Broccoli, boiled without salt Nutrition Label

Broccoli, boiled without salt Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 35kcal (146 kj)
7%
Carbohydrates 1.64g
1%
Sugars 1.49g
Starch 0.15g
Sucrose 0.06g
Maltose 0.02g
Fructose 0.75g
Galactose 0.02g
Glucose 0.64g
Protein 3.90g
3%
Fat 0.53g
1%
Fatty acids, total polyunsaturated 0.21g
Fatty acids, total monounsaturated cis 0.02g
Fatty acids, total saturated 0.07g
Cholesterol (gc) 0.00mg
Sterols 36.70mg
Iron 0.69mg
4%
Vitamin d 0.00ug
0%
Calcium 30.00mg
3%
Chromium 1.00ug
4%
Sodium 13.00mg
1%
Iodine 1.00ug
1%
Copper 0.05mg
0%
Salt 33.12mg
1%
Selenium 10.00ug
18%
Vitamin e alphatocopherol 0.68mg
5%
Zinc 0.54mg
7%
Vitamin c (ascorbic acid) 42.31mg
56%
Vitamin b-12 (cobalamin) 0.00ug
0%
Vitamin a retinol activity equivalents 77.36ug
11%
Thiamin (vitamin b1) 0.08mg
7%
Riboflavine (vitamin b2) 0.16mg
15%
Vitamin b6 pyridoxine (hydrochloride) 0.11mg
8%
Manganese 0.58mg
32%
Magnesium 20.00mg
6%
Potassium 390.00mg
17%
Fluoride (fluerine) 0.01mg
0%
Phosphorus 81.00mg
12%
Vitamin k 110.00ug
122%
Fibre, total 3.50g
1%
Fibre, dietary 2.50g
10%
Niacin equivalents, total 1.16mg
8%
Molybdenum 0.01mg
0%
Folate 79.14ug
20%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 81.18g
3%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Broccoli, boiled without salt Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Broccoli, boiled without salt

Fat 18%
Carbohydrates 24%
Protein 58%

Protein Amino Acids Profile

The ratio of amino acids in Broccoli, boiled without salt. See full profile

Cystine 1%
Tryptophan 1%
Methionine 2%
Tyrosine 2%
Histidine 3%
Isoleucine 4%
Threonine 4%
Glycine 4%
Proline 4%
Alanine 5%
Phenylalanine 5%
Serine 5%
Valine 6%
Leucine 6%
Lysine 6%
Arginine 8%
Aspartic acid 13%
Glutamic acid 22%

Component Breakdown for Broccoli, boiled without salt

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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