Kale is available all year round and is popular in salad bag mixes.
Store in the refrigerator. Handle all fresh produce with care and wash before eating.
Kale used to be one of the most common leafy vegetables in Europe until the Middle Ages when the cabbage rose to popularity. In the past kale has been important in colder climates due to its frost resistance. Kailyard was a term coined for purpose-built yards for growing kale in Scotland. The term ‘kailyard’ was later used to describe a type of fiction writing that was popular in the late 19th century, usually focused around rural domestic life. Kale has become very fashionable in recent times, before which it was grown mainly for livestock.
Serving size: Green kale raw, 75g
|Avg Quantity per serving||Avg Quantity per 100g|
|Fat, total (g)||0.8||1.1|
|- saturated (g)||0.2||0.2|
|- sugars (g)||2.8||3.7|
|Dietary Fibre (g)||5.3||7.1|
|Vitamin A (ug)||143||191|
|Vitamin B6 (mg)||0.3||0.4|
|Vitamin C (mg)||63||84|
|Vitamin K (ug)||17||23|
Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research