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

Broccoli, frozen

Brassica oleracea var. Italica
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total33.9 %
   Fat, total8.1 %
   Carbohydrate, total58 %
   Alcohol0 %
Refuse: 1%

Content per 100 grams
Energy113kJ
Protein, total2.8g
   total-N0.5g
Fat, total0.3g
   saturated fatty acids0g
   monounsaturated fatty acids0g
   polyunsaturated fatty acids0.2g
Carbohydrate, total4.8g
   carbohydrate, available1.8g
   dietary fibre3g
Alcohol0g
Ash0.7g
Moisture91.5g

Vitamins
Vitamin A50.8RE
   retinol0μg
   ß-carotene610μg
Vitamin E1.22aTE
   alpha-tocopherol1.22mg
Vitamin B1, thiamin0.053mg
Vitamin B2, riboflavin0.096mg
Folates67μg
Vitamin B120μg
Vitamin C56.3mg
   L-Ascorbic Acid53.7mg
   L-Dehydroascorbic acid2.6mg

Minerals
Sodium, Na24mg
Potassium, K212mg
Calcium, Ca56mg
Magnesium, Mg18mg
Phosphorus, P50mg
Iron, Fe0.81mg
Zinc, Zn0.48mg
Selenium, Se2.8μg

Carbohydrates
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.002g
C 18:00g
C 16:10g
C 18:1, n-90.001g
C 20:1, n-110g
C 22:1, n-90g
C 18:2, n-60.001g
C 18:3, n-30.005g
C 18:4, n-30g
C 20:4, n-60g
C 20:5, n-30.223g
C 22:5, n-30g
C 22:6, n-30g

Sums lipids
Sum saturated0.002g
Sum monounsaturated0.001g
Sum polyunsaturated0.229g
Sum n-3 fatty acids0.228g
Sum n-6 fatty acids0.001g

Cholesterol
Cholesterol0mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 1259