Information in simple English

Broccoli, fresh, cooked, fat added, NS as to fat type

Nutrition Facts
Serving Size 100 g
Amount Per Serving
Calories
58
 
% Daily Values*
Total Fat
3.02g
4%
Saturated Fat
0.866g
4%
Trans Fat
0g
Polyunsaturated Fat
0.92g
Monounsaturated Fat
1g
Cholesterol
2mg
1%
Sodium
160mg
7%
Total Carbohydrate
6.7g
2%
Dietary Fiber
2.6g
9%
Total Sugars
1.72g
Includes 0g Added Sugars
0%
Protein
2.85g
6%
Vitamin D
0mcg
0%
Calcium
48mg
4%
Iron
0.74mg
4%
Potassium
319mg
7%
* 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, fresh, cooked, fat added, NS as to fat type)

Carotene, alpha24mcg
Carotene, beta351mcg
Choline, total19.1mg
Copper, Cu0.049mg
Cryptoxanthin, beta1mcg
Folate, DFE54mcg
Folate, food54mcg
Folate, total54mcg
Lutein + zeaxanthin1340mcg
MUFA 16:10.014g
MUFA 18:10.977g
MUFA 20:10.008g
Magnesium, Mg21mg
Niacin0.613mg
PUFA 18:20.762g
PUFA 18:30.158g
Phosphorus, P67mg
Retinol11mcg
Riboflavin0.113mg
SFA 10:00.023g
SFA 12:00.024g
SFA 14:00.07g
SFA 16:00.471g
SFA 18:00.188g
SFA 4:00.029g
SFA 6:00.018g
SFA 8:00.011g
Selenium, Se2.5mcg
Thiamin0.065mg
Vitamin A, RAE41mcg
Vitamin B-60.176mg
Vitamin C, total ascorbic acid76.5mg
Vitamin E (alpha-tocopherol)1.09mg
Vitamin K (phylloquinone)105mcg
Water86.2g
Zinc, Zn0.41mg


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: