Broccoli is a popular food of the ancient Romans and once grew wild on the shores of the Mediterranean Sea. Broccoli’s use as a food can be traced back to the 16th century in France and England.
The word “broccoli” means branch or arm which is represented by the broccoli’s cross-shaped stems and the top member of the Cruciferous family of vegetables.
Broccoli is best when eaten raw, because cooking and processing destroys some of its antioxidants.
- Has twice the vitamin C of an orange per 100 g which is beneficial for the body to fight of infections and build up immunity. (1)
- Contains good levels of vitamin A which is vital to improve vision, particularly in children. (2)
- It has almost as much calcium as whole milk (with a better rate of absorption) which supports strength of bones and teeth. (3)
- A good selenium content which contains anti-cancer and anti-viral properties. (4)
Broccoli Nutrition Facts
Serving Size: 100 grams, raw
|Calories from Fat||3|
|Total Fat||0 g||1%|
|Saturated Fat||0 g||0%|
|Total Carbohydrates||5 g||2%|
|Dietary Fibre||0 g||0%|
|Vitamin A60%||Vitamin C||155%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie intake.
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