Cole leaves, dried, boiled in unsalted water
Last updated 4 Nov 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Ask Patient
- Audio Version
- Add to preferred sources on Google
Cole leaves are leafy vegetables from the cabbage family. The figures here describe dried leaves boiled in unsalted water. They provide small amounts of protein and carbohydrate, along with minerals including calcium and iron. Per 100g, they contain 78 kJ of energy, 1.7g of protein, 67mg of calcium and 2.4mg of iron.
Calcium contributes to the maintenance of bones and teeth, while iron is needed to make haemoglobin, which carries oxygen in the blood. Iron from plant foods is generally less readily absorbed than iron from meat. Although these leaves were boiled without added salt, they still contain naturally occurring sodium. Full nutritional figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 19 kcal |
Energy | 78 kJ |
Fat | 0.8g |
of which saturates | 0.1g |
Carbohydrate | 1.2g |
of which sugars | 0.9g |
1.7g | |
Salt | 0.21g |
Water | 93g |
Cholesterol | 0mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
13µg | |
0µg | |
Trace | |
0.01mg | |
0.05mg | |
0.4mg | |
0µg | |
4µg | |
67mg | |
2.4mg | |
17mg | |
35mg | |
170mg | |
Sodium | 85mg |
0.3mg | |
0.1mg |
About these figures
Values are per 100g of the food as described (10 samples; boiled 2 hours). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.