Broccoli

Broccoli Facts:

Nutrition Facts
Serving Size 1 Cup - Chopped
Servings Per Container 1

Amount Per Serving
Calories 31 Calories from Fat 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 2g
Protein 3g

Vitamin A 11%
Vitamin C 135%
Calcium 4%
Iron 4%
Vitamin E 4%
Vitamin K 116%
Thiamin 4%
Riboflavin 6%
Niacin 3%
Vitamin B6 8%
Folate 14%
Pantothenic Acid 5%
Magnesium 5%
Phosphorus 6%
Potassium 8%
Zinc 2%
Copper 2%
Manganese 10%
Selenium 3%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

PQ (Protein Quality) x PDCAAS (Protein Digestibility Corrected Amino Acid Score) - 61

 

 

Additional Contents

 

Potential Health Benefits

  • powerful anti-cancer properties
  • powerful free radical scavenger
  • bone & joint health boost 
  • common cold prevention
  • lower "bad" cholesterol
  • digestive health boost
  • energy boost

 

Potential Athletic Benefits

  • Good source of complex carbohydrates to provide for long term energy demands.
  • Support immune system from post-workout vulnerabilities.
  • Vision support for high-speed, high-agility sport disciplines.
  • Help reduce cancer risk from excessive exposure to free radicals and body stress.

Glycemic Index Rank

10 out of 100

RankValue
Low Glycemic less than 55

Food Sensitivity Rank

1.1 to 1 ratio

RankValue
Low-Medium for Fructose Sensitivity more than 1 (fructose to glucose ratio)

Broccoli has a fond reputation for its ability to help eliminate carcinogens from the body. Broccoli holds potent forms of the compounds called glucosinolates which may be responsible for this action. In addition, broccoli may serve as a powerful remedy for respiratory disorders providing effective relief and comfort. Overall, broccoli is a superior vegetable with superior health benefits.

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glucosinolates

are naturally occurring organic compounds found in certain types of plants like mustard and cabbage. They have been studied to possibly effect carcinogen content within our bodies by eliminating them before they can damage DNA and cell-signaling processes.
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Sources include: USDA

***All-Body Fitness takes no responsibility for the accuracy of the information provided above. Please contact a medical doctor or a registered dietitian for nutrition advice.

 

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