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Kale is a form of cabbage in which the central leaves do not form a head. Kale is a good source of beta-carotene, vitamin C, vitamin E, vitamin K, iron, calcium and Folic Acid. It is also rich in glocosinolates which help to fight cancers. Due to its high nutritional value it is often recommended as a way to consume many good nutrients.

Uses of Kale

Tender kale greens is used as ingredient of salads.

A variety called flowering kale is grown for decorative uses. The flowering kale has ornamental leaves which are white or violet on the interior.

Nutrition Chart

Kale / 100 Amount
Calories 33
Carbohydrate 1.4g
Total Fat 1.6g
Fibre 3.1g
Protein 3.4g
Cholesterol 0mg
Good Source of Vital Vitamins Vitamin C, Vitamin E, beta-carotene, folate
Good Source of Dietary Minerals Potassium, Calcium, Manganese