Broccoli

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Vegetables

Broccoli & Cauliflower

Broccoli

Selection Information

Usage: Eating fresh, cooking, stir-fry, in salads, in soups.

Selection: Good quality broccoli will be dark green to almost blue in color on the flower end and will also be tightly budded.

Avoid: Avoid broccoli with a flower end that is soft enough to easily part with your finger tips. Avoid broccoli that is even slightly limp. Product that has yellow buds (blooming) is overmature.

Seasonal Information

Broccoli is available year-round from California, and available from Washington from June through October.

Broccoli Nutritional Information

Serving Size: 1 med. Stalk (140g)
Amount Per Serving
Calories 50	Calories from Fat 0.5
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 70mg	2%
Total Carbohydrate 9g	3%
Dietary Fiber 4g	15%
Sugars
Protein 4g
Vitamin A 10%	Vitamin C 200%
Calcium 6%	Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Calcium is low-calorie, low-fat, low-sodium, high in fiber, a good source of vitamin A, extremely high in vitamin C, cholesterol-free.

Broccoli Tips & Trivia

Don't make the mistake of discarding the broccoli stalk. Even the thickest stalk can be used and is quite delicious. Simply peel the outside skin from the stalk and cook as you would the rest of the broccoli. Cutting the stalks into thin slices and adding to stir-fry makes a great star-shaped addition to the appearance and texture of your meal.
Broccoli, a member of the mustard family, was known to early colonists who brought it from Europe where it originated in the wild form around the Mediterranean.