 Food Details
Broccoli, frozen, spears, cooked, boiled, drained, without salt
| Group: | Vegetables and Vegetable Products | | Description: | BROCCOLI,FRZ,SPEARS,CKD,BLD,DRND,WO/SALT | | Refuse: | 0% | | Ca:P ratio: | 1:1.08 |
Nutrients
| Nutrient |
Value |
Unit |
Derivation Note |
| Proximates | | Water | 90.72 | g | |
| Energy | 28 | kcal | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Energy | 117 | kj | |
| Protein | 3.1 | g | |
| Total lipid (fat) | 0.11 | g | |
| Ash | 0.71 | g | |
| Carbohydrate, by difference | 5.35 | g | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Fiber, total dietary | 3 | g | |
| Sugars, total | 1.44 | g | Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used |
| Minerals | | Calcium, Ca | 51 | mg | |
| Iron, Fe | 0.61 | mg | |
| Magnesium, Mg | 20 | mg | |
| Phosphorus, P | 55 | mg | |
| Potassium, K | 180 | mg | |
| Sodium, Na | 24 | mg | |
| Zinc, Zn | 0.3 | mg | |
| Copper, Cu | 0.043 | mg | |
| Manganese, Mn | 0.325 | mg | |
| Selenium, Se | 1.9 | mcg | Analytical data |
| Vitamins | | Vitamin C, total ascorbic acid | 40.1 | mg | |
| Thiamin | 0.055 | mg | |
| Riboflavin | 0.081 | mg | |
| Niacin | 0.458 | mg | |
| Pantothenic acid | 0.274 | mg | |
| Vitamin B-6 | 0.13 | mg | |
| Folate, total | 30 | mcg | |
| Folic acid | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Folate, food | 30 | mcg | |
| Folate, DFE | 30 | mcg_DFE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin B-12 | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin B-12, added | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin A, IU | 1118 | IU | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Vitamin A, RAE | 56 | mcg_RAE | Nutrient that is based on other nutrient/s; calculated rather than analyzed |
| Retinol | 0 | mcg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin E (alpha-tocopherol) | 1.32 | mg | Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used |
| Vitamin E, added | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Vitamin K (phylloquinone) | 99.5 | mcg | Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used |
| Lipids | | Fatty acids, total saturated | 0.018 | g | |
| 4:0 | 0 | g | |
| 6:0 | 0 | g | |
| 8:0 | 0 | g | |
| 10:0 | 0 | g | |
| 12:0 | 0 | g | |
| 14:0 | 0 | g | |
| 16:0 | 0.016 | g | |
| 18:0 | 0.002 | g | |
| Fatty acids, total monounsaturated | 0.008 | g | |
| 16:1 undifferentiated | 0 | g | |
| 18:1 undifferentiated | 0.008 | g | |
| 20:1 | 0 | g | |
| 22:1 undifferentiated | 0 | g | |
| Fatty acids, total polyunsaturated | 0.055 | g | |
| 18:2 undifferentiated | 0.013 | g | |
| 18:3 undifferentiated | 0.042 | g | |
| 18:4 | 0 | g | |
| 20:4 undifferentiated | 0 | g | |
| 20:5 n-3 | 0 | g | |
| 22:5 n-3 | 0 | g | |
| 22:6 n-3 | 0 | g | |
| Cholesterol | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Amino Acids | | Tryptophan | 0.032 | g | |
| Threonine | 0.101 | g | |
| Isoleucine | 0.121 | g | |
| Leucine | 0.145 | g | |
| Lysine | 0.156 | g | |
| Methionine | 0.037 | g | |
| Cystine | 0.022 | g | |
| Phenylalanine | 0.094 | g | |
| Tyrosine | 0.07 | g | |
| Valine | 0.142 | g | |
| Arginine | 0.161 | g | |
| Histidine | 0.055 | g | |
| Alanine | 0.131 | g | |
| Aspartic acid | 0.236 | g | |
| Glutamic acid | 0.417 | g | |
| Glycine | 0.105 | g | |
| Proline | 0.127 | g | |
| Serine | 0.111 | g | |
| Others | | Alcohol, ethyl | 0 | g | |
| Caffeine | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Theobromine | 0 | mg | Assumed zero (Insignificant amount or not naturally occurring in a food, such as fiber in meat) |
| Carotenoids | | Carotene, beta | 663 | mcg | Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used |
| Carotene, alpha | 15 | mcg | Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used |
| Cryptoxanthin, beta | 1 | mcg | Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used |
| Lycopene | 0 | mcg | Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used |
| Lutein + zeaxanthin | 1498 | mcg | Based on another form of the food or similar food; Concentration adjustment; Solids; Retention factors not used |
|
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