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Vegetable-based fit option with fiber and vitamin C
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
42
KCAL / 100G
Carbs
7.2g
· 61%
Protein
3.1g
· 26%
Fat
0.7g
· 13%
Fiber
3.4g
Vitamins
Vitamin K
119µg · 99% DV
Vitamin C
57mg · 63% DV
Folate
63µg · 16% DV
B5
0.62mg · 12% DV
Minerals
Phosphorus
72mg · 10% DV
Potassium ⭐
355mg · 10% DV
Iron
1mg · 6% DV
Magnesium
24mg · 6% 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
0.1g
MONOUNSATURATED
0.12g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Both can work, and the best choice depends on taste and digestion. Light steaming often makes it easier to eat, while prolonged boiling can weaken texture and flavor.
Quick steaming, stir-frying, or roasting usually gives the best texture. Overcooking can make broccoli watery, dull in color, and stronger in smell.
Before training, large portions may feel heavy for some people because of the fiber. After training, it works better as part of a meal with a protein source and a carbohydrate source rather than on its own.
It pairs well with protein-rich foods such as eggs, yogurt, tofu, fish, chicken, or legumes. Adding olive oil, tahini, nuts, or avocado can also make the meal more satisfying.
It can in some people, especially in large portions or when eaten raw. Starting with a smaller serving and choosing cooked broccoli may help.
When fresh, it usually keeps well for a few days in the refrigerator if stored dry with some airflow. Once cooked, it should be cooled and eaten sooner from a sealed container.
Yes, it freezes well. Brief blanching or steaming before freezing usually helps preserve color and texture better.
That is often a sign of overcooking. Shorter cooking time plus lemon, garlic, or olive oil can improve the flavor.
For most people, yes, as part of a varied diet. It is still better to rotate vegetables rather than rely on just one every day.
People with sensitive digestion, IBS symptoms, or low tolerance for high-fiber foods may do better with smaller portions at first. People taking blood thinners should avoid making sudden major changes to their intake of cruciferous and other green vegetables.
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.