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Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest.[8] Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales.

Typical Values 100g contains A serving contains
Energy 166kJ / 40kcal 132kJ / 32kcal
Fat 1.6g 1.3g
Saturates 0.2g 0.2g
Carbohydrate 1.4g 1.1g
Sugars 1.3g 1.0g
Fibre 3.1g 2.5g
Protein 3.4g 2.7g
Salt 0.11g 0.09g
Vitamin A 524µg 419µg
Vitamin C 110mg 88mg
Folic Acid 120µg 96µg
* Reference intake of an average adult (8400 kJ / 2000 kcal) -
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