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Broccoli, chinese, cooked

19 calories in 1 cup

Calories in Broccoli, chinese, cooked
Broccoli, chinese, cooked Suggest a better name
19 calories in 1 cup
1 cup = 88g ≈ 0.194lb ≈ 3.10oz
0.22 calories / gram
0 Weight Watchers points
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Calorie Sources:61% carbohydrates; 27% fats; 12% proteins
Fats:0.63 g (5 calories, 1% by weight)
Carbohydrates:3.35 g (12 calories, 4% by weight)
Proteins:1 g (2 calories, 1% by weight)
Alcohol:~
Water:82.32 g (94% by weight)
Fat Composition:67% polyunsaturated; 22% saturated; 10% monounsaturated
Trans Fat :~
Dietary Fiber:2.20 g (3% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Vegetables and Vegetable Products
USDA #:11969
Related Foods: Calories in Broccoli Raab
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Calories in Chinese Chestnuts
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Vitamin A:1441 IU
Retinol:~
Retinol Activity Equivalent:72.16 mcg
α-Carotene:~
β-Carotene:865.04 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:802.56 mcg
Vitamin B-1:79.20 mcg
Vitamin B-2:123.20 mcg
Vitamin B-3:378.40 mcg
Vitamin B-5:132 mcg
Vitamin B-6:61.60 mcg
Vitamin B-9:87.12 mcg
Food folate:87.12 mcg
Dietary Folate Equivalent:87.12 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:22.26 mg
Vitamin C:24.82 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:422.40 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:74.62 mcg
Calcium (Ca):88 mg
Copper (Cu):52.80 mcg
Fluoride (F):~
Iron (Fe):492.80 mcg
Magnesium (Mg):15.84 mg
Manganese (Mn):228.80 mcg
Phosphorus (P):36.08 mg
Potassium (K):0.23 g
Selenium (Se):1.14 mcg
Sodium (Na):6.16 mg
Zinc (Zn):343.20 mcg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:3.35 g
Dietary Fiber:2.20 g
Sugars Total:0.74 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:1 g
Essential amino acids
Phenylalanine:~
Leucine:~
Methionine:~
Lysine:~
Isoleucine:~
Valine:~
Threonine:~
Tryptophan:~
Histidine:~
Arginine:~
Non-essential amino acids
Alanine:~
Aspartic acid:~
Betaine:88 mcg
Cystine:~
Glutamic acid:~
Glycine:~
Hydroxyproline:~
Proline:~
Serine:~
Tyrosine:~
Fats Total:0.63 g
Saturated fatty acids:96.80 mg
Monounsaturated fatty acids:44 mg
Polyunsaturated fatty acids:0.29 g
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]:79.20 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:8.80 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]:35.20 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]:61.60 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.22 g
[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:0.70 g
Caffeine:~
Theobromine:~
Product Type:Broccoli
Weight Watchers Points:0 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:4 / 10
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Did you know?...Unbroken garlic bulbs will keep for up to 3 to 4 months. Individual cloves will keep from 5 to 10 days. Store in a cool, dark, and dry location (dampness is the enemy of garlic, so store away from stove and sink). If the cloves sprout, the garlic is still usable and the sprouts can be used for salads.
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