Calories in Broccoli
Broccoli
Broccoli: Calories
Broccoli, Chinese
(1 cup)
19
Broccoli, Cooked
(1 medium stalk (7-1/2" - 8" long))
50
Broccoli, Flower Clusters
(1 floweret)
5
Broccoli, Frozen, Chopped, Unprepared
(1 package (10 oz))
70
Broccoli, Raw
(1 stalk)
40
View Full Nutrition Label for Broccoli
Broccoli Nutrition Facts Label
Use our 'Nutrition Label Tool' to generate a complete nutrition label for broccoli. This tool will create a food label that looks just like what appears on a cereal box.
Use our 'Nutrition Label Tool' to generate a complete nutrition label for broccoli. This tool will create a food label that looks just like what appears on a cereal box.
Calories Values for Similar Foods
Arrowroot
(10 ounces)
180
Artichokes, Raw
(10 ounces)
130
Arugula
(10 ounces)
70
Asparagus, Raw
(10 ounces)
60
Bamboo Shoots, Raw
(10 ounces)
70
Beets, Raw
(10 ounces)
120
Broccoli, Raw
(10 ounces)
70
Brussels Sprouts, Raw
(10 ounces)
120
Cabbage, Chinese, Pak-Choi, Raw
(10 ounces)
35
Cardoon
(10 ounces)
50
Carrot Juice
(10 ounces)
110
Carrots, Raw
(10 ounces)
120
Catsup
(10 ounces)
290
Cauliflower, Raw
(10 ounces)
70
Celeriac, Raw
(10 ounces)
110
Celery, Raw
(10 ounces)
45
Chives, Raw
(10 ounces)
80
Cilantro
(10 ounces)
60
Tools
Broccoli Nutrition Facts
Click on the link for the Nutrientfacts.com broccoli food facts page for additional nutrition facts for this food 'broccoli' including vitamins, carbohydrates, minerals, fat and other nutrition facts. On this page, you can create nutrition labels online for this or any food for a specified quantity. Use RecipeBuilder to generate cumulative totals of nutrition facts for a list of ingredients.
Click on the link for the Nutrientfacts.com broccoli food facts page for additional nutrition facts for this food 'broccoli' including vitamins, carbohydrates, minerals, fat and other nutrition facts. On this page, you can create nutrition labels online for this or any food for a specified quantity. Use RecipeBuilder to generate cumulative totals of nutrition facts for a list of ingredients.