Super source
Fibre
3.21 g · 11% DV target
A versatile cruciferous vegetable with a dense, tree-like structure and earthy flavor, broccoli is a nutritional powerhouse that retains its crisp texture when lightly steamed or roasted.
Broccoli is a well-established source of essential nutrients, including fibre, vitamins A, C, and K, and minerals such as potassium and iron .1
Systematic reviews and meta-analyses of observational studies consistently link broccoli consumption to a reduced risk of several cancers, most notably colorectal and breast cancer .23
The vegetable contains high concentrations of glucosinolates (natural sulfur-containing compounds), which the body converts into bioactive isothiocyanates like sulforaphane that have potent anti-inflammatory and antioxidant properties .1311
Randomized controlled trials have demonstrated that diets rich in specific broccoli varieties can significantly reduce plasma LDL cholesterol (the "bad" cholesterol) and may improve overall cardiovascular risk scores .4
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
3.21 g · 11% DV target
0.17 g · Top 19% of vegetables
36.7 μg · 4% DV target
1.19 mg · 8% DV target
182 μg · 152% DV target
91.1 mg · 101% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in a loose or perforated bag to allow airflow.
Low greenhouse gas emissions compared to animal products, though water usage can be high in certain regions.
Broccoli was developed through centuries of selective breeding from wild cabbage by the Etruscans in ancient Italy.