Twitter and Facebook seems indicate that  Sriracha and Cronuts are trending above all else, but with data at our fingertips, it’s evident this is no longer the case.

Utilizing Microsoft’s new social listening tool and gleaning data on blogs, Twitter, Facebook, we were quickly able to aggregate and analyze both share of voice and sentiment towards a select group of food terms that interested us. We picked: Juicing, Ramen, Kale, French Press, Cronut, Poutine, Grilled Cheese, Sriracha and Kimchi.

Here are the high level conclusions we were able to glean from the data we got back:


More people are talking about ‘Kimchi’ than the cumulative total of people talking about ‘Cronuts’ and ‘Sriracha’


People currently love Ramen and continue talking about it positively. Of our sample set, it was hands down the most talked about item:



While Grilled Cheese was the third-most discussed item, people talked about it more negatively than any other item on our list:



Juicing had the highest sentiment of anything on the list. People love juicing, they love talking about it, and they talk about it positively:


70% of Ramen mentions came from a website or blog, the heaviest non-social media presence of any term we searched



People still love Kale. It was the second most talked about item on the list, and had the second highest sentiment behind juicing:



Health items like Juicing + Kale are the most positively talked about items on the list:



Here’s the complete infographic from our Microsoft Social Listening report:

food-story-full home_screen_overview_food-story


Research Shows More People Are Talking About ‘Grilled Cheese’ than Cronuts, Poutine & Juicing Combined

Apparently, if you’re still craving Cronuts and tweeting about it, you’re part of the 1% of netizens that still care. The rest have moved onto ramen-crusted chicken wings and grilled cheese sandwiches — the next unspoiled “foodie” territory being conquered.

How did we come to such a pretentious conclusion? We got word of a new tool dubbed Microsoft Social Listening, which pings Facebook, Twitter and blogs (sites with a url) for buzzwords in order to determine what’s trending on the internet. Sentiment for a food term is graded by keywords within an article and headlines, ranging from “positive” words like delicious and wonderful to “negative” words like bland and overrated to grade overall opinion.

However, our dataset was limited to the food terms we chose to rate against each other, rather than all food terms in internet existence. That being said, we plugged in terms we talk about a lot on Foodbeast:  ramenkalejuicingfrench presscroissant donutpoutinegrilled cheesesriracha, and kimchi. We let the fancy technology run the numbers from June 1, 2014 to June 30, 2014 and in the end, this is what we got:


Foods with the most “Share of Voice,” aka the one’s being talked about the most:


From highest to lowest:

1. Ramen

2. Kale

3. Grilled Cheese

4. Juicing

5. Kimchi

6. Poutine, Sriracha (Tied)

7. French Press

8. Cronut Croissant Donut


Foods with the highest “Sentiment,” aka the one’s with the most positve “feels”


From highest to lowest:

1. Juicing

2. Kale

3. Croissant Donut

4. Poutine, Ramen (Tied)

5. Kimchi

6. Sriracha

7. French Press

8. Grilled Cheese


Note, while “Grilled Cheese” was one of the top foods being talked about, it’s sentiment was the lowest — the most negative — on the list. Which leads us to think… people must be mad hating on that cheesy, melty goodness.

Peek the infographic for more slick nuances and let us know what you discover in the comments.