Kale is considered particularly healthy due, among other things, to its high secondary plant compound content, including the glucosinolates that give the vegetable its typical cabbage flavor. Researchers from Oldenburg and Bremen have now determined that the exact composition of these substances, also known as mustard oil glycosides, depends on environmental factors—in particular temperature—as well as genetic factors.
Click here for original story, Investigating effect of cold temperatures on genetically different varieties of kale
Source: Phys.org