Information in simple English

Broccoli, cooked, from restaurant

Nutrition Facts
Serving Size 1 spear (40 g)
Amount Per Serving
Calories
28.8
 
% Daily Values*
Total Fat
1.872g
2%
Saturated Fat
0.536g
3%
Trans Fat
0g
Polyunsaturated Fat
0.572g
Monounsaturated Fat
0.648g
Cholesterol
1.2mg
0%
Sodium
96mg
4%
Total Carbohydrate
2.624g
1%
Dietary Fiber
1.04g
4%
Total Sugars
0.672g
Includes 0g Added Sugars
0%
Protein
1.12g
2%
Vitamin D
0mcg
0%
Calcium
18.8mg
1%
Iron
0.288mg
2%
Potassium
125.2mg
3%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Calories per gram:
Fat 9   .   Carbohydrate 4   .   Protein 4


Other Nutrients (Broccoli, cooked, from restaurant)

Carotene, alpha9.2mcg
Carotene, beta138.8mcg
Choline, total7.56mg
Copper, Cu0.0192mg
Cryptoxanthin, beta0.4mcg
Folate, DFE21.2mcg
Folate, food21.2mcg
Folate, total21.2mcg
Lutein + zeaxanthin528mcg
MUFA 16:10.0096g
MUFA 18:10.632g
MUFA 20:10.0052g
Magnesium, Mg8.4mg
Niacin0.24mg
PUFA 18:20.484g
PUFA 18:30.0868g
Phosphorus, P26.4mg
Retinol7.2mcg
Riboflavin0.0444mg
SFA 10:00.0152g
SFA 12:00.016g
SFA 14:00.0452g
SFA 16:00.2852g
SFA 18:00.118g
SFA 4:00.0192g
SFA 6:00.012g
SFA 8:00.0072g
Selenium, Se1mcg
Thiamin0.0252mg
Vitamin A, RAE18.8mcg
Vitamin B-60.0732mg
Vitamin C, total ascorbic acid29.96mg
Vitamin E (alpha-tocopherol)0.508mg
Vitamin K (phylloquinone)41.6mcg
Water33.84g
Zinc, Zn0.164mg


FDA recommended per day amounts of nutrients to consume:
Fat 78g
Carb 275g
Fiber 28g
Added Sugar 50g
Cholesterol 300mg
Sodium 2300mg
Protein 50g
Vitamin D 20mcg
Calcium 1300mg
Iron 18mg
Potassium 4700mg

Related Foods:

Baby food: meat and dinners

Broccoli

Coleslaw, non-lettuce salads

Eggs and omelets

Fried vegetables

Meat mixed dishes

Not included in a food category

Other sandwiches (single code)

Other vegetables and combinations

Pasta mixed dishes, excludes macaroni and cheese

Poultry mixed dishes

Rice mixed dishes

Seafood mixed dishes

Soups

Stir-fry and soy-based sauce mixtures

Turnovers and other grain-based items

Vegetable dishes

White potatoes, baked or boiled

Yeast breads


Sources: