Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 28 kCal | 1684 kCal | 1.7% | 6.1% | 6014 g |
| Proteins | 3.1 g | 76 g | 4.1% | 14.6% | 2452 g |
| Fats | 0.11 g | 56 g | 0.2% | 0.7% | 50909 g |
| Carbohydrates | 2.35 g | 219 g | 1.1% | 3.9% | 9319 g |
| Alimentary fiber | 3 g | 20 g | 15% | 53.6% | 667 g |
| Water | 90.72 g | 2273 g | 4% | 14.3% | 2506 g |
| Ash | 0.71 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 56 μg | 900 μg | 6.2% | 22.1% | 1607 g |
| alpha Carotene | 15 μg | ~ | |||
| beta Carotene | 0.663 mg | 5 mg | 13.3% | 47.5% | 754 g |
| beta Cryptoxanthin | 1 μg | ~ | |||
| Lutein + Zeaxanthin | 1498 μg | ~ | |||
| Vitamin B1, thiamine | 0.055 mg | 1.5 mg | 3.7% | 13.2% | 2727 g |
| Vitamin B2, riboflavin | 0.081 mg | 1.8 mg | 4.5% | 16.1% | 2222 g |
| Vitamin B5, pantothenic | 0.274 mg | 5 mg | 5.5% | 19.6% | 1825 g |
| Vitamin B6, pyridoxine | 0.13 mg | 2 mg | 6.5% | 23.2% | 1538 g |
| Vitamin B9, folate | 30 μg | 400 μg | 7.5% | 26.8% | 1333 g |
| Vitamin C, ascorbic | 40.1 mg | 90 mg | 44.6% | 159.3% | 224 g |
| Vitamin E, alpha tocopherol, TE | 1.32 mg | 15 mg | 8.8% | 31.4% | 1136 g |
| Vitamin K, phylloquinone | 99.5 μg | 120 μg | 82.9% | 296.1% | 121 g |
| Vitamin PP, NE | 0.458 mg | 20 mg | 2.3% | 8.2% | 4367 g |
| Macronutrients | |||||
| Potassium, K | 180 mg | 2500 mg | 7.2% | 25.7% | 1389 g |
| Calcium, Ca | 51 mg | 1000 mg | 5.1% | 18.2% | 1961 g |
| Magnesium, Mg | 20 mg | 400 mg | 5% | 17.9% | 2000 g |
| Sodium, Na | 260 mg | 1300 mg | 20% | 71.4% | 500 g |
| Sulfur, S | 31 mg | 1000 mg | 3.1% | 11.1% | 3226 g |
| Phosphorus, P | 55 mg | 800 mg | 6.9% | 24.6% | 1455 g |
| Trace Elements | |||||
| Iron, Fe | 0.61 mg | 18 mg | 3.4% | 12.1% | 2951 g |
| Manganese, Mn | 0.325 mg | 2 mg | 16.3% | 58.2% | 615 g |
| Copper, Cu | 43 μg | 1000 μg | 4.3% | 15.4% | 2326 g |
| Selenium, Se | 1.9 μg | 55 μg | 3.5% | 12.5% | 2895 g |
| Zinc, Zn | 0.3 mg | 12 mg | 2.5% | 8.9% | 4000 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 1.44 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 0.161 g | ~ | |||
| valine | 0.142 g | ~ | |||
| Histidine * | 0.055 g | ~ | |||
| Isoleucine | 0.121 g | ~ | |||
| leucine | 0.145 g | ~ | |||
| lysine | 0.156 g | ~ | |||
| methionine | 0.037 g | ~ | |||
| threonine | 0.101 g | ~ | |||
| tryptophan | 0.032 g | ~ | |||
| phenylalanine | 0.094 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.131 g | ~ | |||
| Aspartic acid | 0.236 g | ~ | |||
| glycine | 0.105 g | ~ | |||
| Glutamic acid | 0.417 g | ~ | |||
| Proline | 0.127 g | ~ | |||
| serine | 0.111 g | ~ | |||
| tyrosine | 0.07 g | ~ | |||
| Cysteine | 0.022 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.018 g | max 18.7 г | |||
| 16: 0 Palmitic | 0.016 g | ~ | |||
| 18: 0 Stearin | 0.002 g | ~ | |||
| Monounsaturated fatty acids | 0.008 g | min 16.8 г | |||
| 18: 1 Olein (omega-9) | 0.008 g | ~ | |||
| Polyunsaturated fatty acids | 0.055 g | from 11.2 to 20.6 | 0.5% | 1.8% | |
| 18: 2 Linoleic | 0.013 g | ~ | |||
| 18: 3 Linolenic | 0.042 g | ~ | |||
| Omega-3 fatty acids | 0.042 g | from 0.9 to 3.7 | 4.7% | 16.8% | |
| Omega-6 fatty acids | 0.013 g | from 4.7 to 16.8 | 0.3% | 1.1% |
The energy value is 28 kcal.
- 0,5 cup = 92 g (25.8 kCal)
- package (10 oz) yields = 250 g (70 kCal)
Broccoli, branches, frozen, boiled, with salt rich in vitamins and minerals such as: beta-carotene – 13,3%, vitamin C – 44,6%, vitamin K – 82,9%, manganese – 16,3%
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
Tags: calorie content 28 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Broccoli, branches, frozen, boiled, with salt, calories, nutrients, useful properties of Broccoli, branches, frozen, boiled, with salt