Vegetable
Half Head
Kale half head is a prepared form of the head, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. 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 0.27 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.93 g
- Dietary Fibre 2.63 g
- Total Sugars 2.96 g
- Complex / starch 1.93 g
- Protein 1.61 g
- Water 90.1 g
- Energy 28.4 kcal
- Water 90.1 g
- Carbohydrates 6.93 g
- Protein 1.61 g
- Fat 0.27 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Omega-3 0.02 g
- Vitamins 601 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.67 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 161 µg
- Vitamin C 2 mg
- Vitamin E 1.58 mg
- Vitamin K 419 µg
- Minerals 323 mg
- Major Minerals 322 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: 0.67 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 161.3 · vitamin-e: 1.58 · vitamin-k: 418.6 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Cooks bought prepped forms of kale for speed while markets still sold whole produce, including named half head portions.
Market gardeners and growers selected kale for flavour, yield and keeping quality, including named half head portions.
Cooks bought prepped forms of kale for speed while markets still sold whole produce, including named half head portions.