Vegetables

Nutrition Facts Kale (Frozen)

Kale (Frozen) nutrition facts

Kale (Frozen) is a frozen food whose composition and texture depend on its preparation state before freezing. It provides dietary fiber, calcium, magnesium, and vitamin C. Choose a firmly frozen package without tears or signs of repeated thawing. Keep at 0°F/-18°C and thaw perishable food in the refrigerator, not on the counter.

Calories36
Protein2.9g
Carbs5.3g
Fat1.2g
Protein Carbs Fat

Nutrition for 100 g

Calories 36 kcal
Protein 2.94 g
Total Fat 1.21 g
Carbohydrates 5.3 g
Fiber 2.3 g
Total Sugars 1.12 g
Sodium 16 mg

Nutrients

Full nutrient profile

Proximates
Water 89.8 g
Energy (Atwater General Factors) 44 kcal
Energy (Atwater Specific Factors) 36 kcal
Energy 36 kcal
Energy 151 kj
Nitrogen 0.47 g
Protein 2.94 g
Total lipid (fat) 1.21 g
Ash 0.73 g
Carbohydrates
Carbohydrate, by difference 5.3 g
Sugars, Total 1.12 g
Sucrose 0.16 g
Glucose 0.54 g
Fructose 0.42 g
Lactose 0 g
Maltose 0 g
Galactose 0 g
Sugars, Total 1.21 g
Fiber, total dietary 2.3 g
Lipids
Cholesterol 0 mg
SFA 4:0 0 g
SFA 6:0 0 g
SFA 10:0 0 g
SFA 16:0 0.14 g
SFA 18:0 0.006 g
MUFA 18:1 0.09 g
PUFA 18:2 0.26 g
PUFA 18:3 0.34 g
PUFA 20:4 0.003 g
PUFA 18:4 0 g
MUFA 20:1 0 g
MUFA 22:1 0 g
Fatty acids, total monounsaturated 0.09 g
Fatty acids, total polyunsaturated 0.6 g
Fatty acids, total trans 0 g
Fatty acids, total saturated 0.16 g
SFA 8:0 0 g
SFA 12:0 0.006 g
SFA 14:0 0.006 g
PUFA 22:6 n-3 (DHA) 0 g
MUFA 16:1 0 g
PUFA 20:5 n-3 (EPA) 0 g
PUFA 22:5 n-3 (DPA) 0 g
Amino acids
Tryptophan 0.04 g
Isoleucine 0.18 g
Leucine 0.21 g
Lysine 0.18 g
Cystine 0.04 g
Valine 0.16 g
Arginine 0.16 g
Histidine 0.17 g
Aspartic acid 0.26 g
Serine 0.12 g
Threonine 0.13 g
Methionine 0.03 g
Phenylalanine 0.15 g
Tyrosine 0.1 g
Alanine 0.15 g
Glutamic acid 0.33 g
Glycine 0.14 g
Proline 0.17 g
Minerals
Calcium, Ca 150 mg
Iron, Fe 0.84 mg
Magnesium, Mg 25 mg
Phosphorus, P 42 mg
Potassium, K 144 mg
Sodium, Na 16 mg
Zinc, Zn 0.27 mg
Copper, Cu 0.07 mg
Manganese, Mn 0.54 mg
Selenium, Se 1 ug
Vitamins and other components
Vitamin C, total ascorbic acid 17.8 mg
Thiamin 0.06 mg
Riboflavin 0.14 mg
Niacin 0.46 mg
Pantothenic acid 0.17 mg
Vitamin B-6 0.06 mg
Folate, total 65 ug
Vitamin A, RAE 146 ug
Carotene, beta 1730 ug
Carotene, alpha 10 ug
Cryptoxanthin, beta 26 ug
Lycopene 0 ug
Lutein + zeaxanthin 4980 ug
Vitamin E (alpha-tocopherol) 1.61 mg
Tocopherol, beta 0 mg
Tocopherol, gamma 0.12 mg
Tocopherol, delta 0 mg
Tocotrienol, alpha 0 mg
Tocotrienol, beta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin K (phylloquinone) 418 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (Menaquinone-4) 0 ug
Folic acid 0 ug
Choline, total 0.5 mg
Betaine 0.3 mg
Vitamin D (D2 + D3), International Units 0 iu
Retinol 0 ug
Vitamin B-12 0 ug
Vitamin E, added 0 mg
Vitamin B-12, added 0 ug
Folate, DFE 65 ug
Vitamin A, IU 2915 iu
Folate, food 65 ug
Vitamin D (D2 + D3) 0 ug
Other nutrients
Alcohol, ethyl 0 g
Caffeine 0 mg
Theobromine 0 mg

Interesting fact

Freezing preserves safety longer than peak quality

Food held continuously at 0°F/-18°C stays safe for a long time, but texture and flavor can decline through dehydration and freezer burn. Thawing in the refrigerator keeps the surface out of the bacterial growth range longer than counter thawing.

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.