Kale
Kale, scotch, raw
Kale, cooked, boiled, drained, with salt
Kale, cooked, boiled, drained, without salt
Kale, frozen, cooked, boiled, drained, with salt
Kale, frozen, cooked, boiled, drained, without salt
Kale, frozen, unprepared
Kale, scotch, cooked, boiled, drained, with salt
Kale, scotch, cooked, boiled, drained, without salt
Kale, scotch, raw
2.1%
42 kcal
42 kcal
Energy
0.9%
0.6 g
0.6 g
Fat
0.4%
0.1 g
0.1 g
Saturates
2.9%
0.2 g
0.2 g
Salt
67%
10%
22%
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 42 (176 kJ) | |
| from Carbohydrate | 33 (139 kJ) | |
| from Fat | 5 (23 kJ) | |
| from Protein | 11 (47 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 8.3 g | |
| Dietary Fiber | 1.7 g | |
| Starch | ~ | |
| Sugars | ~ | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.6 g | |
| Saturated Fat | 0.1 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 2.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 3.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 65.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 3.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 1.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 42.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | ~ | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.3 g | |
| Linoleic Acid | 118.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 154.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 1.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 154.0 mg | |
| Omega-6 Fatty Acids | 118.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 2.8 g | |
| Essential Aminos | ||
| Histidine | 59.0 mg | |
| Isoleucine | 168.0 mg | |
| Leucine | 196.0 mg | |
| Lysine | 168.0 mg | |
| Methionine | 27.0 mg | |
| Phenylalanine | 143.0 mg | |
| Threonine | 125.0 mg | |
| Tryptophan | 34.0 mg | |
| Valine | 153.0 mg | |
| Non-essential Aminos | ||
| Alanine | 141.0 mg | |
| Arginine | 156.0 mg | |
| Aspartic Acid | 250.0 mg | |
| Cystine | 37.0 mg | |
| Glutamic Acid | 318.0 mg | |
| Glycine | 135.0 mg | |
| Proline | 166.0 mg | |
| Serine | 118.0 mg | |
| Tyrosine | 99.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 87.0 g |
| Ash | 1.3 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 3,100 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 1.3 mg | |
| Vitamin B5 (pantothenic acid) | 0.1 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 28 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 130.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | ~ | |
| Vitamin K | ~ | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 205.0 mg | |
| Copper | 0.2 mg | |
| Fluoride | ~ | |
| Iron | 3.0 mg | |
| Magnesium | 88.0 mg | |
| Manganese | 0.6 mg | |
| Phosphorus | 62.0 mg | |
| Potassium | 450.0 mg | |
| Sodium | 70.0 mg | |
| Zinc | 0.4 mg | |
About Kale
Kale or borecole is a form of cabbage, with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables, including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically.