Broccoli, cooked, boiled, drained, without salt

13 calories in 1 spear (about 5" long)

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Calories in Broccoli, cooked, boiled, drained, without salt
Broccoli, cooked, boiled, drained, without salt Suggest a better name
13 calories in 1 spear (about 5" long)
1 spear = 37g ≈ 0.082lb ≈ 1.31oz
0.35 calories / gram
0 Weight Watchers points
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Calorie Sources:74% carbohydrates; 17% proteins; 10% fats
Fats:0.15 g (1 calorie, 0% by weight)
Carbohydrates:2.66 g (9 calories, 7% by weight)
Proteins:0.88 g (2 calories, 2% by weight)
Water:33.02 g (89% by weight)
Fat Composition:61% polyunsaturated; 25% saturated; 14% monounsaturated
Trans Fat :~
Dietary Fiber:1.22 g (3% by weight)
Serving Sizes: 100 g
1 stalk, large (11"-12" long)
1 stalk, medium (7-1/2" - 8" long)
1 stalk, small (5" long)
1 spear (about 5" long)
0.5 cup, chopped
Food Group:Vegetables and Vegetable Products
USDA #:11091
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Calories in Broccoli
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Calories in Broccoli Leaves
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Calories in Salt
Vitamin A:573 IU
Retinol Activity Equivalent:28.49 mcg
β-Carotene:343.73 mcg
Lutein + Zeaxanthin:399.60 mcg
Vitamin B-1:22.20 mcg
Vitamin B-2:44.40 mcg
Vitamin B-3:203.50 mcg
Vitamin B-5:225.70 mcg
Vitamin B-6:74 mcg
Vitamin B-9:39.96 mcg
Food folate:39.96 mcg
Dietary Folate Equivalent:39.96 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:14.84 mg
Vitamin C:24.01 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:536.50 mcg
Added α-Tocopherol:~
β-Tocopherol:3.70 mcg
γ-Tocopherol:92.50 mcg
Vitamin K:52.21 mcg
Calcium (Ca):14.80 mg
Copper (Cu):22.20 mcg
Fluoride (F):1.48 mcg
Iron (Fe):247.90 mcg
Magnesium (Mg):7.77 mg
Manganese (Mn):70.30 mcg
Phosphorus (P):24.79 mg
Potassium (K):0.11 g
Selenium (Se):0.59 mcg
Sodium (Na):15.17 mg
Zinc (Zn):166.50 mcg
Carbohydrates Total:2.66 g
Dietary Fiber:1.22 g
Sugars Total:0.51 g
Fructose:0.27 g
Glucose/Dextrose:0.18 g
Sucrose:29.60 mg
Proteins Total:0.88 g
Essential amino acids
Phenylalanine:40.70 mg
Leucine:51.80 mg
Methionine:14.80 mg
Lysine:55.50 mg
Isoleucine:33.30 mg
Valine:48.10 mg
Threonine:33.30 mg
Tryptophan:11.10 mg
Histidine:22.20 mg
Arginine:74 mg
Non-essential amino acids
Alanine:40.70 mg
Aspartic acid:0.12 g
Betaine:37 mcg
Cystine:11.10 mg
Glutamic acid:0.20 g
Glycine:37 mg
Proline:40.70 mg
Serine:44.40 mg
Tyrosine:22.20 mg
Fats Total:0.15 g
Saturated fatty acids:25.90 mg
Monounsaturated fatty acids:14.80 mg
Polyunsaturated fatty acids:62.90 mg
Trans fatty acids:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:740 mcg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:18.50 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.70 mg
Eicosanoic/Arachidic [20:0]:1.48 mg
Docosanoic/Behenic [22:0]:1.85 mg
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:3.33 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:740 mcg
Octadecenoic/Oleic [18:1]:7.40 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:18.50 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:40.70 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.28 g
Product Type:Broccoli
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:2 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:2 / 10
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Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
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