Kale and Oxalate

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

Difference between Kale and Oxalate

Kale vs. Oxalate

Kale or leaf cabbage are certain cultivars of cabbage (Brassica oleracea) grown for their edible leaves. Oxalate (IUPAC: ethanedioate) is the dianion with the formula, also written.

Similarities between Kale and Oxalate

Kale and Oxalate have 5 things in common (in Unionpedia): Broccoli, Carbohydrate, Collard greens, Iron, Vitamin C.

Broccoli

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

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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).

Carbohydrate and Kale · Carbohydrate and Oxalate · 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).

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Iron

Iron is a chemical element with symbol Fe (from ferrum) and atomic number 26.

Iron and Kale · Iron and Oxalate · 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.

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The list above answers the following questions

What Kale and Oxalate have in common
What are the similarities between Kale and Oxalate

Kale and Oxalate Comparison

Kale has 117 relations, while Oxalate has 122. As they have in common 5, the Jaccard index is 2.09% = 5 / (117 + 122).

References

This article shows the relationship between Kale and Oxalate. To access each article from which the information was extracted, please visit:

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