Broccoli

broccoli

Photo by Steven Lilley. Creative Commons License.

Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable (Wikipedia, nd).

Allergy Alert:

Symptoms of broccoli allergy typically occur minutes to an hour after the ingestion of broccoli or a food that contains broccoli. These symptoms include tingling or itching of the mouth, a skin rash or hives, swelling of the lips, hands or feet, difficulty breathing, cough, nausea, vomiting and dizziness. The primary treatment for broccoli allergy is avoidance of broccoli and any food products containing broccoli. In the event of an accidental exposure, an antihistamine such as benadryl can be used for a localized skin reaction such as itching (Chancellor, 2013).

Common Uses:

Broccoli is a great vegetable to be used in a variety of dishes. It can be used as a side or as a tasty addition to a salad. Broccoli is usually known for its flowering top which can be consumed along with its stem.

Nutritional Information:

Amount Per 1 NLEA serving (148 g)

Calories 50
% Daily Value*
Total Fat 0.6 g 0%
Saturated fat 0.1 g 0%
Polyunsaturated fat 0.1 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 49 mg 2%
Potassium 468 mg 13%
Total Carbohydrate 10 g 3%
Dietary fiber 3.8 g 15%
Sugar 2.5 g
Protein 4.2 g 8%
Vitamin A 18% Vitamin C 220%
Calcium 7% Iron 6%
Vitamin D 0% Vitamin B-6 15%
Vitamin B-12 0% Magnesium 7%

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