Vegetables

Broccoli Nutrition Facts

Broccoli is a low-calorie cruciferous vegetable that provides fiber, vitamin C, folate, potassium, and vitamin K. Its glucoraphanin can be converted into sulforaphane when plant cells are cut or chewed.

Calories31

Protein2.6 g

Carbs6.3 g

Fat0.3 g

ProteinCarbsFat

Nutrition for 100 g

Calories31 kcal

Protein2.6 g

Total Fat0.3 g

Carbohydrates6.3 g

Fiber2.4 g

Total Sugars1.4 g

Sodium36 mg

Nutrients

Full nutrient profile

Proximates

Water90 g

Nitrogen0.41 g

Protein2.57 g

Total lipid (fat)0.34 g

Total fat (NLEA)0.07 g

Ash0.83 g

Carbohydrates

Carbohydrate, by difference6.27 g

Carbohydrate, by summation3.8 g

Fiber, total dietary2.4 g

Fiber, soluble0 g

Fiber, insoluble2.4 g

Sugars, Total1.4 g

Sucrose0.01 g

Glucose0.58 g

Fructose0.82 g

Lactose0 g

Maltose0 g

Galactose0 g

Starch0 g

Sugars, Total1.7 g

Minerals

Calcium, Ca46 mg

Iron, Fe0.69 mg

Magnesium, Mg21 mg

Phosphorus, P67 mg

Potassium, K303 mg

Sodium, Na36 mg

Zinc, Zn0.42 mg

Copper, Cu0.059 mg

Manganese, Mn0.197 mg

Selenium, Se1.6 ug

Vitamins and other components

Vitamin C, total ascorbic acid91.3 mg

Thiamin0.077 mg

Riboflavin0.114 mg

Niacin0.639 mg

Pantothenic acid0.61 mg

Vitamin B-60.191 mg

Folate, total65 ug

Vitamin A, RAE8 ug

Carotene, beta93 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Lutein + zeaxanthin745 ug

Phytoene0 ug

Phytofluene0 ug

Vitamin E (alpha-tocopherol)0.15 mg

Tocopherol, beta0 mg

Tocopherol, gamma0.04 mg

Tocopherol, delta0 mg

Tocotrienol, alpha0.01 mg

Tocotrienol, beta0 mg

Tocotrienol, gamma0 mg

Tocotrienol, delta0 mg

Vitamin K (phylloquinone)102 ug

Vitamin K (Dihydrophylloquinone)0 ug

Vitamin D (D2 + D3), International Units0 iu

Folate, food63 ug

Betaine0.1 mg

Choline, total18.7 mg

Retinol0 ug

Vitamin B-120 ug

Folate, DFE63 ug

Vitamin A, IU623 iu

Vitamin B-12, added0 ug

Vitamin E, added0 mg

Folic acid0 ug

Vitamin D (D2 + D3)0 ug

Lipids

Fatty acids, total saturated0.039 g

SFA 8:00 g

SFA 10:00 g

SFA 12:00 g

SFA 14:00.001 g

SFA 15:00 g

SFA 16:00.029 g

SFA 17:00 g

SFA 18:00.006 g

SFA 20:00.002 g

SFA 22:00.002 g

Fatty acids, total monounsaturated0.011 g

MUFA 14:1 c0 g

MUFA 15:10 g

MUFA 16:1 c0 g

MUFA 17:10.001 g

MUFA 17:1 c0.001 g

MUFA 18:10.01 g

MUFA 18:1 c0.01 g

MUFA 20:10 g

MUFA 20:1 c0 g

Fatty acids, total polyunsaturated0.017 g

PUFA 18:20.017 g

PUFA 18:2 c0.017 g

PUFA 18:30.021 g

PUFA 18:3 c0 g

PUFA 18:3 n-6 c,c,c0 g

PUFA 20:2 c0 g

PUFA 20:2 n-6 c,c0 g

PUFA 20:30 g

PUFA 20:3 c0 g

PUFA 20:40 g

PUFA 20:4c0 g

Fatty acids, total trans0 g

SFA 4:00 g

SFA 6:00 g

PUFA 18:40 g

MUFA 22:10 g

MUFA 14:10 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

PUFA 22:6 n-3 (DHA)0 g

Cholesterol0 mg

Amino acids

Tryptophan0.033 g

Threonine0.088 g

Isoleucine0.079 g

Leucine0.129 g

Lysine0.135 g

Methionine0.038 g

Cystine0.028 g

Phenylalanine0.117 g

Tyrosine0.05 g

Valine0.125 g

Arginine0.191 g

Histidine0.059 g

Alanine0.104 g

Aspartic acid0.325 g

Glutamic acid0.542 g

Glycine0.089 g

Proline0.11 g

Serine0.121 g

Other bioactive components

Alcohol, ethyl0 g

Caffeine0 mg

Theobromine0 mg

Practical guidance

How to choose and store Broccoli

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

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