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Boiled broccoli, carrot, and cauliflower Calories
Nutrient-rich, low-calorie vegetable mix
CALORIES
GI
POTASSIUM
FIBER
Boiled broccoli, carrot, and cauliflower Nutrition Facts
Selected: 100 g
36
KCAL / 100G
Carbs
6.2g
· 69%
Protein
2.1g
· 23%
Fat
0.3g
· 8%
Fiber
2.7g
Boiled broccoli, carrot, and cauliflower Vitamins & Minerals
Vitamins
Vitamin K
75µg · 63% DV
Vitamin C
38mg · 42% DV
Vitamin A
320µg · 36% DV
Folate
55µg · 14% DV
Minerals
Potassium ⭐
230mg · 7% DV
Iron
1mg · 6% DV
Phosphorus
45mg · 6% DV
Calcium
38mg · 4% DV
Boiled broccoli, carrot, and cauliflower Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Boiled broccoli, carrot, and cauliflower Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Boiled broccoli, carrot, and cauliflower Contain Allergens?
No known major allergens
Which Diets Is Boiled broccoli, carrot, and cauliflower Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Boiled broccoli, carrot, and cauliflower Fat Profile
SATURATED
0.06g
MONOUNSATURATED
0.04g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
Foods Similar to Boiled broccoli, carrot, and cauliflower
Boiled broccoli, carrot, and cauliflower — Frequently Asked Questions
How many calories are in boiled broccoli, carrot, and cauliflower?
Boiled broccoli, carrot, and cauliflower has 36 calories per 100g. Per 100g, it also provides 2.1g protein, 6.2g carbs, 0.3g fat, and 2.7g fiber.
Is boiled broccoli, carrot, and cauliflower low glycemic?
Yes, its glycemic index is 35, which is considered low. That can make it a suitable vegetable option for people watching glycemic impact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.