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/]
Produce Oasis [http://www.produceoasis.com]
U.S. Department of Agriculture Nutrition Data Laboratory [http://www.ars.usda.gov/main/site_main.htm?modecode=12-35-45-00]
Dole [http://www.dole.com/]