Curly kale raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 53 kcal
- Energy (kilojoule)
- 221 kJ
- Protein (Nx6.25)
- 4.16 g
- Fat
- 0.67 g
- Carbohydrate, available
- 3.32 g
- Fibre, dietary, total
- 8.39 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 221 kJ/100 g | 221 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 53 kcal/100 g | 53 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 83.932 g/100 g | 83.932 | 2 | 1 | |
| Protein (Nx6.25) | 4.16 g/100 g | 4.16 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.67 g/100 g | 0.67 | 3 | 3 | |
| Carbohydrate, available | 3.32 g/100 g | 3.32 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 8.39 g/100 g | 8.39 | 3 | 3 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0 g/100 g | 0 | 4 | — | |
| Organic acids, total | 0.226 g/100 g | 0.226 | 1 | — | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 1.7 g/100 g | 1.7 | 5 | 4 | |
| Vitamin A, retinol equivalents (RE) | 958 µg/100 g | 958 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 479 µg/100 g | 479 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 4 | — | |
| Beta-carotene | 5,471 µg/100 g | 5471 | 2 | 5 | |
| Carotenoids, excluding beta-carotene | 549 µg/100 g | 549 | 2 | 6 | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin E (alpha-tocopherol) | 1.92 mg/100 g | 1.92 | 3 | 7 | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 1.92 mg/100 g | 1.92 | 3 | 8 | |
| Beta-tocopherol | — mg/100 g | - | — | — | |
| Gamma-tocopherol | 0.23 mg/100 g | 0.23 | 3 | 8 | |
| Delta-tocopherol | — mg/100 g | - | — | — | |
| Alpha-tocotrienol | — mg/100 g | - | — | — | |
| Vitamin K | 1,139 µg/100 g | 1139 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 1,139 µg/100 g | 1139 | 3 | 9 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B1 (thiamine) | 0.1 mg/100 g | 0.1 | 5 | 4 | |
| Vitamin B2 (riboflavin) | 0.25 mg/100 g | 0.25 | 5 | 4 | |
| Niacin equivalents | 3.167 mg/100 g | 3.167 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 2.1 mg/100 g | 2.1 | 5 | 4 | |
| Pantothenic acid | 0.09 mg/100 g | 0.09 | 5 | 10 | |
| Vitamin B6 | 250 µg/100 g | 250 | 5 | 4 | |
| Biotin | 1 µg/100 g | 1 | 5 | 4 | |
| Folate equivalent | 187.2 µg/100 g | 187.2 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 187.2 µg/100 g | 187.2 | 3 | 11 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 4 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 4 | — | |
| Vitamin C | 156.009 mg/100 g | 156.009 | 3 | 12 | |
| Salt (sodium chloride) | 0.062 g/100 g | 0.062 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 25 mg/100 g | 25 | 2 | 13 | |
| Chloride | 60 mg/100 g | 60 | 5 | 4 | |
| Potassium | 576 mg/100 g | 576 | 2 | 14 | |
| Calcium | 286 mg/100 g | 286 | 3 | 15 | |
| Magnesium | 43 mg/100 g | 43 | 2 | 14 | |
| Phosphorus | 87 mg/100 g | 87 | 5 | 4 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 1.102 mg/100 g | 1.102 | 2 | 16 | |
| Zinc | 0.92 mg/100 g | 0.92 | 2 | 17 | |
| Iodide | 4.464 µg/100 g | 4.464 | 5 | 4 | |
| Copper | 60 µg/100 g | 60 | 3 | 18 | |
| Manganese | 440 µg/100 g | 440 | 3 | 18 | |
| Fluoride | 20 µg/100 g | 20 | 5 | 4 | |
| Chromium | — µg/100 g | - | — | — | |
| Molybdenum | — µg/100 g | - | — | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 0.06 g/100 g | 0.06 | 3 | 19 | |
| Lactic acid | 0 g/100 g | 0 | 4 | — | |
| Malic acid | 0.166 g/100 g | 0.166 | 3 | 19 | |
| Tartaric acid | — g/100 g | <LOD | 3 | 19 | |
| Polyols, total | 0.19 g/100 g | 0.19 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 6 | — | |
| Sorbitol | 0.19 g/100 g | 0.19 | 6 | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 2.093 g/100 g | 2.093 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 0.9338 g/100 g | 0.9338 | 3 | 12 | |
| Fructose | 1.1592 g/100 g | 1.1592 | 3 | 12 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.5474 g/100 g | 0.5474 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.5474 g/100 g | 0.5474 | 3 | 12 | |
| Maltose | — g/100 g | - | — | — | |
| Lactose | 0 g/100 g | 0 | 4 | — | |
| Sugars (mono- and disaccharides), total | 2.6404 g/100 g | 2.6404 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0.49 g/100 g | 0.49 | 6 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 8.39 g/100 g | 8.39 | 7 | — | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 7.403 g/100 g | 7.403 | 7 | — | |
| Fibre, water-soluble | 0.987 g/100 g | 0.987 | 7 | — | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.103 g/100 g | 0.103 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | 0.0024 g/100 g | 0.0024 | 3 | 20 | |
| Fatty acid C15:0 (pentadecylic acid) | 0.001 g/100 g | 0.001 | 3 | 20 | |
| Fatty acid C16:0 (palmitic acid) | 0.0648 g/100 g | 0.0648 | 3 | 20 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0206 g/100 g | 0.0206 | 3 | 20 | |
| Fatty acid C20:0 (arachidic acid) | 0.0025 g/100 g | 0.0025 | 3 | 20 | |
| Fatty acid C22:0 (behenic acid) | 0.0024 g/100 g | 0.0024 | 3 | 20 | |
| Fatty acid C24:0 (lignoceric acid) | 0.00978 g/100 g | 0.00978 | 3 | 20 | |
| Fatty acids, monounsaturated, total | 0.0273 g/100 g | 0.0273 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | 0.0019 g/100 g | 0.0019 | 3 | 20 | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.0018 g/100 g | 0.0018 | 3 | 20 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | 0.0038 g/100 g | 0.0038 | 3 | 20 | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.0118 g/100 g | 0.0118 | 3 | 20 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | 0.0028 g/100 g | 0.0028 | 3 | 20 | |
| Fatty acid C22:1 n-9 cis (erucic acid) | 0.0052 g/100 g | 0.0052 | 3 | 20 | |
| Fatty acids, polyunsaturated, total | 0.37 g/100 g | 0.37 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.3 g/100 g | 0.3 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.3 g/100 g | 0.3 | 3 | 20 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 4 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 4 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.066 g/100 g | 0.066 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.0648 g/100 g | 0.0648 | 3 | 20 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | 0.0012 g/100 g | 0.0012 | 3 | 20 | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | 0 g/100 g | 0 | 3 | 20 | |
| Cholesterol | 0 mg/100 g | 0 | 4 | — | |
| Amino acids, essential, total | 1.346 g/100 g | 1.346 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | — g/100 g | - | — | — | |
| Arginine | 0.3 g/100 g | 0.3 | 5 | 4 | |
| Aspartic acid, including asparagine | — g/100 g | - | — | — | |
| Cysteine | 0.069 g/100 g | 0.069 | 5 | 4 | |
| Glutamic acid, including glutamine | — g/100 g | - | — | — | |
| Glycine | — g/100 g | - | — | — | |
| Histidine | 0.1 g/100 g | 0.1 | 5 | 4 | |
| Isoleucine | 0.14 g/100 g | 0.14 | 5 | 4 | |
| Leucine | 0.25 g/100 g | 0.25 | 5 | 4 | |
| Lysine | 0.24 g/100 g | 0.24 | 5 | 4 | |
| Methionine | 0.052 g/100 g | 0.052 | 5 | 4 | |
| Phenylalanine | 0.14 g/100 g | 0.14 | 5 | 4 | |
| Proline | — g/100 g | - | — | — | |
| Serine | — g/100 g | - | — | — | |
| Threonine | 0.13 g/100 g | 0.13 | 5 | 4 | |
| Tryptophan | 0.064 g/100 g | 0.064 | 5 | 4 | |
| Tyrosine | 0.18 g/100 g | 0.18 | 5 | 4 | |
| Valine | 0.23 g/100 g | 0.23 | 5 | 4 | |
| Nitrogen, total | 0.666 g/100 g | 0.666 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Literatur
- Logische Null
- Nährstoffdatenbank
- Übernommener Wert
- Musterberechnung
Reference
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- Converted value from: Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
- Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Cardoso, P. C., et al.; Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter.; Brazilian Journal of Pharmaceutical Sciences; 2009; 45; 3#de Azevedo CH, Rodriguez-Amaya DB; Carotenoid composition of kale as influenced by maturity, season and minimal processing.; Journal of the Science of Food and Agriculture; 2005; 85; 4#Kobori, C. N. and D. B. Rodriguez Amaya; Uncultivated Brazilian green leaves are richer sources of carotenoids than are commercially produced leafy vegetables.; Food and Nutrition Bulletin; 2008; 29; 4#Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47#Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204#Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3
- Converted value from: Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204#Converted value from: Cardoso, P. C., et al.; Carotene and provitamin A content of vegetables sold in Viçosa, MG, Brazil, during spring and winter.; Brazilian Journal of Pharmaceutical Sciences; 2009; 45; 3#Converted value from: Dias, M. G., et al.; Carotenoids in traditional Portuguese fruits and vegetables.; Food Chemistry; 2009; 113; 3
- Converted value from: Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47
- Kurilich, A. C.; Carotene, tocopherol, and ascorbate contents in subspecies of Brassica oleracea.; Journal of Agricultural and Food Chemistry; 1999; 47
- Ferland G. and Sadowski J.A.; Vitamin K1 (Phylloquinone) Content of Green Vegetables: Effects of Plant Maturation and Geographical Growth Location; J Agric. Food Chem.; 1992; 40; 10
- Public Health England; McCance and Widdowson's The Composition of Foods Integrated Dataset; 2021
- Müller H.; Bestimmung der Folsäure-Gehalte von Gemüse und Obst mit Hilfe der Hochleistungsflüssigchromatographie (HPLC); Z Lebensm Unters Forsch; 1993; 196
- Hagen, S. F., et al.; Effect of cold storage and harvest date on bioactive compounds in curly kale (Brassica oleracea L. var. acephala).; Postharvest Biology and Technology; 2009; 51; 1
- Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11
- Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
- Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
- Fadigas, J.C. et. Al.; Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale.; Microchemical Journal; 2010; 96#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5
- Converted value from: BVL; Lebensmittel Monitoring 2012; 2012#Kawashima, L. M. and L. M. Valente Soares; Mineral profile of raw and cooked leafy vegetables consumed in Southern Brazil.; Journal of Food Composition and Analysis; 2003; 16; 5#Sikora, E. and I. Bodziarczyk; Composition and antioxidant activity of kale (Brassica oleracea L. Var. Acephala) raw and cooked.; Acta Scientiarum Polonorum, Technologia Alimentaria; 2012; 11#Fadigas, J.C. et. Al.; Use of multivariate analysis techniques for the characterization of analytical results for the determination of the mineral composition of kale.; Microchemical Journal; 2010; 96
- Converted value from: BVL; Lebensmittel Monitoring 2012; 2012
- Herrmann K.; Die Säuren der Gemüsearten; Ernährungs-Umschau; 1989; 36; 6
- Converted value from: Ayaz, F. A., et al.; Nutrient contents of kale (Brassica oleraceae L. var. acephala DC.).; Food Chemistry; 2006; 96; 4
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.