Broccoli is a nutritious vegetable that is part of the cruciferous family. It is a good source of fiber, vitamins C and K, folate, and potassium. It also contains small amounts of other important nutrients like calcium, iron, and vitamin A.
Broccoli is versatile and can be eaten raw or cooked in various ways, such as steaming, roasting, or stir-frying. It can be used as a side dish or as an ingredient in soups, stews, salads, and many other dishes.
Regular consumption of broccoli has been linked to various health benefits, including improved digestion, reduced inflammation, and a lower risk of chronic diseases such as heart disease and certain types of cancer.
Energy 175 kJ
Proteins 3.8 g
Carbohydrates 5.8 g
Sugars 2.2 g
Fats 0.2 g
Cholesterol -
Saturated Fatty Acids -
Trans Fatty Acids -
Monounsaturated Fatty Acids -
Polyunsaturated Fatty Acids -
Fiber 3 g
Salt 0.02 g
Water 87 g
Calcium 104 mg
PHE (Fenylalanin) 167 mg
Vitamins Folic Acid Vitamine A Vitamine B1 Vitamine B2 Vitamine B3 Vitamine B5 Vitamine B6 Vitamine B7 Vitamine C Vitamine E Vitamine K
Minerals Chrome Potassium Fluorine Phosphorus Magnesium Iodine Cobalt Manganese Copper Sodium Calcium Iron Zinc