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Food database and calorie counter Source: USDA
Nutrition Facts
Serving Size 155 g
 
Amount Per Serving
Calories from Fat 6
Calories 54
 
% Daily Values*
Total Fat 0.64g 1%
  Saturated Fat 0.122g 1%
  Polyunsaturated Fat 0.264g  
  Monounsaturated Fat 0.062g  
Cholesterol 0mg 0%
Sodium 64mg 3%
Potassium 454mg  
Total Carbohydrate 11.13g 4%
  Dietary Fiber 5.1g 20%
  Sugars 2.15g  
Protein 3.69g  
 
Vitamin A 48% Vitamin C 168%
Calcium 6% Iron 6%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
3%
of RDI*
(54 calories)
3% of RDI
Calorie Breakdown:
 
Carbohydrate (73%)
 
Fat (10%)
 
Protein (17%)
Carbohydrates, 11.13g (73%) Fat, 0.64g (10%) Protein, 3.69g (17%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
54
Fat
0.64g
Carbs
11.13g
Protein
3.69g
There are 54 calories in 155 grams of Broccoli (Without Salt, Drained, Cooked, Boiled).
Calorie breakdown: 10% fat, 73% carbs, 17% protein.

Other Common Serving Sizes:

Serving Size Calories
1 oz 10
1 spear (about 5" long) 13
1/2 cup chopped 27
1 NLEA serving 30
100 g 35
1 stalk small (5" long) 49
1 stalk medium (7-1/2" - 8" long) 63
1 stalk, large (11"-12" long) 98
1 lb 159

Related Types of Broccoli:

Broccoli
Cooked Broccoli (Fat Not Added in Cooking)
Broccoli Raab
Broccoli Flower Clusters
Chinese Broccoli (Cooked)
Broccoli (Spears, Frozen)
  view more broccoli nutritional info

Related Types of Vegetables:

Lettuce
Red Tomatoes
Carrots
Spinach
Mushrooms
Onions
  view more vegetables nutritional info

See Also:

Broccoli (Chopped, Without Salt, Frozen, Drained, Cooked, Boiled)
Broccoli (Spears, Without Salt, Frozen, Drained, Cooked, Boiled)
Potatoes (Flesh Without Skin, Without Salt, Boiled)
Broccoli (with Salt, Drained, Cooked, Boiled)
Broccoli (Chopped, with Salt, Frozen, Drained, Cooked, Boiled)
  view more results
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Recently Eaten By:

gouvs
on 15 April 2014
Rocklake
on 16 April 2014
Vy Lith
on 15 April 2014
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on 10 April 2014

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