DTU DTU Food

Search for food

Search by name, synonym, group or ID (e.g. #10)
Food ID: 888
Grønkål, frossent Danish
Name
Kale, frozen
Taxonomic name
Brassica oleracea (L.) convar. acephala
Factors etc. Value No. Samples Source
Waste 0
Protein Conversion Factor (NCF) 6.25
Fatty acid conversion factor (FCF) 0.800 T 23
Macro nutrients etc. Cont. /100g Unit Median Variation No. Samples Source
Energy, kJ 120 kJ 1003
Energy, kcal 29 kcal 1003
total N 0.336 g 0.256 - 0.384 4 1825
Protein, total 2.1 g 1.6 - 2.4 4 1825
Protein labeling 2.1 g 1.6 - 2.4 4 1825
Carbohydrate by difference 5.5 g 1003
Carbohydrates, available 2.1 g 1003
Carbohydrate, declaration 2.1 g 1003
Added sugar 0.0 g 1655
Dietary fiber 3.4 g 2.9 - 3.8 4 1825
Fat, total 0.6 g 0.6 - 0.6 2 1825
Alcohol 0.0 g 1655
Ash 0.7 g 0.5 - 0.9 4 1825
Dry matter 8.9 g 6.5 - 12.5 13 1808, 1825, 1879
Water 91.1 g 87.5 - 93.5 13 1808, 1825, 1879
Vitamins Cont. /100g Unit Median Variation No. Samples Source
Vitamin A 324 RE 1003
Retinol 0 µg 1655
beta-carotene 3890 µg 3610 2640 - 5680 4 1808
Vitamin D 0 µg 1003
D3 cholecalciferol 0 µg 1655
Vitamin E 2.40 α-TE
alpha-tocopherol 2.40 mg 1.74 - 3.04 6 1056
alpha-tokotrienol 0 mg 1056
Vitamin K1 250 µg 1001
Vitamin B1 0.0560 mg 8 1938
Vitamin B2, Riboflavin 0.112 mg 10 1938
Niacin 0.737 NE 1003
niacin 0.300 mg 1027
Vitamin B6 0.190 mg 1347
Pantothenic 0.380 mg 1352
Biotin 36.0 µg T 23
Folate 270 µg 6 1803
Folate, free 44.0 µg T 23
B12 0 µg 1352
C Vitamin 21.0 mg 1003
L-ascorbic acid 21.0 mg 6.36 - 42 5 1836
Minerals and inorganic Cont. /100g Unit Median Variation No. Samples Source
Sodium, Na 15.0 mg 3 1938
Potassium, K 333 mg 3 1938
Calcium, Ca 150 mg 110 - 209 4 1030
Magnesium, Mg 31.0 mg 1347
Phosphorus, P 29.0 mg 3 1938
Iron, Fe 2.00 mg 0.94 - 3.8 7 1043
Copper, Cu 0.0910 mg 0.057 - 0.142 12 T 23
Zinc, Zn 0.620 mg 0.38 - 0.9 12 T 23
Iodine In 1.30 µg 1.1 - 1.6 3 1055
Nickel, Ni 16.0 µg 0 - 67.4 92 1658
Carbohydrates Cont. /100g Unit Median Variation No. Samples Source
Fructose 0.280 g 0.2 0.2 - 0.5 5 1879
Glucose 0.340 g 0.3 0.2 - 0.6 5 1879
Monosaccharides, total 0.620 g 1003
Maltose 0 g 0 1 T 23
Sucrose 0.140 g 0.1 0 - 0.4 5 1879
Disaccharides total 0.140 g 1003
Raffinose 0.0200 g 0 0 - 0.1 5 1879
Other sugars 0 g 0 5 1879
Sugars, total 0.760 g 1003
Saturated fatty acids g/100g % Source
C16: 0 0.077 16 T 23
Monounsaturated fatty acids g/100g % Source
C16: 1 n-7 0.017 3.54 T 23
Polyunsaturated fatty acids g/100g % Source
C18: 2 n-6 0.103 21.3 T 23
C18: 3 n-3 0.283 58.9 T 23
C20: 4, n-6 0.000 0 T 23
Fatty acids sums g/100g % Source
Sum saturated 0.077 16 1003
Sum monounsaturated 0.017 3.54 1003
Sum polyunsaturated 0.386 80.3 1003
Fatty acids, total 0.480 100 1003
Sum n-3 fatty acids 0.283 58.9 1003
Sum n-6 fatty acids 0.103 21.3 1003
Sterols Cont. /100g Unit Median Variation No. Samples Source
Cholesterol 0 mg 1655
Amino acids mg/100g mg/g Nitrogen Source
Isoleucine 71 210 1059
Leucine 121 360 1059
Lysine 118 350 1059
Methionine 25 75 1059
Cystine 16 49 1059
Phenylalanine 84 250 1059
Tyrosine 57 170 1059
Threonine 74 220 1059
Tryptophan 26 78 1059
Valin 108 320 1059
Arginine 101 300 1059
Histidine 40 120 1059
Alanine 71 210 1059
Aspartic acid 195 580 1059
Glutamic acid 262 780 1059
Glycine 84 250 1059
Proline 181 540 1059
Serin 97 290 1059

© 2021 - National Food Institute, Technical University of Denmark, Division for Risk Assessment and Nutrition, Building 201, 2800 Kgs. Lyngby