Vegetable
Broccoli
Broccoli is the immature flowering head of Brassica oleracea, harvested as tight green or purple florets on thick edible stalks. Flavour is green, mildly bitter-sweet, and sulphurous when overcooked; brief steaming, roasting, or high-heat stir-frying keeps colour and a crisp-tender bite. Peeled stalk is sweeter than many cooks expect. Italian and Chinese-American cookery made broccoli a weeknight staple—aglio e olio, beef and broccoli, cheese sauce, and charred tray-bakes. Romanesco and sprouting types extend the family. Store cold and use quickly; yellowing florets signal age.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.26 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 19 mg
- Salt 0.05 g
- Total Carbohydrate 6.87 g
- Dietary Fibre 2.49 g
- Total Sugars 2.78 g
- Complex / starch 2.09 g
- Protein 1.95 g
- Water 89.2 g
- Energy 37.6 kcal
- Water 89.2 g
- Carbohydrates 6.87 g
- Sugars 2.78 g
- Monosaccharides 1.94 g
- Disaccharides 0.84 g
- Starch 2.09 g
- Amylose 0.52 g
- Amylopectin 1.57 g
- Digestible Starch 1.78 g
- Resistant Starch 0.21 g
- Fibre 2.49 g
- Soluble Fibre 0.87 g
- Insoluble Fibre 1.62 g
- Protein 1.95 g
- Plant Protein 2 g
- Fat 0.26 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.16 g
- Vitamins 682 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.51 mg
- Vitamin B5 — Pantothenic Acid 0.25 mg
- Vitamin B6 0.12 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 175 µg
- Vitamin C 28 mg
- Vitamin E 1.72 mg
- Vitamin K 455 µg
- Minerals 411 mg
- Major Minerals 405 mg
- Trace Minerals 6.2 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 28 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.51 · vitamin-b5-pantothenic-acid: 0.25 · vitamin-b6: 0.12 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 174.8 · vitamin-e: 1.72 · vitamin-k: 454.6 ·
Minerals
Sodium: 19.01 · Potassium: 343 · Calcium: 43 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Broccoli was selected from wild cabbage types in the Mediterranean, especially Italian lines.
Italian gardeners refined heading broccoli that later spread through European kitchen gardens.
Italian immigrants and California growers popularised broccoli in North American markets.
Year-round refrigerated supply and frozen florets made broccoli a global everyday vegetable.