Broccoli, raw vs. Broccoli, fresh, cooked, no added fat vs. Broccoli raab, 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 raab, cooked has the most protein of the foods compared, at 3.2 g per 100g.
| Nutrient | Broccoli, raw | Broccoli, fresh, cooked, no added fat | Broccoli raab, cooked |
|---|---|---|---|
| Protein | 2.6 G | 2.7 G | 3.2 G |
| Total lipid (fat) | 0.34 G | 0.35 G | 3.1 G |
| Carbohydrate, by difference | 6.3 G | 6.5 G | 2.9 G |
| Energy | 39 KCAL | 41 KCAL | 46 KCAL |
| Total Sugars | 1.4 G | 1.4 G | 0.39 G |
| Fiber, total dietary | 2.4 G | 2.5 G | 2.7 G |
| Calcium, Ca | 46 MG | 48 MG | 109 MG |
| Iron, Fe | 0.69 MG | 0.72 MG | 2.2 MG |
| Potassium, K | 303 MG | 315 MG | 198 MG |
| Sodium, Na | 36 MG | 158 MG | 159 MG |
| Cholesterol | 0 MG | 0 MG | 2 MG |
| Fatty acids, total saturated | 0.04 G | 0.04 G | 0.78 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.