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Botanical Name: Brassica oleracea var. sabellica
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Belonging to the family of Cruciferae, Kale is also called leaf cabbage. It is a leafy, cruciferous vegetable, offering a range of health benefits. It is found in green and purple colour leaves. It is rich in beta-carotene, Vitamin K, Vitamin C, Vitamin B6, Manganese, Calcium, Copper, Potassium, and Magnesium. It is rich in antioxidants like quercetin and kaempferol, zeaxanthin, and lutein. It is widely used in food industries and can be eaten raw or roasted. It is very good for the heart and has many health benefits.
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Serving Size: 100 g
| Amount/serving | % Daily Value* | |
| Total Fat 14.9g | 21.54% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 530mg | 22.08% | |
| Total Carbohydrate 44.2g | 14.67% | |
| Dietary Fiber 41g | 146.37% | |
| Total Sugars 2g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 29.2g | 58.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 2540mg | 195.38% | |
| Iron 16mg | 88.89% | |
| Potassium 3480mg | 74.04% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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Kale
SynonymsCoarse curly-leafed cabbage, wild cabbage, Borecole, Galega kale.
Biological SourceBrassica oleracea
Brassicaceae/ Cruciferae
Parts UsedLeaves
Major componentsβ-carotene (6.40 mg/100 g f.m.), vitamin C (62.27 mg/100 g f.m.), alimentary fiber (8.39 g/100 g f.m.) and ash (2.11 g/100 g f.m.), nitrites (III) and (V) were 3.36 mg NaNO(2)/kg f.m. and 1206.4 mg NaNO(3)/kg f.m. [1].
Other constituentsPolyphenolic compounds 574.9 mg of chlorogenic acid/100 g f.m. [1].
Health categoriesAntioxidative, neuroprotective
Description
Kale is a cruciferous vegetable, characterized by leaves along the stem, have gained a great popularity as a ´superfood´ [2].
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