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Raw kale is composed of 84% water, 9% carbohydrates, 4% protein, and 1% fat (table). In a 100 g (31⁄2 oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of food energy and a large amount of vitamin K at 3.7 times the Daily Value (DV). It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and ...
Kale is one of the most popular leafy greens around. ... These types of kale vary in texture. Some leaves, like those on common green curly and Red Russian varieties, are ruffled, with many nooks ...
Brassica oleracea is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. Its uncultivated form, wild cabbage, native to coastal southern and western Europe, is a hardy plant with high ...
Crambe maritima, common name sea kale, [1] seakale or crambe, [1] is a species of halophytic (salt-tolerant) flowering plant in the genus Crambe of the family Brassicaceae. It grows wild along the coasts of mainland Europe and the British Isles. The plant is related to the cabbage and was first cultivated as a vegetable in Britain around the ...
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Lacinato kale is a variety of kale from the Acephala group of cultivars Brassica oleracea grown for its edible leaves. Lacinato ( UK : / ˌ l æ s ɪ ˈ n ɑː t oʊ , ˌ l æ ( t ) ʃ ɪ -/ , [ 1 ] US : / ˌ l ɑː s ɪ -/ [ 2 ] ) or, in Italian and often in English, cavolo nero ( / ˌ k æ v ə l oʊ ˈ n ɛər oʊ , ˌ k ɑː v -/ , [ 3 ...
Collard (plant) Many; see text. Young collard plants. Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Part of the Acephala (kale) cultivar group, it is also classified as the variety B. oleracea var. viridis. The plants are grown as a food crop for ...