Broccoli
Brassica oleracea var. italica
Vegetables · Brassicaceae family
- 31kcal
- 2.6 gprotein
- 2.4 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 2.6 g
- Fat 0.34 g
- Carbohydrate 6.3 g
- Water and other 90.8 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium36 mg · 2% · #110 of 258
- Potassium303 mg · 6% · #105 of 256
- Calcium46 mg · 4% · #110 of 258
- Iron0.69 mg · 4% · #143 of 259
- Magnesium21 mg · 5% · #139 of 256
- Zinc0.42 mg · 4% · #142 of 256
- Vitamin C91.3 mg · 101% · #10 of 239
- Folate65 µg · 16% · #53 of 237
- Vitamin A8 µg · <1% · #113 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1700sBroccoli reached northern Europe by the 18th century.Northern Europe
- 1800sItalian immigrants brought broccoli to North America in the 19th century.Northern America
Used in GlobeCooks dishes from: Americas (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More vegetables
Nutrients: USDA FoodData Central (food 170379, 747447), public domain. Identity: Wikidata Q57544960. Compiled by GlobeCooks.