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Broccoli

Department of Defense fact sheet containing nutritional information for broccoli.

Product Description

Good quality broccoli should have fresh-looking, light green stalks that are no more than approximately five inches in length and of consistent thickness. Bud clusters should be compact and purple-green in color.

Peak Growing Season

Broccoli is available throughout the year. Its peak season is from March to November.

Uses

Broccoli can be used in stir-fries, rice bowls, soups, and salads.

Preparation

Handle broccoli with care to avoid discoloration, deterioration, or loss of buds. To revive slightly wilted broccoli, apply ice directly to bunches or plunge in cold water, drain, and refrigerate.

Storage

Broccoli should be stored between 32–35 degrees Fahrenheit with a relative humidity of 90–95 percent. They should be topped with ice when refrigerated and stored in an area with good air circulation. To ensure good air circulation, one should allow adequate spacing between boxes.

Best If Used By

Broccoli can be stored in the refrigerator for up to four days.

Nutrition Facts

1/2 cup of raw broccoli provides:

Calories 15
Protein 1.28 g
Carbohydrate 3.02 g
Fat 0.17 g
Saturated Fat 0.018 g
Cholesterol 0 mg
Iron 0.33 mg
Vitamin C 40.6 mg
Vitamin A 14 RAE
Calcium 21 mg
Sodium 15 mg
Dietary Fiber 1.2 g

Source of Information

Produce Marketing Association [http://www.pma.com/] External link opens in new window or tab.
Produce Oasis [http://www.produceoasis.com] External link opens in new window or tab.
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00] External link opens in new window or tab.
Dole [http://www.dole.com/] External link opens in new window or tab.

Questions: Amy Bell | abell@cde.ca.gov | 916-322-5051 
Last Reviewed: Thursday, February 25, 2016
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