Broccoli, boiled - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Leafy and stem vegetables

Broccoli, boiled

Brassica oleracea var. Italica

	Energy Distribution % of total food energy
	Protein, total	22.9 %
	Fat, total	8.5 %
	Carbohydrate, total	68.6 %
	Alcohol	0 %

Refuse: 0%


Content per 100 grams
Energy	148	kJ
Protein, total	2.4	g
total-N	0.4	g
Fat, total	0.4	g
saturated fatty acids	0.1	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.2	g
Carbohydrate, total	7.2	g
carbohydrate, available	3.9	g
dietary fibre	3.3	g
Alcohol	0	g
Ash	0.8	g
Moisture	89.3	g

Vitamins
Vitamin A	77.4	RE
retinol	0	μg
ß-carotene	929	μg
Vitamin E	1.45	aTE
alpha-tocopherol	1.45	mg
Vitamin B1, thiamin	0.063	mg
Vitamin B2, riboflavin	0.123	mg
Niacin equivalents	0.553	NE
niacin	0.553	mg
Vitamin B6	0.2	mg
Folates	108	μg
Vitamin B12	0	μg
Vitamin C	39.6	mg
L-Ascorbic Acid	37	mg
L-Dehydroascorbic acid	2.6	mg

Minerals
Sodium, Na	41	mg
Potassium, K	293	mg
Calcium, Ca	40	mg
Magnesium, Mg	21	mg
Phosphorus, P	67	mg
Iron, Fe	0.67	mg
Copper, Cu	0.061	mg
Zinc, Zn	0.45	mg
Selenium, Se	1.6	μg

Carbohydrates
C 4:0	0	g
C 6:0	0	g
C 8:0	0	g
C 10:0	0	g
C 12:0	0.002	g
C 14:0	0	g
C 15:0	0	g
C 16:0	0.064	g
C 17:0	0	g
C 18:0	0.015	g
C 20:0	0.005	g
C 22:0	0.006	g
C 14:1	0	g
C 16:1	0.01	g
C 18:1, n-9	0.033	g
C 20:1, n-11	0	g
C 22:1, n-9	0	g
C 18:2, n-6	0.058	g
C 18:3, n-3	0.136	g
C 18:4, n-3	0	g
C 20:4, n-6	0	g
C 20:5, n-3	0	g
C 22:5, n-3	0	g
C 22:6, n-3	0	g

Sums lipids
Sum saturated	0.092	g
Sum monounsaturated	0.043	g
Sum polyunsaturated	0.193	g
Sum n-3 fatty acids	0.136	g
Sum n-6 fatty acids	0.058	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	27	mg
Leucine	130	mg
Lysine	120	mg
Methionine	34	mg
Cystine	27	mg
Phenylalanine	88	mg
Threonine	100	mg
Tryptophan	27	mg
Valine	110	mg
Arginine	150	mg
Histidine	53	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1258