Parsley
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kale, (Brassica oleracea, variety acephala), a loose-leafed edible plant derived from the cabbage of the mustard family (Brassicaceae). Kale is grown mainly for autumn and winter harvest, as cold improves its eating quality and flavour; its hardiness permits the harvest of fresh greens after most fresh vegetables have become unavailable. The leaves can be eaten fresh or as a cooked vegetable and are a source of vitamin A, vitamin C, calcium, iron, and vitamin B6.
Origin Information:
Oxford Farm
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Amount Per
| % Daily Value* | |
| Total Fat 0.9 g | 1% |
| Saturated fat 0.1 g | 0% |
| Cholesterol 0 mg | 0% |
| Sodium 38 mg | 1% |
| Potassium 491 mg | 14% |
| Total Carbohydrate 9 g | 3% |
| Protein 4.3 g | 8% |
| Vitamin C | 200% | Calcium | 15% |
| Iron | 8% | Vitamin D | 0% |
| Vitamin B6 | 15% | Cobalamin | 0% |
| Magnesium | 11% |
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