Broccoli is a healthy vegetable option, with only 23 calories and 4g of protein per 80g serving. It contains no fat, carbs, or sugar, making it a great addition to a balanced diet. Cooking methods include boiling, steaming, or stir frying to retain nutrients.
Grown in Australia. A vegetable with deep green flower clusters which form the head, and pale green stems, with firm stalks that snap easily. Avoid using broccoli with yellowed leaves or yellow flowers through the buds. Availability All Year. store Keep refrigerated. Use promptly. How to prepare: Trim stalks and divide heads into even sized portions. The stalks can be left attached to the florets. Alternatively, stalks can be removed, sliced finely and used in stir fries and soups; or julienned and used in coleslaw. Broccoli is usually eaten cooked ? however, cook only until tender and still slightly crisp. Cook using methods such as steaming, microwaving and stir frying. To blanch, simply place portions in boiling water for 1-2 minutes, drain and cool under cold running water. Blanching improves taste, colour and texture. Ways to eat Broccoli is one of the most versatile vegetables. It can be served raw or lightly blanched and used in salads, pasta dishes, omelettes, quiches, soups and as a side dish. Cooking Methods Boil, steam, microwave, roast, stir fry.
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Food Energy in Broccoli
If you were to add 80 grams of Broccoli to your meal, your calorie count would increase by 23, equivalent to 99 kilojoules. Use the slider to adjust the food serving size to suit your specific requirements.
Protein and Fat in Broccoli
There are 4g of protein and no fat (and no saturated fat) per 100 grams of Broccoli.
Carbs, Sugar, and Sodium
100 grams of Broccoli contains no carbohydrates, no sugar, and 22mg of sodium.
Compare to Other, Similar Foods
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