Broccoli, frozen, spears, cooked, boiled, drained, with salt
Not all nutrients have documented microbiome impacts. We work from what we have. Some nutrients may appear multiple times -- there may be multiple sources.
Items marked as significant are used to estimate the microbiome impact of the food.
| mg per 100 grams | Significant amount | Priority | Nutrient |
|---|---|---|---|
| 90720 | - | Water | |
| 3100 | - | Protein | |
| 710 | - | ASH, TOTAL | |
| 180 | - | Potassium, K | |
| 110 | - | Total lipid (fat) | |
| 55 | - | Phosphorus, P | |
| 51 | - | Calcium, Ca | |
| 42 | - | FATTY ACIDS, POLYUNSATURATED, 18:3undifferentiated, LINOLENIC, OCTADECATRIENOIC (Conjugated fatty acids) | |
| 40.1 | - | Vitamin C | |
| 20 | - | Magnesium, Mg | |
| 16 | - | FATTY ACIDS, SATURATED, 16:0, HEXADECANOIC (Palmitic acid) | |
| 13 | - | FATTY ACIDS, POLYUNSATURATED, 18:2undifferentiated, LINOLEIC, OCTADECADIENOIC (Conjugated fatty acids) | |
| 8 | - | FATTY ACIDS, MONOUNSATURATED, 18:1undifferentiated, OCTADECENOIC (Oleic acid) | |
| 2 | - | FATTY ACIDS, SATURATED, 18:0, OCTADECANOIC (Stearic acid) | |
| 0.61 | - | Iron, Fe | |
| 0.458 | - | Niacin | |
| 0.325 | - | Manganese, Mn | |
| 0.3 | - | Zinc, Zn | |
| 0.274 | - | Pantothenic acid | |
| 0.13 | - | Vitamin B-6 | |
| 0.081 | - | Riboflavin | |
| 0.055 | - | Thiamin | |
| 0.043 | - | Copper, Cu | |
| 0.03 | - | Folic acid | |
| 0.0019 | - | Selenium, Se |