Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.6
Carbohydrate0.2
Protein2.1
Dietary fibre6.0
Alcohol0.0
Water91.0
Energy content
Energy contentenergiprosent
Fat20
Carbohydrate3
Protein33
Dietary fibre44
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 112 kJ (27 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat20%
Carbohydrate3%
Dietary fibre43%
Protein32%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource0.2 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.6 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0.1 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.4 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)431 RE57 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E18 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)0 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents5 %
Vitamin B6 (pyridoxine)4 %
Vitamin B9 (folate)7 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)0 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)18 %
Sodium (Na)
Potassium (K)4 %
Magnesium (Mg)4 %
Phosphorus (P)6 %
Trace elementsSourceQuantity
Iron (Fe)5 %
Zinc (Zn)1 %
Selenium (Se)0 %
Copper (Cu)4 %
Iodine (I)0 %

Classification

Food ID: 06.208

Scientific name: Brassica oleracea L. convar. acephala (DC.) Alef. var. sabellica L.

FoodEx2: Curly kales (A00GM)

Facets
F01 SourceKale (as plant) (A05BM)
F02 Part-natureLeaves used as leafy vegetables (as part-nature) (A0EKV)
F27 Source-commoditiesCurly kales (A00GM)
F28 ProcessFreezing (A07KQ)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0152Vegetable or vegetable product (US CFR)
A0826Vegetable (EXCLUDING POTATO) (EUROFIR)
B1281Kale
C0200Leaf
E0150Whole, natural shape
F0003Not heat-treated
G0003Cooking method not applicable
H0003No treatment applied
J0136Preserved by freezing
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

420h

National Food Institute - Technical University of Denmark (DTU). Food database, Frida version 4.1. (2022). Online version, http://frida.fooddata.dk

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0232

Imputation of a component from one or more components from related food

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Phosphorus (P) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C16:1 sum (palmitoleic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Starch in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated from related food
MethodImputation of a component from one or more components from related food

Vitamin B9 (folate) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B12 (cobalamin) in Kale, frozen, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin D in Kale, frozen, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Magnesium (Mg) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Copper (Cu) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:0 (stearic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Monounsaturated fatty acids in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Iodine (I) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:3n-3 (alpha-linolenic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Water in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

Carbohydrate in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Zinc (Zn) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Salt (NaCl) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C20:5n-3 (eicosapentaenoic acid, EPA) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Niacin equivalents in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

Vitamin C (askorbic acid) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B1 (thiamin) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Polyunsaturated fatty acids in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Sugar, total in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, added in Kale, frozen, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Alcohol in Kale, frozen, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Potassium (K) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B2 (riboflavin) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin B3 (niacin) in Kale, frozen, raw

Value typeWeighted
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Sugar, free in Kale, frozen, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Fat in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Retinol in Kale, frozen, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Omega-3 in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Calcium (Ca) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Saturated fatty acids in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C18:2n-6 (linoleic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Vitamin B6 (pyridoxine) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Omega-6 in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C16:0 (palmitic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

C12:0 (lauric acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C22:5n-3 (docosapentaenoic acid, DPA) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Cholesterol in Kale, frozen, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Sodium (Na) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C18:1 sum (oleic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Selenium (Se) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:4n-6 (arachidonic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Protein in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:4n-3 (eicosatetraenoic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Vitamin E in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Vitamin A (RAE) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

C14:0 (myristic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Dietary fibre in Kale, frozen, raw

Value typeBest estimate
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodMethod not known

Iron (Fe) in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

C20:3n-3 (eicosatrienoic acid) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C22:6n-3 (docosahexaenoic acid, DHA) in Kale, frozen, raw

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

Beta-carotene in Kale, frozen, raw

Value typeMean
Acquisition typeFood composition table
Method typeImputed/estimated, generic
MethodAnalytical method

Trans fatty acids in Kale, frozen, raw

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

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