United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Release 28
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 1" pieces, loosely packed 16 g
Proximates Water 1 g 84.04 6 0.443 13.45
Proximates Energy kcal 49 -- -- 8
Proximates Energy kJ 207 -- -- 33
Proximates Protein 1 g 4.28 2 -- 0.68
Proximates Total lipid (fat) 1 g 0.93 2 -- 0.15
Proximates Ash 1 g 2.01 1 -- 0.32
Proximates Carbohydrate, by difference g 8.75 -- -- 1.40
Proximates Fiber, total dietary g 3.6 -- -- 0.6
Proximates Sugars, total g 2.26 -- -- 0.36
Minerals Calcium, Ca 1 mg 150 2 -- 24
Minerals Iron, Fe 1 mg 1.47 2 -- 0.24
Minerals Magnesium, Mg 1 mg 47 2 -- 8
Minerals Phosphorus, P 1 mg 92 2 -- 15
Minerals Potassium, K 1 mg 491 6 16.414 79
Minerals Sodium, Na 1 mg 38 6 11.413 6
Minerals Zinc, Zn 1 mg 0.56 2 -- 0.09
Minerals Copper, Cu 1 mg 1.499 2 -- 0.240
Minerals Manganese, Mn 1 mg 0.659 1 -- 0.105
Minerals Selenium, Se µg 0.9 -- -- 0.1
Vitamins Vitamin C, total ascorbic acid mg 120.0 1 -- 19.2
Vitamins Thiamin mg 0.110 1 -- 0.018
Vitamins Riboflavin mg 0.130 1 -- 0.021
Vitamins Niacin mg 1.000 1 -- 0.160
Vitamins Pantothenic acid mg 0.091 -- -- 0.015
Vitamins Vitamin B-6 mg 0.271 1 -- 0.043
Vitamins Folate, total 1 µg 141 1 -- 23
Vitamins Folic acid µg 0 -- -- 0
Vitamins Folate, food 1 µg 141 1 -- 23
Vitamins Folate, DFE µg 141 -- -- 23
Vitamins Choline, total mg 0.8 -- -- 0.1
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00
Vitamins Vitamin A, RAE µg 500 -- -- 80
Vitamins Retinol µg 0 -- -- 0
Vitamins Carotene, beta 1, 2, 3 µg 5927 4 1215.090 948
Vitamins Carotene, alpha 1 µg 54 1 -- 9
Vitamins Cryptoxanthin, beta 1 µg 81 1 -- 13
Vitamins Vitamin A, IU IU 9990 -- -- 1598
Vitamins Lycopene 1 µg 0 1 -- 0
Vitamins Lutein + zeaxanthin 1 µg 8198 1 -- 1312
Vitamins Vitamin E (alpha-tocopherol) mg 1.54 -- -- 0.25
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0
Vitamins Vitamin D IU 0 -- -- 0
Vitamins Vitamin K (phylloquinone) 1 µg 704.8 1 -- 112.8
Lipids Fatty acids, total saturated g 0.091 -- -- 0.015
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 0.002 -- -- 0.000
Lipids 14:0 g 0.003 -- -- 0.000
Lipids 16:0 g 0.076 -- -- 0.012
Lipids 18:0 g 0.004 -- -- 0.001
Lipids Fatty acids, total monounsaturated g 0.052 -- -- 0.008
Lipids 16:1 undifferentiated g 0.001 -- -- 0.000
Lipids 18:1 undifferentiated g 0.049 -- -- 0.008
Lipids 20:1 g 0.000 -- -- 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000
Lipids Fatty acids, total polyunsaturated g 0.338 -- -- 0.054
Lipids 18:2 undifferentiated g 0.138 -- -- 0.022
Lipids 18:3 undifferentiated g 0.180 -- -- 0.029
Lipids 18:4 g 0.000 -- -- 0.000
Lipids 20:4 undifferentiated g 0.002 -- -- 0.000
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
Other Alcohol, ethyl g 0.0 -- -- 0.0
Other Caffeine mg 0 -- -- 0
Other Theobromine mg 0 -- -- 0
Flavones Apigenin 4, 5, 6 mg 0.0 4 0 0.0
Flavones Luteolin 4, 6 mg 0.0 2 -- 0.0
Flavonols Isorhamnetin 7 mg 23.6 3 0 3.8
Flavonols Kaempferol 4, 5, 6, 7, 8, 9, 10 mg 46.8 18 5.56 7.5
Flavonols Myricetin 4, 6 mg 0.0 2 -- 0.0
Flavonols Quercetin 4, 5, 6, 7, 8, 9, 10 mg 22.6 18 2.94 3.6
Isoflavones Daidzein 11 mg 0.00 1 -- 0.00
Isoflavones Genistein 11 mg 0.00 1 -- 0.00
Isoflavones Total isoflavones 11 mg 0.00 1 -- 0.00

Sources of Data

1Nutrient Data Laboratory, ARS, USDA National Food and Nutrient Analysis Program Wave 10j , 2006  Beltsville MD  
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8Bilyk, 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
9Justesen, 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
10Olsen, 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
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