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Kale is the common name used for a variety of a green leafed Brassica (cabbage family). It is an extremely hardy vegetable. Most kales have thick stems and robust leaves that do not form ahead. Many have curly leaves, which are the variety most commonly eaten. The attractive curly leaves are cooked in the same way as cabbage.

Health Benefits
  • Naturally low in calories
  • Naturally high in fibre
  • A high protein food as 41% of its calories come from protein
  • A source of calcium (130mg)
  • A source of vitamin A
  • A source of vitamin B6
  • High in folate
  • Your Reference Intake for vitamin C


Nutritional Information
    Per 100g (raw)  
Calories   33kcal  
Protein   3.4g  
Carbohydrate   1.4g  
Fat   1.6g  
Fibre   3.1g (NSP)  

Learn more about seasonal produce

Find out what time of year is best to purchase seasonal vegetables, fruit and herbs.