Kale
Vegetables
- 35kcal
- 2.9 gprotein
- 4.1 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 2.9 g
- Fat 1.5 g
- Carbohydrate 4.4 g
- Water and other 91.2 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium53 mg · 2% · #96 of 258
- Potassium348 mg · 7% · #84 of 256
- Calcium254 mg · 20% · #37 of 258
- Iron1.6 mg · 9% · #102 of 259
- Magnesium32.7 mg · 8% · #97 of 256
- Zinc0.39 mg · 4% · #147 of 256
- Vitamin C93.4 mg · 104% · #9 of 239
- Folate62 µg · 16% · #57 of 237
- Vitamin A241 µg · 27% · #27 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1800sRussian traders brought Russian kale to Canada and then the United States.Canada, United States of America
- 1990sKale became more commonly eaten in the United States during the 1990s.United States of America
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 168421, 323505), public domain. Identity: Wikidata Q45989. Compiled by GlobeCooks.