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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