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Rich in vitamin C and K, low-calorie, high-fiber vegetable
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
35
KCAL / 100G
Carbs
6.6g
· 64%
Protein
2.8g
· 27%
Fat
0.4g
· 9%
Fiber
2.6g
Vitamins
Vitamin C
89mg · 99% DV
Vitamin K
102µg · 85% DV
Folate
63µg · 16% DV
B5
0.57mg · 11% DV
Minerals
Phosphorus
66mg · 9% DV
Potassium ⭐
316mg · 9% DV
Iron
1mg · 6% DV
Calcium
47mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 0.3:1
Below the ideal 4:1 — a good omega balance.
Often it can retain more water-soluble nutrients than boiling because it uses less water. The main point is to avoid overcooking, since prolonged high heat can still reduce quality.
Bitterness usually gets worse when broccoli is cooked too long. Cook it briefly over medium heat, and a small splash of water can help it soften without scorching.
It can work at either time as part of a meal. Before training, keep the portion moderate if fiber feels heavy; after training, pair it with a protein source for a more balanced recovery meal.
It goes well with eggs, yogurt, tofu, fish, chicken, or legumes to make the meal more filling. Adding rice, potatoes, or whole grains can make it better suited for higher energy needs.
For many people, yes. Cooking softens its fibrous structure and may make it gentler on the stomach than raw broccoli.
If cooled promptly and stored in a sealed container, it is usually best within about 3 days. Discard it if it develops an off smell, excess moisture, or a slimy texture.
Yes, it freezes well enough for later use. After thawing, the texture is softer, so it works best in soups, omelets, casseroles, or mixed dishes.
Yes, in some people it can. Broccoli is a cruciferous vegetable with fermentable fibers, so smaller portions and thorough cooking may help.
Not necessarily; it depends on the rest of the meal. On its own it may not be very satisfying, so pairing it with protein and a starch can make dinner more complete.
Most people can eat it freely, but people taking blood thinners should keep vitamin K intake consistent rather than making sudden large changes. Those with sensitive digestion or certain thyroid concerns may also do better with moderate portions and variety.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.