Vegetable
Floret
Floret of Kale is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of kale: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 20.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.82 g
- Dietary Fibre 2.52 g
- Total Sugars 2.82 g
- Complex / starch 2.02 g
- Protein 2.03 g
- Water 86 g
- Energy 35.1 kcal
- Water 86 g
- Carbohydrates 6.82 g
- Protein 2.03 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 594 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.66 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 160 µg
- Vitamin C 2 mg
- Vitamin E 1.57 mg
- Vitamin K 414 µg
- Minerals 390 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.66 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 159.5 · vitamin-e: 1.57 · vitamin-k: 413.5 ·
Minerals
Floret of Kale: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected kale for flavour, yield and keeping quality, including named floret portions.
Market gardeners and growers selected kale for flavour, yield and keeping quality, including named floret portions.
Market gardeners and growers selected kale for flavour, yield and keeping quality, including named floret portions.