Broccoli is a cruciferous vegetable that belongs to the cabbage family. It is known for its tree-like appearance with a thick, edible stalk and clusters of tightly packed green florets. Broccoli is a versatile vegetable and can be eaten raw or cooked in various ways, including steaming, roasting, boiling, or stir-frying. It has a slightly bitter, earthy taste and is a popular choice for adding both flavor and nutrition to meals. Nutrition Information (per 100 grams, approximate values for raw broccoli): Calories: 55 kcal Carbohydrates: 11.2 g Protein: 3.7 g Fat: 0.6 g Fiber: 2.6 g Vitamin C: 89.2 mg (149% DV) Vitamin A: 623 IU (12% DV) Calcium: 47 mg (5% DV) Iron: 0.7 mg (4% DV) These values are approximate and can vary based on factors such as cooking methods and growing conditions. Note: The nutritional content can be influenced by factors such as cooking methods and any added ingredients. Broccoli is renowned for its nutritional benefits, providing a rich source of vitamins, minerals, and antioxidants. It’s particularly high in vitamin C, vitamin K, and fiber. Regular consumption of broccoli is associated with various health benefits, including supporting immune function, promoting bone health, and contributing to overall well-being.
