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Nutrition - Facts for Broccoli, cooked, boiled, drained, without salt
Nutrition
Facts
Nutrition facts for a little less than ¼ pound (100 grams) of Broccoli, cooked, boiled, drained, without salt.
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Broccoli, cooked, boiled, drained, without salt

Calories 35 Calories from Fat 4
(10%)
 [1]
% Total Quantity
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat g %
Cholesterol 0mg 0%
Sodium 41mg 0.04%
Potassium 293mg 0.29%
Total Carbohydrate 7g 7%
Protein 2g 2%


NutrientQuantityUnits
Alanine 0.11 g
Alcohol, ethyl 0.00 g
Arginine 0.20 g
Ash 0.77 g
Aspartic acid 0.33 g
Betaine 0.10 mg
Caffeine 0.00 mg
Calcium, Ca 40.00 mg
Carbohydrate, by difference 7.18 g
Carotene, alpha 0.00 mcg
Carotene, beta 929.00 mcg
Cholesterol 0.00 mg
Choline, total 40.10 mg
Copper, Cu 0.06 mg
Cryptoxanthin, beta 0.00 mcg
Cystine 0.03 g
Dihydrophylloquinone 0.00 mcg
Energy 35.00 kcal
Energy 146.00 kJ
Fatty acids, total monounsaturated 0.04 g
Fatty acids, total polyunsaturated 0.17 g
Fatty acids, total saturated 0.08 g
Fiber, total dietary 3.30 g
Fluoride, F 4.00 mcg
Folate, DFE 108.00 mcg_DFE
Folate, food 108.00 mcg
Folate, total 108.00 mcg
Folic acid 0.00 mcg
Fructose 0.74 g
Galactose 0.00 g
Glucose (dextrose) 0.49 g
Glutamic acid 0.55 g
Glycine 0.10 g
Histidine 0.06 g
Iron, Fe 0.67 mg
Isoleucine 0.09 g
Kaempferol 1.38 mg
Lactose 0.00 g
Leucine 0.15 g
Lutein + zeaxanthin 1080.00 mcg
Lycopene 0.00 mcg
Lysine 0.15 g
Magnesium, Mg 21.00 mg
Maltose 0.00 g
Manganese, Mn 0.19 mg
Methionine 0.04 g
Niacin 0.55 mg
Pantothenic acid 0.62 mg
Phenylalanine 0.12 g
Phosphorus, P 67.00 mg
Potassium, K 293.00 mg
Proline 0.11 g
Protein 2.38 g
Quercetin 1.06 mg
Retinol 0.00 mcg
Riboflavin 0.12 mg
Selenium, Se 1.60 mcg
Serine 0.13 g
Sodium, Na 41.00 mg
Starch 0.00 g
Sucrose 0.08 g
Sugars, total 1.39 g
Theobromine 0.00 mg
Thiamin 0.06 mg
Threonine 0.10 g
Tocopherol, beta 0.01 mg
Tocopherol, delta 0.00 mg
Tocopherol, gamma 0.25 mg
Total lipid (fat) 0.41 g
Tryptophan 0.03 g
Tyrosine 0.06 g
Valine 0.14 g
Vitamin A, IU 1548.00 IU
Vitamin A, RAE 77.00 mcg_RAE
Vitamin B-12 0.00 mcg
Vitamin B-12, added 0.00 mcg
Vitamin B-6 0.20 mg
Vitamin C, total ascorbic acid 64.90 mg
Vitamin D 0.00 IU
Vitamin D (D2 + D3) 0.00 mcg
Vitamin E (alpha-tocopherol) 1.45 mg
Vitamin E, added 0.00 mg
Vitamin K (phylloquinone) 141.10 mcg
Vitamin P (proanthocyanidin 4-6mers) 0.00 mg
Vitamin P (proanthocyanidin 7-10mers) 0.00 mg
Vitamin P (proanthocyanidin dimers) 0.00 mg
Vitamin P (proanthocyanidin monomers) 0.00 mg
Vitamin P (proanthocyanidin polymers (>10mers)) 0.00 mg
Vitamin P (proanthocyanidin trimers) 0.00 mg
Water 89.25 g
Zinc, Zn 0.45 mg

References:

  1. Dr. Michael Colgan. "Optimum Sports Nutrition". 1993.
  2. J P Sweeney, A C Marsh. "Effect of processing on provitamin A in vegetables". 1971 J Am Diet Assoc 59 Pg. 238 - 243
  3. E D Brown, M S Micozzi, N E Craft, J G Bieri, G Beecher, B K Edwards, A Rose, P R Taylor, J C Smith, Jr.. "Plasma carotenoids in normal men after a single ingestion of vegetables or purified beta-carotene". 1989 Am J Clin Nutr 49 Pg. 1258 - 1265
  4. Robert Ophaug. "Fluoride, Unpublished - Ophaug". Microdiffision
  5. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5n". 2001 Beltsville MD
  6. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 5f". 2001 Beltsville MD
  7. Nutrient Data Laboratory, ARS, USDA. "Variability of the sugar content of foods". 1989 Beltsville MD
  8. Nutrient Data Laboratory, ARS, USDA. "National Food and Nutrient Analysis Program Wave 14c". 2009 Beltsville MD
  9. Nutrient Data Laboratory, ARS, USDA. "Dietary Fiber and Sugars in Commonly Consumed Foods". 1994 Beltsville MD

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