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Broccoli The scientific name for this fruit: Nutritional Value: Nutritional Value:

Broccoli, raw

NDB No: 11090

Nutrient	Units	1.00 X 1 NLEA serving ------- 148g
Proximates
Water	g	132.16
Energy	kcal	50
Energy	kj	209
Protein	g	4.17
Total lipid (fat)	g	0.55
Ash	g	1.29
Carbohydrate, by difference	g	9.83
Fiber, total dietary	g	3.8
Sugars, total	g	2.52
Sucrose	g	0.15
Glucose (dextrose)	g	0.73
Fructose	g	1.01
Lactose	g	0.31
Maltose	g	0.31
Galactose	g	0.00
Starch	g	0.00
Minerals
Calcium, Ca	mg	70
Iron, Fe	mg	1.08
Magnesium, Mg	mg	31
Phosphorus, P	mg	98
Potassium, K	mg	468
Sodium, Na	mg	49
Zinc, Zn	mg	0.61
Copper, Cu	mg	0.073
Manganese, Mn	mg	0.311
Selenium, Se	mcg	3.7
Vitamins
Vitamin C, total ascorbic acid	mg	132.0
Thiamin	mg	0.105
Riboflavin	mg	0.173
Niacin	mg	0.946
Pantothenic acid	mg	0.848
Vitamin B-6	mg	0.259
Folate, total	mcg	93
Folic acid	mcg	0
Folate, food	mcg	93
Folate, DFE	mcg_DFE	93
Vitamin B-12	mcg	0.00
Vitamin A, IU	IU	977
Vitamin A, RAE	mcg_RAE	49
Retinol	mcg	0
Vitamin E (alpha-tocopherol)	mg	1.15
Tocopherol, beta	mg	0.01
Tocopherol, gamma	mg	0.25
Tocopherol, delta	mg	0.00
Vitamin K (phylloquinone)	mcg	150.4
Lipids
Fatty acids, total saturated	g	0.058
4:0	g	0.000
6:0	g	0.000
8:0	g	0.000
10:0	g	0.000
12:0	g	0.000
14:0	g	0.001
15:0	g	0.000
16:0	g	0.043
17:0	g	0.000
18:0	g	0.009
20:0	g	0.003
22:0	g	0.003
Fatty acids, total monounsaturated	g	0.016
14:1	g	0.000
15:1	g	0.000
16:1 undifferentiated	g	0.000
17:1	g	0.001
18:1 undifferentiated	g	0.015
20:1	g	0.000
22:1 undifferentiated	g	0.000
Fatty acids, total polyunsaturated	g	0.056
18:2 undifferentiated	g	0.025
18:3 undifferentiated	g	0.031
18:3 n-6 c,c,c	g	0.000
18:4	g	0.000
20:2 n-6 c,c	g	0.000
20:3 undifferentiated	g	0.000
20:4 undifferentiated	g	0.000
20:5 n-3	g	0.000
22:5 n-3	g	0.000
22:6 n-3	g	0.000
Cholesterol	mg	0
Amino acids
Tryptophan	g	0.049
Threonine	g	0.130
Isoleucine	g	0.117
Leucine	g	0.191
Lysine	g	0.200
Methionine	g	0.056
Cystine	g	0.041
Phenylalanine	g	0.173
Tyrosine	g	0.074
Valine	g	0.185
Arginine	g	0.283
Histidine	g	0.087
Alanine	g	0.154
Aspartic acid	g	0.481
Glutamic acid	g	0.802
Glycine	g	0.132
Proline	g	0.163
Serine	g	0.179
Other
Alcohol, ethyl	g	0.0
Caffeine	mg	0
Theobromine	mg	0
Carotene, beta	mcg	567
Carotene, alpha	mcg	37
Cryptoxanthin, beta	mcg	1
Lycopene	mcg	0
Lutein + zeaxanthin	mcg	2503

USDA National Nutrient Database for Standard Reference, Release 17 (2004)

Enviroment: Physical characteristics: Flowers: Propagation: Pests: Harvest: Fruit: Varieties:

Below is a listing of fruits and vegetables and the vitamins and minerals that they typically contain:

Apples - a good source of boron, cellulose and pectin.
Cherry - A Rich source of calcium, vitamin C, anthocyamins, iron and potassium
Cranberry - Stong antibotic and antiviral elements.
Date - High in Natural aaspirin and boron.
Orange - Contains carotene, terpenes an flavonoids, vitamin C.
Papaya - A rich source of vitamin A and potassium. Long history of usage in helping digestion.
Peach - A Source of boron. Contains powerful antioxidants, vitamin C and beta carotene.
Pineapple - High in bromelain and maganese. Also a good source of vitamin C
Prune (not treated with sulfur) - Hhig in fiber, sorbitol and natural asprin.

Tomato - a rich source of lycopenes. Also high in beta cartoene and vitamin C
Beet - High in folic acid. contains iron, calcium, potassium.
Broccoli - High in beta carotene. High in calcium, iron, vitamin A super source of chromium.
Cabbage - Contains numerous antioxidants. High in calcium and potassium.
Carrot - A super source of beta carotene. High in vitamin A and C as well as pectin, fluorine and potassium.
Kale - A rich source of many antioxidants. High in calcium, iron, vitamin, A and C.
Parsley - High concentrations of antioxidants, including monoterpenes, phthalides, polyacetylenes. Rich source of folic acid, iron, and vitamins A and C.
Spinach - A super source ofantioxidants and rich in fiber. High in potassium, iron, calcium. and vitamin C.
Barley (no guten) - High in phosphorus, iron and vitamin B. Oats (no Guten) - High ion calcuim, iron, potassium and vitamins B1, B2, and B3.