O Organics Organic Chopped Kale - 10 Oz
Nutrition Facts

Serving Size: 1.25cup
Servings Per Container: about 3.5
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving 0
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving 0g 0%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 0mg 0%
Sodium Amount Per serving 15mg 1%
Potassium Amount Per serving 280mg 6%
Total Carbohydrate Amount Per serving 4g 1%
Dietary Fiber Amount Per serving 2g 6%
Sugars Amount Per serving 1g
Protein Amount Per serving 2g
Vitamin A 6%
Vitamin C 30%
Calcium 8%
Iron 6%
Organic Chopped Kale.
Kale, Organic, Chopped

USDA Organic. Certified Organic by Quality Assurance International. Per 1/4 Cup: 25 calories; 0 g sat fat (0% DV); 15 mg sodium (1% DV); 0 g total sugars. Non GMO Project verified. nongmoproject.org. Organic from the Source: Doesn't it feel good to know where your food comes from? At O Organics, we carefully select ingredients which meet organic farming standards and share our commitment to organic agriculture. That's our promise. Quality & satisfaction 100% guaranteed or your money back. SmartLabel: Scan for more food information. Product of Ecuador. Pack in Canada.


Product Attributes
Directions Cooking Directions: For food safety, follow these cooking instructions. Cook thoroughly to an internal temperature of 165 degrees F as measured by a food thermometer. Since cooking appliances vary, these instructions are guidelines only. Stove Top: For every cup of chopped kale, bring 1/4 cup water to a boil. Add chopped kale, bring to a boil, cover and simmer until tender, 4 to 5 minutes. Microwave: In a microwave-safe bowl, add 2 tablespoons water to package of chopped kale. Microwave covered, on high 4 to 6 minutes, stirring once. Keep frozen until ready to use. Do not refreeze. Keep frozen until ready to use. Do not refreeze. Promptly refrigerate leftovers. Cook thoroughly.
About the Producer Lucerne

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