Kale – Brassica oleracea (Acephala Group) Facts

Kale is an annual plant which is found growing in cool environment but likes sunny locations. It is a cruciferous vegetable native to eastern Mediterranean or Asia Minor, but due to its dense nutritional value as well as delightful taste it is grown throughout the world.

Name Kale
Scientific Name Brassica oleracea (Acephala Group)
Native Eastern Mediterranean or Asia Minor
Common/English Name Borecole, non-heading cabbage,  broccoli
Plant Growth Habit Annual plant
Growing Climate Cool season vegetable that prefers a sunny location
Soil Rich, well-drained soil rich in organic matter.
Plant Size Six or seven feet;
Stem Erect stem that can grow close to the ground
Leaf Shape & Size Large, curly or plain leaves arranged in the form of rosette.
Leaf Color Light or dark green, violet-green or violet-brown
Leaf Flavor Sweet and succulent
Leaf Taste Warm temperature leads to bitter taste

Cold weather in tasteful natty-flavored leaves.

Flower Yellow flowers arranged in the clusters on top of the flowering stem.
Fruit Fruit of kale is seedpod filled with numerous seed.
Seed Seeds resemble those of cabbage  and are small and black colored
Varieties/Types Dinosaur, Lacinato, Nero Di Toscana, Dwarf Blue Scotch, Redbor, Red Russian, White Russian, Wild Garden Blend, Winterbor, Winter Red, Curly Kale, Ornamental Kale
Major Nutrition Vitamin K (phylloquinone) 1062.1 µg 885.08%
Vitamin A, RAE 885 µg 126.43%
Vitamin C (Ascorbic acid) 53.3 mg 59.22%
Manganese, Mn 0.541 mg 23.52%
Copper, Cu 0.203 mg 22.56%
Iron, Fe 1.17 mg 14.63%
Vitamin B6 (Pyridoxine) 0.179 mg 13.77%
Calcium, Ca 94 mg 9.40%
Isoleucine 0.148 g 8.85%
Vitamin E (alpha-tocopherol) 1.1 mg 7.33%
Health Benefits
  • Loaded with Antioxidant
  • Help to Lose Weight
  • Protect the Eyes
  • Help prevent cancer
  • Reduce the Risk of Heart Disease
  • Prevent gout and kidney stones
  • Good for skin
  • Prevents inflammation and builds healthy bones
Calories in 1cup (100gm) 36 Kcal


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