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One cup of raw broccoli, for instance, contains magnesium, potassium, selenium, folate, vitamin A, vitamin C, vitamin K, nearly 2 grams of protein and close to 2 grams of dietary fiber, per the U ...
Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur -containing glucosinolate compounds, isothiocyanates and sulforaphane , are diminished by boiling but are better preserved by steaming , microwaving or stir-frying .
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
Potassium aspartate is not approved for use as a chemical in its own right (but may be approved as a component in a product covered by a group standard) in the United States [2] or European Union [3] or New Zealand [2] or Australia, [2] for treating any medical condition, [4] but is studied as an alternative to potassium chloride to treat high blood pressure (hypertension): potassium chloride ...
Glucoraphanin is a glucosinolate found in broccoli, [1] [2] mustard and other cruciferous vegetables. [3] [4] Glucoraphanin is converted to sulforaphane by the enzyme myrosinase. [5] In plants, sulforaphane deters insect predators and acts as a selective antibiotic. [6]
Broccoli has long been a dinnertime staple, loved for its versatility whether steamed, roasted, or stir-fried.But another green veggie, broccolini, has gained popularity as a more elegant-looking ...
Vegetables like leafy greens, cucumbers, and tomatoes provide vitamin C, potassium, and antioxidants, which help protect cells from stress, damage, and disease. Extra virgin olive oil offers ...
Food composition data (FCD) are detailed sets of information on the nutritionally important components of foods and provide values for energy and nutrients including protein, carbohydrates, fat, vitamins and minerals and for other important food components such as fibre. The data are presented in food composition databases (FCDBs).