Editing Broccoli (section)

==Nutrition==
Raw broccoli is 89% water, 7% [[carbohydrate]]s, 3% [[protein]], and contains negligible [[fat]] (table). A {{convert|100|g|oz|frac=2|abbr=off|adj=on}} reference amount of raw broccoli provides {{convert|141|kJ|kcal|abbr=off}} of [[food energy]] and is a rich source (20% or higher of the [[Daily Value]], DV) of [[vitamin C]] (99% DV) and [[vitamin K]] (85% DV) (table). Raw broccoli also contains moderate amounts (10–19% DV) of several [[B vitamins]] and the [[dietary mineral]] [[potassium in biology|potassium]], whereas other [[micronutrient]]s are low in content (less than 10% DV). Broccoli contains the dietary [[carotenoid]], [[beta-carotene]].<ref>{{cite journal |last1=Farnham |first1=Mark W. |last2=Kopsell |first2=Dean A. |title=Importance of Genotype on Carotenoid and Chlorophyll Levels in Broccoli Heads |journal=HortScience |date=Aug 2009 |volume=44 |issue=5 |page=1248-1253|doi=10.21273/HORTSCI.44.5.1248 |url=https://journals.ashs.org/hortsci/view/journals/hortsci/44/5/article-p1248.xml|access-date=18 October 2023}} [https://journals.ashs.org/hortsci/downloadpdf/journals/hortsci/44/5/article-p1248.xml PDF]</ref>

===Cooking===
{{See also|List of broccoli dishes}}
Boiling substantially reduces the levels of broccoli [[glucosinolate]]s, while other cooking methods, such as [[steaming]], [[Microwave oven|microwaving]], and [[stir-frying]], have no significant effect on glucosinolate levels.<ref name=Nugrahedi/>