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Broccoli

VEGETABLE

These little trees pack one of the highest nutritional punches. High in vitamins, antioxidants and various bioactive compounds. When cooking broccoli research has shown different methods result in higher or lower nutritional availability.

Show me the broccoli!

Studies of interest

1 - 2 of 3
  1. Effects of different cooking methods on health-promoting compounds of broccoli
    J Zhejiang Univ Sci B. 2009 Aug; 10(8): 580–588.
  2. Sulforaphane, a Dietary Component of Broccoli/Broccoli Sprouts, Inhibits Breast Cancer Stem Cells
    Clincal Cancer Research. Volume 16, Issue 9, pp. 2580-2590

Global Production Map

NUTRIENT DATA

/100g
Water89.3 g
Energy34 kcal
1 %
Protein2.82 g
Fats0.37 g
Carbs6.64 g
Fiber2.6 g
Sugars1.7 g
Calcium47 mg
4 %
Iron0.73 mg
5 %
Magnesium21 mg
6 %
Phosphorus66 mg
5 %
Potassium316 mg
7 %
Sodium33 mg
2 %
Zinc0.41 mg
5 %
Copper0.049 mg
6 %
Manganese0.21 mg
13 %
Selenium2.5 µg
5 %
Vit C89.2 mg
137 %
Thiamin0.071 mg
7 %
Riboflavin0.117 mg
12 %
Niacin0.639 mg
5 %
Vit B60.175 mg
15 %
Folate63 µg
16 %
Vit B120 µg
Vit A31 µg
4 %
Vit E0.78 mg
5 %
Vit D0 µg
Vit K101.6 µg
135 %
Sat Fat0.114 g
Mono Fat0.031 g
Poly Fat0.112 g
Trans Fat0 g
Cholesterol0 mg
Caffeine0 mg