Kale puree

Kale is a leafy green vegetable, a cultivar of Brassica oleracea. Kale puree is made by processing fresh kale leaves into a smooth paste, often by blending or pureeing them with a small amount of water or other liquid.

Kale puree is used to add a nutritional boost and a subtle vegetable flavour to food products. It is often found in beverages like fruit and vegetable juices, smoothies, and unsweetened drinks, where it can contribute to the 'green' colour and provide vitamins and minerals.

Kale puree is a food ingredient, not a food additive, and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of vitamins (such as K, A, and C) and minerals (like manganese and calcium), as well as dietary fibre. While generally considered healthy, consuming very large quantities of kale, particularly raw, could potentially interfere with thyroid function due to its goitrogen content, though this is unlikely at typical dietary intakes from processed foods. Evidence for specific health benefits is often based on whole kale consumption rather than puree.