![broccoli calories broccoli calories](https://howmanycaloriescounter.com/wp-content/uploads/2012/09/Chinese-Broccoli-Calories.jpg)
You’ll still get a hefty dose of nutrients.īroccoli provides small amounts of all the macronutrients, or “macros.” One cup of raw broccoli has about 3 grams of protein, 0.4 grams of fat, and 7 grams of total carbohydrates, including 3 grams from fiber. So, go ahead and steam, microwave, fry, or boil your broccoli. Plus, cooking cruciferous vegetables can make them easier for your body to digest. Yet, even after boiling, broccoli remains pretty high in vitamin C compared to many other foods. 3Broccoli can also lose significant amounts of folate and other B vitamins during boiling. Steaming and microwaving broccoli preserve nearly all of its vitamin C, whereas stir-frying leads to a modest loss and boiling reduces vitamin C content by up to 50%. Other nutrients are more stable when exposed to heat and water. Vitamin A (from beta-carotene): 623 IU (12% of the RDI) 2īecause vitamin C and the B vitamins are water-soluble, broccoli can lose some nutrients while cooking - depending on the method used.Folate (Vitamin B9): 63 mg (16% of the RDI).Vitamin C: 89 mg (149% of the recommended daily intake, or RDI).Sprouting broccoli: Similar in appearance to Calabrese broccoli, sprouting broccoli has thinner stalks and smaller heads with florets that are either green or dark purple.Ĭlosely related vegetables include broccolini, also known as baby broccoli, which is a hybrid of broccoli and Chinese broccoli and broccoflower, a cross between broccoli and cauliflower.īroccoli is a good source of several vitamins and minerals and is especially rich in vitamin C.ġ00 grams (3.5 ounces), or approximately one cup of chopped raw broccoli, provides: 1.It has thick green stalks and large heads with small buds called florets Calabrese broccoli: Also known as Italian green broccoli, Calabrese is the most familiar type in the US.
![broccoli calories broccoli calories](https://media.fooducate.com/users/profile-images/AAB8EDD0-A1D1-11E1-882E-1231381BE564-5323.thumb.jpeg)
The two most common broccoli varieties are: When chopped or cooked, these vegetables release compounds that have a familiar and fairly strong sulfur aroma. Like cabbage, broccoli is a member of the cruciferous family of vegetables that also includes Brussels sprouts, cauliflower, and kale. Its name comes from the Italian word broccolo, meaning “the flowering crest of a cabbage.” Broccoli ( Brassica oleracea italica) is a green vegetable that originated in Italy around the sixth century B.C.