| back to USDA Nutrition Index |
 |
Kale, scotch, cooked, boiled, drained, with salt |
|
|
Kale, scotch, cooked, boiled, drained, with salt (USDA#11792) |
| Serving Size 1 cup, chopped |
|
|
|
| Water 91g |
|
| Calories 28 |
|
| Energy 118kj |
|
| Protein 1g |
|
| Total Fat 0g |
|
| Ash 0g |
|
| Total Carbohydrates 5g |
|
| Calcium, Ca 132mg |
|
| Iron, Fe 1mg |
|
| Magnesium, Mg 57mg |
|
| Phosphorus, P 38mg |
|
| Potassium 274mg |
|
| Sodium 281mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 0mg |
|
| Manganese, Mn 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 52mg |
|
| Thiamin 4mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Pantothenic acid 4mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 13mcg |
|
| Folic acid 0mcg |
|
| Folate, food 13mcg |
|
| Folate, DFE 13mcg_DFE |
|
| Vitamin B-12 0mcg |
|
| Vitamin A, IU 1994IU |
|
| Vitamin A, RAE 100mcg_RAE |
|
| Retinol 0mcg |
|
| Fatty acids, total saturated 5g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 4g |
|
| 18:0 0g |
|
| Fatty acids, total monounsaturated 2g |
|
| 16:1 undifferentiated 0g |
|
| 18:1 undifferentiated 2g |
|
| Fatty acids, total polyunsaturated 0g |
|
| 18:2 undifferentiated 8g |
|
| 18:3 undifferentiated 0g |
|
| 20:4 undifferentiated 0g |
|
| Cholesterol 0mg |
|
| Tryptophan 0g |
|
| Threonine 8g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 1g |
|
| Cystine 2g |
|
| Phenylalanine 9g |
|
| Tyrosine 6g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 4g |
|
| Alanine 9g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 9g |
|
| Proline 0g |
|
| Serine 8g |
|
|
|
|
|
|
|
|
Kale, scotch, cooked, boiled, drained, with salt usda nutrition - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| My original recipe! This brisket takes 4 to 5 hours to cook. Meat must shred apart.
Use shredded brisket for meal with mashed potatoes and gravy, tacos, nachos, taco salad, BBQ sandwiches (just add BBQ sauce to meat) and Brisket Veggie Soup....see recipe. I am known for my Cooking Bag Brisket! |
|
|
 |
|
|
|
| Easy to make and loaded with robust flavor. If available, red potatoes add a colorful touch, but any potatoes will work. Since the sausage may be quite salty, don't add additional salt until cooking is completed. |
|
|
 |
|
|
|
| An easy recipe that creates a peanut butter flavored bar with a smooth and crunchy texture. |
|
|
 |
|
|
|
| Although this old-fashioned dinner takes hours to cook, the preparation time is minimal. It works very well to prepare the meat a day or two ahead of time, adding the vegetables just before serving. This is a great way to use economical cuts of meat. Don't be misled by the name, though - the meat should never actually be boiled, just simmered. |
|
|
|
|
|
|
|
| Delicious blend of flavors that makes a great sandwich along with au jus to dip into. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Baked Bananas | Baked Plantains | Fried Bananas | Deep-Fried PlantainsDried Bananas | Reconstituting Dried Bananas
Bananas are most often eaten raw on their own, except ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
|
|
|
|
|
|
|
| A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country. Hearty in substance, Scotch ... |
|
|
|
|
|
|
|
| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
|
|
|
|
|
|
|
| A type of product that controls or protects liquids from boiling over while cooking, often referred to as a "pot watcher" that is used to keep the liquid contained to a rolling ... |
|
|
|
|
|
|
|
| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Are you making asparagus soup or even pickled asparagus? Let RecipeTips.com show you handy tips for cooking asparagus using the boiling method, ensuring that your favorite asparagus recipes incorporating boiled asparagus are a success. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook Hard-Boiled Eggs,' is an easy-to-follow guide for making hard boiled eggs. |
|
|
|
|
|
|
|
| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
|
|
|
|
|
|
|
| RecipeTips.com's video tip on how to prevent boil overs. For more cooking tips and advice visit RecipeTips.com. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
