United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  11233, Kale, raw
Food Group: Vegetables and Vegetable Products
Scientific Name:  Brassica oleracea (Acephala Group)
Carbohydrate Factor: 3.57   Fat Factor:8.37   Protein Factor: 2.44   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 28%   Refuse Description:   Stem ends, tough stems and tough midrib parts
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup 21 g
Proximates Water 1 g 89.63 5 0.240 18.82
Proximates Energy kcal 35 -- -- 7
Proximates Energy kJ 148 -- -- 31
Proximates Protein 1 g 2.92 5 0.290 0.61
Proximates Total lipid (fat) 1 g 1.49 5 0.020 0.31
Proximates Ash 1 g 1.54 5 0.080 0.32
Proximates Carbohydrate, by difference g 4.42 -- -- 0.93
Proximates Fiber, total dietary 1 g 4.1 2 -- 0.9
Proximates Sugars, total 1 g 0.99 2 -- 0.21
Proximates Sucrose 1 g 0.18 2 -- 0.04
Proximates Glucose (dextrose) 1 g 0.40 2 -- 0.08
Proximates Fructose 1 g 0.41 2 -- 0.09
Proximates Lactose 1 g 0.00 2 -- 0.00
Proximates Maltose 1 g 0.00 2 -- 0.00
Proximates Galactose 1 g 0.00 2 -- 0.00
Minerals Calcium, Ca 1 mg 254 5 14.000 53
Minerals Iron, Fe 1 mg 1.60 5 0.510 0.34
Minerals Magnesium, Mg 1 mg 33 5 3.000 7
Minerals Phosphorus, P 1 mg 55 5 2.000 12
Minerals Potassium, K 1 mg 348 5 14.000 73
Minerals Sodium, Na 1 mg 53 5 21.000 11
Minerals Zinc, Zn 1 mg 0.39 5 0.060 0.08
Minerals Copper, Cu 1 mg 0.053 5 0.008 0.011
Minerals Manganese, Mn 1 mg 0.920 5 0.181 0.193
Minerals Selenium, Se µg 0.9 -- -- 0.2
Vitamins Vitamin C, total ascorbic acid 1 mg 93.4 5 3.500 19.6
Vitamins Thiamin 1 mg 0.113 3 0.017 0.024
Vitamins Riboflavin 1 mg 0.347 3 0.044 0.073
Vitamins Niacin 1 mg 1.180 3 0.207 0.248
Vitamins Pantothenic acid 1 mg 0.370 2 -- 0.078
Vitamins Vitamin B-6 1 mg 0.147 3 0.013 0.031
Vitamins Folate, total 1 µg 62 3 5.000 13
Vitamins Folic acid µg 0 -- -- 0
Vitamins Folate, food µg 62 3 5.000 13
Vitamins Folate, DFE µg 62 -- -- 13
Vitamins Choline, total mg 0.5 -- -- 0.1
Vitamins Betaine mg 0.3 -- -- 0.1
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00
Vitamins Vitamin A, RAE µg 241 -- -- 51
Vitamins Retinol µg 0 -- -- 0
Vitamins Carotene, beta 1 µg 2873 3 499.000 603
Vitamins Carotene, alpha 1 µg 0 3 0.000 0
Vitamins Cryptoxanthin, beta 1 µg 27 3 5.000 6
Vitamins Vitamin A, IU IU 4812 -- -- 1011
Vitamins Lycopene 1 µg 0 3 0.000 0
Vitamins Lutein + zeaxanthin 1 µg 6261 3 1211.000 1315
Vitamins Vitamin E (alpha-tocopherol) 1 mg 0.66 3 0.080 0.14
Vitamins Vitamin E, added mg 0.00 -- -- 0.00
Vitamins Tocopherol, beta 1 mg 0.00 3 0.000 0.00
Vitamins Tocopherol, gamma 1 mg 0.14 3 0.030 0.03
Vitamins Tocopherol, delta 1 mg 0.00 3 0.000 0.00
Vitamins Tocotrienol, alpha 1 mg 0.00 3 0.000 0.00
Vitamins Tocotrienol, beta 1 mg 0.00 3 0.000 0.00
Vitamins Tocotrienol, gamma 1 mg 0.00 3 0.000 0.00
Vitamins Tocotrienol, delta 1 mg 0.00 3 0.000 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0
Vitamins Vitamin D IU 0 -- -- 0
Vitamins Vitamin K (phylloquinone) 1 µg 389.6 3 16.200 81.8
Lipids Fatty acids, total saturated g 0.178 -- -- 0.037
Lipids 4:0 g 0.000 -- -- 0.000
Lipids 6:0 g 0.000 -- -- 0.000
Lipids 8:0 g 0.000 -- -- 0.000
Lipids 10:0 g 0.000 -- -- 0.000
Lipids 12:0 g 0.006 -- -- 0.001
Lipids 14:0 g 0.006 -- -- 0.001
Lipids 16:0 g 0.158 -- -- 0.033
Lipids 18:0 g 0.006 -- -- 0.001
Lipids Fatty acids, total monounsaturated g 0.104 -- -- 0.022
Lipids 16:1 undifferentiated g 0.000 -- -- 0.000
Lipids 18:1 undifferentiated g 0.104 -- -- 0.022
Lipids 20:1 g 0.000 -- -- 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000
Lipids Fatty acids, total polyunsaturated g 0.673 -- -- 0.141
Lipids 18:2 undifferentiated g 0.291 -- -- 0.061
Lipids 18:3 undifferentiated g 0.378 -- -- 0.079
Lipids 18:4 g 0.000 -- -- 0.000
Lipids 20:4 undifferentiated g 0.003 -- -- 0.001
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000
Lipids Cholesterol mg 0 -- -- 0
Amino Acids Tryptophan g 0.035 -- -- 0.007
Amino Acids Threonine g 0.131 -- -- 0.028
Amino Acids Isoleucine g 0.175 -- -- 0.037
Amino Acids Leucine g 0.205 -- -- 0.043
Amino Acids Lysine g 0.175 -- -- 0.037
Amino Acids Methionine g 0.029 -- -- 0.006
Amino Acids Cystine g 0.038 -- -- 0.008
Amino Acids Phenylalanine g 0.150 -- -- 0.032
Amino Acids Tyrosine g 0.103 -- -- 0.022
Amino Acids Valine g 0.159 -- -- 0.033
Amino Acids Arginine g 0.163 -- -- 0.034
Amino Acids Histidine g 0.172 -- -- 0.036
Amino Acids Alanine g 0.147 -- -- 0.031
Amino Acids Aspartic acid g 0.262 -- -- 0.055
Amino Acids Glutamic acid g 0.331 -- -- 0.070
Amino Acids Glycine g 0.141 -- -- 0.030
Amino Acids Proline g 0.174 -- -- 0.037
Amino Acids Serine g 0.123 -- -- 0.026
Other Alcohol, ethyl g 0.0 -- -- 0.0
Other Caffeine mg 0 -- -- 0
Other Theobromine mg 0 -- -- 0
Flavones Apigenin 2, 3, 4 mg 0.0 4 0 0.0
Flavones Luteolin 2, 4 mg 0.0 2 -- 0.0
Flavonols Isorhamnetin 5 mg 23.6 3 0 5.0
Flavonols Kaempferol 2, 3, 4, 5, 6, 7, 8 mg 46.8 18 5.56 9.8
Flavonols Myricetin 2, 4 mg 0.0 2 -- 0.0
Flavonols Quercetin 2, 3, 4, 5, 6, 7, 8 mg 22.6 18 2.94 4.7
Isoflavones Daidzein 9 mg 0.00 1 -- 0.00
Isoflavones Genistein 9 mg 0.00 1 -- 0.00
Isoflavones Total isoflavones 9 mg 0.00 1 -- 0.00

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 20a , 2015  Beltsville MD  
2Hertog, M. G. L., Hollman, P. C. H., and Katan, M. B.  Content of potentially anticarcinogenic flavonoids of 28 vegetables and fruits commonly consumed in The Netherlands. , 1992 J. Agric. Food Chem. 40   pp.2379-2383
3Huber, L. S., Hoffman-Ribani, R., and Rodriguez-Amaya, D. B.  Quantitative variation in Brazilian vegetable sources of flavonols and flavones. , 2009 Food Chemistry 113   pp.1278-1282
4Lugasi, A., and Hovari, J. Flavonoid aglycons in foods of plant origin I. Vegetables , 2000 Acta Alimentaria 29   pp.345-352
5Huang, Z., Wang, B., Eaves, D. H., Shikany, J. M., and Pace, R. D. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. , 2007 Food Chemistry 103   pp.1395-1402
6Bilyk, A., and Sapers, G. M.  Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues. , 1985 J. Agric. Food Chem. 33   pp.226-228
7Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
8Olsen, H., Aaby, K., and Borge, G. I. Characterization and quantification of flavonoids and hydroxycinnamic acids in culry kale (Brassica oleracea L. convar. Acephala var. sabellica) by HPLC-DAD-ESI-MS. , 2009 J. Agric. Food Chem. 57   pp.2816-2825
9Horn-Ross, P. L., Barnes, S., Lee, M., Coward, L., Mandel, E., Koo, J., John, E. M., and Smith, M.  Assesing phytoestrogen exposure in epidemiologic studies: development of a database (United States). , 2000 Cancer Causes and Control 11   pp.289-298
Langual Code(s)

  • A0152 VEGETABLE OR VEGETABLE PRODUCT (US CFR)
  • A1281 1100 VEGETABLES AND VEGETABLE PRODUCTS (USDA SR)
  • B1281 KALE
  • C0200 LEAF
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION