Broccoli
Nutrition facts: raw broccoli
One serving is 1 spear (about 5" long) (31 g).
| Nutrient | Per 100 g | Per serving | % Daily Value |
|---|---|---|---|
| Calories | 34 kcal | 11 kcal | — |
| Protein | 2.8 g | 0.9 g | 2% |
| Total fat | 0.4 g | 0.1 g | — |
| Carbohydrate | 6.6 g | 2.1 g | 1% |
| Fiber | 2.6 g | 0.8 g | 3% |
| Sugars | 1.7 g | 0.5 g | — |
| Vitamin C | 89.2 mg | 27.6 mg | 31% |
| Vitamin A | 31 µg | 10 µg | 1% |
| Calcium | 47 mg | 15 mg | 1% |
| Iron | 0.7 mg | 0.2 mg | 1% |
| Potassium | 316 mg | 98 mg | 2% |
| Sodium | 33 mg | 10 mg | — |
One serving has about 31% of the Daily Value for vitamin C.
Data: USDA FoodData Central (public domain, CC0) — “Broccoli, raw”. Percent Daily Values use the FDA’s reference amounts for labels.
Broccoli is a plant from the species: Brassica oleracea. It is a vegetable similar to cauliflower and cabbage. Broccoli has green flower heads and a stalk. It comes from Italy and was introduced to England and the United States around 1800, and 1900, and has become a well-liked food around the world. Purple cauliflower (violet cauliflower) is also a type of broccoli grown in North America and Europe.
Broccoli is a good source of vitamins. Its carbohydrates are mostly fibre and a variety of sugars. Broccoli has many vitamins and minerals like Vitamin A, potassium, folic acid, and iron. When it is not harvested in the right time, it will turn into a head of yellow flowers. Spain, Mexico, India, China, and the United States are the largest producers of broccoli.
It is native to the Mediterranean. The plant was from a cabbage by a Mediterranean civilization called Etruscan. Broccoli’s name comes from the word “broccolo” in Italian language and the Latin word “brachium”. It was developed from multiple crossbreeding.
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