Broccoli is a cruciferous vegetable, making it related to cabbage, brussels sprouts, and cauliflower. Broccoli is known as a “cold-tolerant” vegetable, native to the Mediterranean region. It is grown for both fresh and processing markets. The majority of broccoli is consumed in processed foods; however, the way broccoli is treated or processed affects its functional health properties.
- Contains many different antioxidant compounds such as glucosinolates, selenium and flavonoids that can help prevent cancer and heart disease by reducing oxidative damage in the body.
- Is an excellent source of vitamin C, an important nutrient essential for wound healing, healthy gums, and also resisting infection.
- Is a good source of B vitamins, which are involved in energy and fat metabolism, as well as brain and nervous system health.
Nutritional Value of ½ cup (46 g) Chopped, Raw Broccoli
- 16 calories
- 3 g carbohydrate
- 1 g fibre
- 1 g protein
- 0 g fat
- ~40% daily recommended intake of Vitamin K
- ~70% daily recommended intake of Vitamin C
Did You Know
Heat processing broccoli can impact the nutritional content of the vegetable. Cooking broccoli in water results in a 20% to 40% loss of potassium, magnesium and phosphorus. Instead of boiling it, quickly blanching the broccoli or steaming it (or eating it raw!) will help to preserve its nutrients.