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VITAMIN CONTENT OF FIELD-FROZEN KALE

ARTHUR D. HOLMES, PH.D.; BEULA V. McKEY, M.S.; KATHERINE O. ESSELEN, M.S.; LEO V. CROWLEY, B.S.; CARLETON P. JONES, M.S.
Am J Dis Child. 1945;70(5):298-300. doi:10.1001/archpedi.1945.02020230038006.
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It is generally agreed that the leafy green vegetables are extremely valuable components of the human diet. These supply vitamins and minerals that are low or lacking in a number of the widely and extensively used food materials, such as flour and sugar. Unfortunately, nearly all the green leafy vegetables are seriously damaged if not destroyed by freezing temperatures. In this locality killing frosts occur relatively early in the season. Gunness1 found in a fifty year summary of meteorologic records that the average date of the first killing frost was September 21, with extremes of August 22 and October 13. Frequently, following the first killing frost there is a considerable period during which plants that escape the frost thrive. Kale is one of the very few green leafy vegetables grown in this area which survives a killing frost. In fact, ordinarily there is no external evidence that it is

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