Broccoli crown

Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Broccoli is often boiled or steamed but may be eaten raw.

Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.

Broccoli, raw (edible parts)
Nutritional value per 100 g (3.5 oz)
Energy 141 kJ (34 kcal)
Carbohydrates
6.64 g
Sugars 1.7 g
Dietary fiber 2.6 g
Fat
0.37 g
Protein
2.82 g
Vitamins
Vitamin A equiv.
beta-carotene
lutein zeaxanthin
(4%) 31 μg
(3%) 361 μg
1403 μg
Thiamine (B1) (6%) 0.071 mg
Riboflavin (B2) (10%) 0.117 mg
Niacin (B3) (4%) 0.639 mg
Pantothenic acid (B5)
(11%) 0.573 mg
Vitamin B6 (13%) 0.175 mg
Folate (B9) (16%) 63 μg
Vitamin C (107%) 89.2 mg
Vitamin E (5%) 0.78 mg
Vitamin K (97%) 101.6 μg
Trace metals
Calcium (5%) 47 mg
Iron (6%) 0.73 mg
Magnesium (6%) 21 mg
Manganese (10%) 0.21 mg
Phosphorus (9%) 66 mg
Potassium (7%) 316 mg
Zinc (4%) 0.41 mg
Other constituents
Water 89.3 g
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated using US recommendations for adults.
SOURCE: USDA NUTRIENT DATABASE