Vegetables · Nutrition facts

Chopped Broccoli

24 kcal per 100 g, with 2.4 g protein, 4.7 g carbs and 0 g fat. Full micronutrients and serving info below.

Serving: 1 cup (85 g)
Low carbLow calorie
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Chopped BroccoliNutri-Score ACompare
Amount

Showing values for 100 g

24 kcal
Calories
1% of a 2000 kcal day
2.4 g
Protein
34% of calories
4.7 g
Carbs
66% of calories
0 g
Fat
0% of calories
Macro split
Protein 34%Carbs 66%Fat 0%

Nutrition facts

per 100 g
Fiber3.5g12% DV
Sugar1.2g
Saturated fat0g0% DV
Trans fat0g
Cholesterol0mg0% DV
Sodium23.5mg1% DV
Potassium164.7mg4% DV
Calcium58.8mg5% DV
Iron1.1mg6% DV

% DV = share of the FDA daily value for the selected amount.

Source: Open Food Facts · Confidence: 90% · Barcode (EAN): 0035826206046 · Data last verified:

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0035826206046

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Common questions

How many calories are in Chopped Broccoli?

Chopped Broccoli by Food Lion has 24 kcal per 100 g. One serving (85 g) is about 20 kcal.

How much protein is in Chopped Broccoli?

Chopped Broccoli contains 2.4 g of protein per 100 g — about 2 g per 85 g serving.

Is Chopped Broccoli keto-friendly?

With 4.7 g total carbs (about 1.2 g net carbs) per 100 g, it fits low-carb and keto eating patterns in normal portions.

Is Chopped Broccoli low in sodium?

Yes — just 23.5 mg per 100 g (1% of the daily value), which qualifies as low sodium.

Is Chopped Broccoli a good source of fiber?

It provides 3.5 g of fiber per 100 g — 12% of the daily value.

Why does Chopped Broccoli have a Nutri-Score of A?

Nutri-Score weighs negatives (calories, sugar, saturated fat, sodium) against positives (fiber, protein) per 100 g. It collects almost no negative points (low sugar, saturated fat and sodium); points in favor come from fiber (3.5 g). Overall that places it in band A.

How much Chopped Broccoli is 100 calories?

About 417 g of Chopped Broccoli equals 100 kcal. It is a relatively low energy-density food, so portions can be generous.

Is Chopped Broccoli high in calories?

No — only 24 kcal per 100 g; even a 300 g portion stays around 72 kcal.

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