Brassica carinata
© Robert v. Bittersdorff

Brassica carinata

Common name:
Kale, Ethiopian Kanzera

Local name:
 

Country:
Kenya

Food Group(s):
Leafy vegetable

Part of plant/stage of process:
leaves, raw

Member of the cabbage family, this plant is characterized by good levels of beta-carotene, calcium, iron and vitamin E, and is a rich source of folic acid and vitamin C. Leaves and tender stems are eaten in salads, boiled or pickled.

Nutrition Data

Energy (Kcal) KJ(27) 113
Water (g)90.40000000000001
Protein (g)3.3
Fat (g)0.6
Available carbohydrates (g)0.2
Dietary Fiber (g)4
Ash (g)1.6
Ca (mg)117
Fe (mg)5.7
Mg (mg)54
P (mg)51
K (mg)639
Na (mg)7
Zn (mg)0.7
Vit A-RAE (mcg)118
ß-carotene (mcg)1418
VitC (mg)134
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References

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