Broccoli, frozen, chopped, cooked, boiled, drained, without salt

52 calories in 1 cup

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Calories in Broccoli, frozen, chopped, cooked, boiled, drained, without salt
Broccoli, frozen, chopped, cooked, boiled, drained, without salt Suggest a better name
52 calories in 1 cup
1 cup = 184g ≈ 0.406lb ≈ 6.49oz
0.28 calories / gram
0 Weight Watchers points
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Calorie Sources:69% carbohydrates; 27% proteins; 4% fats
Fats:0.22 g (2 calories, 0% by weight)
Carbohydrates:9.84 g (35 calories, 5% by weight)
Proteins:5.70 g (14 calories, 3% by weight)
Alcohol:~
Water:166.92 g (91% by weight)
Fat Composition:74% polyunsaturated; 15% saturated; 12% monounsaturated
Trans Fat :~
Dietary Fiber:5.52 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11093
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Vitamin A:1860 IU
Retinol:~
Retinol Activity Equivalent:93.84 mcg
α-Carotene:34.96 mcg
β-Carotene:1.10 mg
β-Cryptoxanthin:1.84 mcg
Lycopene:~
Lutein + Zeaxanthin:2.01 mg
Vitamin B-1:92 mcg
Vitamin B-2:147.20 mcg
Vitamin B-3:828.00 mcg
Vitamin B-5:496.80 mcg
Vitamin B-6:239.20 mcg
Vitamin B-9:103.04 mcg
Food folate:103.04 mcg
Dietary Folate Equivalent:103.04 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:29.81 mg
Vitamin C:73.78 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:2.43 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:162.10 mcg
Calcium (Ca):60.72 mg
Copper (Cu):55.20 mcg
Fluoride (F):~
Iron (Fe):1.12 mg
Magnesium (Mg):23.92 mg
Manganese (Mn):404.80 mcg
Phosphorus (P):90.16 mg
Potassium (K):0.26 g
Selenium (Se):1.29 mcg
Sodium (Na):20.24 mg
Zinc (Zn):515.20 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:9.84 g
Dietary Fiber:5.52 g
Sugars Total:2.70 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:5.70 g
Essential amino acids
Phenylalanine:0.17 g
Leucine:0.26 g
Methionine:55.20 mg
Lysine:0.28 g
Isoleucine:0.22 g
Valine:0.26 g
Threonine:0.18 g
Tryptophan:55.20 mg
Histidine:92 mg
Arginine:0.29 g
Non-essential amino acids
Alanine:0.24 g
Aspartic acid:0.42 g
Betaine:~
Cystine:36.80 mg
Glutamic acid:0.75 g
Glycine:0.18 g
Hydroxyproline:~
Proline:0.22 g
Serine:0.20 g
Tyrosine:0.13 g
Fats Total:0.22 g
Saturated fatty acids:18.40 mg
Monounsaturated fatty acids:14.72 mg
Polyunsaturated fatty acids:92 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:18.40 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:3.68 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:14.72 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]:18.40 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:73.60 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:1.31 g
Caffeine:~
Theobromine:~
Product Type:Broccoli
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:3 / 10
Atkins Diet (Maintanence) Rating:3 / 10
Zone Diet Rating:3 / 10
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Did you know?...Make a small hole in the egg by piercing a pin before boiling it. You will be able to remove its skin very easily.
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