Kale
"A leafy vegetable"
Kale is a leafy vegetable in the Brassica oleracea species, which also includes cultivated groups such as cabbage, broccoli, cauliflower, collards and kohlrabi.
Also known as
(No data)
Botanical name
Brassica oleracea
Product Details
PLU Code
4627
4-digit conventional code
Category
Vegetables
Kale › All Sizes
Origin
Atlantic coasts of Great Britain, France, Spain
Temperature
0°C (32°F)
Shelf Life
up to 3 weeks
Status
Approved
About Kale
PLU information is not available
Nutrition Information
Kale, raw; USDA SR Legacy, FDC 168421, published 4/1/2019. Per 100 g edible portion, approximately: Energy: 35 kcal; Protein: 2.92 g; Fat: 1.49 g; Total carbohydrate (by difference): 4.42 g; Dietary fiber: 4.1 g; Vitamin C: 93.4 mg; Folate: 62 µg; Total sugars: 0.99 g. Generic reference for the stated edible food and processing form, not a cultivar-specific or item-specific measurement. Composition of an individual shipment has not been measured.
Storage & Handling
Commercial storage guidance for kale (stored under the general greens conditions). Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
0°C (32°F)
Humidity
95-98%
Shelf Life
up to 3 weeks
Storage Notes: Kale keeps longer than most cooking greens but still needs cold, humid storage away from ethylene. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 353-355.
Applies to: kale (stored under the general greens conditions).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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