Brassica juncea and Kale

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Brassica juncea and Kale

Brassica juncea vs. Kale

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves.

Brassica oleracea

Brassica oleracea is a plant species that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, and gai lan.

Brassica juncea and Brassica oleracea · Brassica oleracea and Kale · See more »

Broccoli

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable.

Brassica juncea and Broccoli · Broccoli and Kale · See more »

Calcium

Calcium is a chemical element with symbol Ca and atomic number 20.

Brassica juncea and Calcium · Calcium and Kale · See more »

Calorie

A calorie is a unit of energy.

Brassica juncea and Calorie · Calorie and Kale · See more »

Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

Brassica juncea and Carbohydrate · Carbohydrate and Kale · See more »

Collard greens

Collard greens (collards) describes certain loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group).

Brassica juncea and Collard greens · Collard greens and Kale · See more »

Cruciferous vegetables

Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, garden cress, bok choy, broccoli, Brussels sprouts and similar green leaf vegetables.

Brassica juncea and Cruciferous vegetables · Cruciferous vegetables and Kale · See more »

Fat

Fat is one of the three main macronutrients, along with carbohydrate and protein.

Brassica juncea and Fat · Fat and Kale · See more »

Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

Brassica juncea and Protein · Kale and Protein · See more »

Reference Daily Intake

The Reference Daily Intake (RDI) is the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy individuals in every demographic in the United States.

Brassica juncea and Reference Daily Intake · Kale and Reference Daily Intake · See more »

Stir frying

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.

Brassica juncea and Stir frying · Kale and Stir frying · See more »

Vitamin A

Vitamin A is a group of unsaturated nutritional organic compounds that includes retinol, retinal, retinoic acid, and several provitamin A carotenoids (most notably beta-carotene).

Brassica juncea and Vitamin A · Kale and Vitamin A · See more »

Vitamin C

Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.

Brassica juncea and Vitamin C · Kale and Vitamin C · See more »

Vitamin E

Vitamin E is a group of eight compounds that include four tocopherols and four tocotrienols.

Brassica juncea and Vitamin E · Kale and Vitamin E · See more »

Vitamin K

Vitamin K is a group of structurally similar, fat-soluble vitamins that the human body requires for complete synthesis of certain proteins that are prerequisites for blood coagulation (K from Koagulation, Danish for "coagulation") and which the body also needs for controlling binding of calcium in bones and other tissues.

Brassica juncea and Vitamin K · Kale and Vitamin K · See more »