you can view and download documentation, see detailed product information, request for samples, sell your own products, and chat with our experts.
$0.00/Gm
Botanical Name: Brassica oleracea var. sabellica
Plant Part Used: Leaves
Processing Method: Drying, Grinding
Belonging to the family of Cruciferae, Kale is also called leaf cabbage. It is a leafy, cruciferous vegetable, offering a range of health benefits. It is found in green and purple colour leaves. It is rich in beta-carotene, Vitamin K, Vitamin C, Vitamin B6, Manganese, Calcium, Copper, Potassium, and Magnesium. It is rich in antioxidants like quercetin and kaempferol, zeaxanthin, and lutein. It is widely used in food industries and can be eaten raw or roasted. It is very good for the heart and has many health benefits.
Main Producing Countries |
|
Product Use |
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100 g
Amount/serving | % Daily Value* | |
Total Fat 5.62g | 7.69% | |
---|---|---|
Saturated Fat 0.56g | 0.00% | |
Trans Fat 0g | % | |
Cholesterol 0mg | 0.00% | |
Sodium 229mg | 9.54% | |
Total Carbohydrate 55g | 18.33% | |
Dietary Fiber 22.5g | 80.33% | |
Total Sugars 14.37g | % | |
Includes 0g Added Sugars | 0.00% | |
Protein 26.87g | 52.00% |
Vitamin D 0mcg | 0.00% | |
---|---|---|
Calcium 889mg | 68.38% | |
Iron 8.5mg | 44.44% | |
Potassium 2897mg | 61.64% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
you can view and download documentation, see detailed product information, request for samples, sell your own products, and chat with our experts.
Items | Specification | Test Methods |
---|---|---|
Physical Analysis | ||
Description | Powder | Organoleptic |
Color | Green | Organoleptic |
Odor | Characteristic | Organoleptic |
Taste | Characteristic | Organoleptic |
Mesh size | 100% passes 80 mesh | USP<786> |
Loss on drying | NMT 10.0% w/w | USP<731> |
Total ash | NMT 10.0% w/w | USP<561> |
Total Heavy Metals | NMT 10 ppm | USP<231> |
Lead | NMT 0.5 ppm | USP<232> |
Arsenic | NMT 1 ppm | USP<232> |
Mercury | NMT 0.5 ppm | USP<232> |
Cadmium | NMT 0.5 ppm | USP<232> |
Chrome | NMT 2ppm | USP<232> |
Microbiology Test | ||
Total Plate Count | NMT 100,000 cfu/g | USP<61> |
Yeast & Mold | NMT 1000 cfu/g | USP<61> |
E. Coli | Absent | USP<62> |
Salmonella | Absent | USP<62> |
Kale
SynonymsCoarse curly-leafed cabbage, wild cabbage, Borecole, Galega kale.
Biological SourceBrassica oleracea
Brassicaceae/ Cruciferae
Parts UsedLeaves
Major componentsβ-carotene (6.40 mg/100 g f.m.), vitamin C (62.27 mg/100 g f.m.), alimentary fiber (8.39 g/100 g f.m.) and ash (2.11 g/100 g f.m.), nitrites (III) and (V) were 3.36 mg NaNO(2)/kg f.m. and 1206.4 mg NaNO(3)/kg f.m. [1].
Other constituentsPolyphenolic compounds 574.9 mg of chlorogenic acid/100 g f.m. [1].
Health categoriesAntioxidative, neuroprotective
Description
Kale is a cruciferous vegetable, characterized by leaves along the stem, have gained a great popularity as a ´superfood´ [2].