Broccoli

Broccoli
Name	Broccoli
USDA_ID
Food_group
Keto_friendliness	Low carb
Calories	35.29411765
Fat	0
Protein	2.352941176
Net carbohydrates	7.058823529
Sugars	1.176470588
Saturated fats	0
Serving description	Broccoli

https://images.openfoodfacts.org/images/products/001/111/020/7043/front_en.3.400.jpg

Culinary Uses

• Broccoli can be cooked in a variety of ways, such as steaming, roasting, or stir-frying. It is often used in soups, stews, and salads, and can also be eaten raw as a snack or appetizer.
• Broccoli is commonly paired with other ingredients, such as garlic, lemon, and Parmesan cheese, to enhance its flavor. It is also commonly used as an ingredient in stir-fries and pasta dishes.

Nutritional Value

• Broccoli is a good source of fiber, vitamins C and K, folate, and potassium. It is also low in calories and fat, making it a healthy addition to any diet.
• Broccoli has been shown to have a variety of health benefits, such as reducing the risk of cancer, promoting heart health, and improving digestion. It is also high in antioxidants, which can help to protect the body from damage caused by free radicals.

Production and Distribution

• Broccoli is grown and consumed in many different countries around the world, with the largest producers including China, India, and the United States. The vegetable is typically harvested in the fall and winter months, and can be stored and transported in a variety of different forms, such as fresh, frozen, or canned.
• Broccoli is widely available in most grocery stores and supermarkets, and can be found in a variety of different forms, such as fresh, frozen, or canned. It is also commonly used as an ingredient in a variety of different food products, such as soups, sauces, and frozen dinners.

See also

• Cruciferous vegetables
• Healthy diet
• Vitamin C
• Antioxidant

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  Broccoli plants growing in New Jersey in April
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  Broccoli florets
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  Broccoli bloem