| Fruits |
Vegetables
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Broccoli, Brassica oleracea var. italica / Brassicaceae
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Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
| Energy: 26.03-33.00 kcal Fats: 0.20-0.90 g Fibres: 2.60-3.00 g Fat Acids Saturated: 0.20-0.20 gMonounsat.: 0.10-0.10 g Polyunsat.: 0.50-0.50 g Minerals Calcium: 56.00-119.00 mgZinc: 0.600-0.605 mg Chlorine: 78.00-100.00 mg Phosporus: 50.00-87.00 mg Iron: 1.30-1.70 mg Magnesium: 22.00-24.00 mg Manganese: 0.200-0.260 mg Potasium: 370.00-373.00 mg Selenium: 0.700-0.700 µg Sodium: 8.00-19.00 mg Iodine: 2.00-15.00 µg | Proteins: 3.30-4.40 kcal Carbohidrates: 1.50-2.51 g Liposoluble Vitamins A Retinol: 0.00-143.13 µgA Carotenoids: 575.00-1066.00 µg E or Tocoferol: 0.747-1.300 mg K or Filoquinone: 174.00-174.00 µg Liposoluble Vitamins B1 or Thiamine: 0.0985-0.102 mgB2 or Riboflavine: 0.060-0.178 mg B3 or Niacine: 0.90-1.80 mg B5 or Pantothenic Acid: 1.29-1.29 mg B6 or Piridoxine: 0.140-0.280 mg B9 or Folic Acid: 41.00-115.00 mg C or Ascorbic Acid: 41.00-115.00 mg |
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Note: Composition for 100 g. of fresh product Values in ( min. - max. ) format. | |
| Energy: 21.93-24.00 kcal Fats: 0.20-0.80 g Fibres: 2.30-2.73 g Fat Acids Saturated: 0.20-0.20 gMonounsat.: 0.10-0.10 g Polyunsat.: 0.40-0.40 g Minerals Calcium: 40.00-87.00 mgZinc: 0.40-0.40 mg Phosporus: 57.00-65.00 mg Iron: 0.90-1.00 mg Magnesium: 13.00-13.00 mg Potasium: 170.00-324.00 mg Sodium: 9.00-9.00 mg Iodine: 2.00-2.00 µg | Proteins: 2.80-3.10 kcal Carbohidrates: 1.10-2.03 g Liposoluble Vitamins A Retinol: 0.00-0.00 µgA Carotenoids: 475.00-475.00 µg K or Filoquinone: 270.00-270.00 µg Liposoluble Vitamins B1 or Thiamine: 0.05-0.090 mgB2 or Riboflavine: 0.05-0.18 mg B3 or Niacine: 0.70-0.70 mg B6 or Piridoxine: 0.11-0.11 mg B9 or Folic Acid: 44.00-90.00 mg C or Ascorbic Acid: 44.00-90.00 mg |
The broccoli is a vegetable that belongs the cabbage family. Its consumption increases constantly, since it is a healthy food with multiple culinary uses. It has a pleasant taste and it is rich in mineral and vitamins. It is also low in calories.
Nutrition and eating
Broccoli consumption can help people who suffer stress or nerves. It is an important iron source for women during menstruation and helps to lower blood pressure.
The fruit
The broccoli is a vegetable that belongs the cabbage family. Its consumption increases constantly, since it is a healthy food with multiple culinary uses. It has a pleasant taste and it is rich in mineral and vitamins. It is also low in calories.
The broccoli is an original production of Italy. It belongs to the cabbage family, Brassica oleracea species var. italica. It is very similar to the cauliflower, some authors even consider it the same variety.
Its production is spreading day by day, because it is healthy and easy to prepare. It can be consumed in many ways, au gratin, steamed or as garnish in all sorts of dishes, even raw along with sauces or cheeses.
The most consumed broccoli varieties are those of the Calabrés green type, although it also exists the Romanesco type, considered by some authors a type of cauliflower, and the Verona type.
It is a foodstuff rich in vitamins, mainly vitamin C and A. It contains fiber, calcium, iron and potassium. Besides, it is low in calories and fats, reason why it is recommended in diets.
The broccoli is a plant similar to the cauliflower. Like the latter, the edible part are the flowers before their opening, grouped in inflorescences forming more irregular and opened heads than in the case of the cauliflower. In this case, the colour may be dark green, bluish or purple, depending on the varieties.
The broccoli is an original production of Italy. It belongs to the cabbage family, Brassica oleracea species var. italica. It is very similar to the cauliflower, some authors even consider it the same variety.
Its production is spreading day by day, because it is healthy and easy to prepare. It can be consumed in many ways, au gratin, steamed or as garnish in all sorts of dishes, even raw along with sauces or cheeses.
The most consumed broccoli varieties are those of the Calabrés green type, although it also exists the Romanesco type, considered by some authors a type of cauliflower, and the Verona type.
It is a foodstuff rich in vitamins, mainly vitamin C and A. It contains fiber, calcium, iron and potassium. Besides, it is low in calories and fats, reason why it is recommended in diets.
The broccoli is a plant similar to the cauliflower. Like the latter, the edible part are the flowers before their opening, grouped in inflorescences forming more irregular and opened heads than in the case of the cauliflower. In this case, the colour may be dark green, bluish or purple, depending on the varieties.
The plant
The broccoli belongs to the cabbage family, and is intimately related with the cauliflower. It is a plant of short stem that generally develops several heads of green color, formed by well-developed floral buds.
The broccoli belongs to the family of the Brassicas, and its scientific name is Brassica oleracea var. italica. This species is very similar to the cauliflower, and some authors even consider it the same variety; in some cases their differentiation is not easy. An example of this difficulty is the Romanesco type, that for some authors is consider a type of broccoli whereas for others it is included in the group of cauliflower.
This plant has a short and fleshy stem. The leaves are dark green and curled. It is characterized for its globule masses of well-developed floral buds, both in the main stem as in the leaves axils. These inflorescence masses are green, gray or purple. Some broccoli varieties only produce lateral hearts, known as " Sprouting".
The flowers are yellow and grouped in clusters. The head is irregular and open.
The broccoli belongs to the family of the Brassicas, and its scientific name is Brassica oleracea var. italica. This species is very similar to the cauliflower, and some authors even consider it the same variety; in some cases their differentiation is not easy. An example of this difficulty is the Romanesco type, that for some authors is consider a type of broccoli whereas for others it is included in the group of cauliflower.
This plant has a short and fleshy stem. The leaves are dark green and curled. It is characterized for its globule masses of well-developed floral buds, both in the main stem as in the leaves axils. These inflorescence masses are green, gray or purple. Some broccoli varieties only produce lateral hearts, known as " Sprouting".
The flowers are yellow and grouped in clusters. The head is irregular and open.
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