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Nutritional Information

1 cup chopped, broccoli

  • Calories 31
  • Calories from Fat 3.06
  • Amount%DV
  • Total Fat 0.34g1%
  • Saturated Fat 0.035g0%
  • Monounsaturated Fat 0.01g
  • Polyunsaturated Fat 0.035g
  • Cholestreol 0mg0%
  • Sodium 30mg1%
  • Potassium 288mg8%
  • Total Carbohydrate 6.04g2%
  • Dietary Fiber 2.4g10%
  • Sugars 1.55g
  • Protein 2.57g5%
  • Calcium 4mg0%
  • Iron 4mg22%
  • Vitamin A 11%
  • Vitamin C 135%

When In Season:

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    Virginia: September (early) - November (late)
    Washington: June (late) - August (late)

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Broccoli on Wikipedia:

For other uses, see Broccoli (disambiguation). Broccoli Broccoli, Calabrese cultivar Species Brassica oleracea Cultivar Group Italica Group Origin From Italy (2,000 years ago)[1][2]

Broccoli (from the Italian plural of broccolo, referring to ``the flowering top of a cabbage``)[3] is a plant of the cabbage family Brassicaceae (formerly Cruciferae).

It is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.



Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable being known of 2,000 years ago.[4] Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians.[5] Broccoli was first introduced to the United States by these immigrants, but had not become widely known until the 1920s.[4]



Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in