Broccoli, cooked, from restaurant vs. Broccoli, fresh, cooked with oil vs. Broccoli, NS as to form, cooked
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Broccoli, NS as to form, cooked has the most protein of the foods compared, at 2.6 g per 100g.
| Nutrient | Broccoli, cooked, from restaurant | Broccoli, fresh, cooked with oil | Broccoli, NS as to form, cooked |
|---|---|---|---|
| Protein | 2.5 G | 2.6 G | 2.6 G |
| Total lipid (fat) | 4.7 G | 3.4 G | 3 G |
| Carbohydrate, by difference | 6.2 G | 6.3 G | 6.3 G |
| Energy | 77 KCAL | 67 KCAL | 63 KCAL |
| Total Sugars | 1.4 G | 1.4 G | 1.4 G |
| Fiber, total dietary | 2.4 G | 2.4 G | 2.4 G |
| Calcium, Ca | 46 MG | 47 MG | 47 MG |
| Iron, Fe | 0.69 MG | 0.7 MG | 0.7 MG |
| Potassium, K | 300 MG | 306 MG | 306 MG |
| Sodium, Na | 241 MG | 153 MG | 162 MG |
| Cholesterol | 3 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 1.2 G | 0.44 G | 0.73 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.