Broccoli

Nutrition per ~85 g · ¾ cup chopped

3.4 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 96.

Less a 2.0 anti-nutrient penalty (high sodium).

What it feeds primary sources only

Systems

Pathways

Overview

Broccoli (Brassica oleracea var. italica) originated in the Mediterranean region and has been cultivated for over 2,000 years. As a cruciferous vegetable, it contains glucosinolates—compounds that convert to isothiocyanates like sulforaphane when cells are damaged during chewing or cooking. Per 100g, broccoli delivers 101.6 mcg of vitamin K (essential for bone mineralization and vascular health), 89.2 mg of vitamin C (supporting immune function and collagen synthesis), and 2.6g of fiber (promoting gut microbiota diversity). The sulforaphane content is particularly relevant for longevity research, with studies showing activation of Nrf2 pathways that enhance cellular defense against oxidative stress and support Phase II detoxification enzymes. Broccoli's high potassium-to-calorie ratio aids cardiovascular regulation, while its folate content supports methylation and neurological health. Regular consumption has been associated with reduced risk of chronic diseases including certain cancers, cardiovascular disease, and cognitive decline. The vegetable's anti-inflammatory properties make it valuable for aging populations seeking to reduce systemic inflammation, a key hallmark of aging.

Health benefits 5

Pairs with

• Pair with olive oil or avocado because fat-soluble vitamins K and carotenoids require dietary lipids for absorption and bioavailability
• Combine with garlic or onions because their allicin and quercetin compounds synergize with broccoli's sulforaphane to enhance anti-inflammatory and detoxification pathways
• Eat with citrus (lemon, orange) because vitamin C stabilizes and enhances the bioavailability of sulforaphane and increases non-heme iron absorption from broccoli
• Pair with fermented foods (kimchi, sauerkraut, miso) because beneficial bacteria support the metabolism and utilization of glucosinolates into bioactive isothiocyanates

In the kitchen

• Lightly steam or sauté broccoli for 3-5 minutes rather than boiling to preserve heat-sensitive vitamin C and myrosinase enzyme activity needed for sulforaphane formation
• Chew thoroughly or finely chop raw broccoli before cooking to maximize myrosinase enzyme activity, which converts glucosinolates to sulforaphane; alternatively, include raw florets in salads
• Store broccoli in a sealed container in the refrigerator crisper drawer for up to 7 days; consume within 3-4 days for optimal sulforaphane content, as it degrades over time
• Select broccoli with tight, deep green florets and firm stems; avoid yellowing or flowering crowns, which indicate reduced nutrient density and sulforaphane potential
• Consider consuming broccoli 3-4 times weekly as part of a varied cruciferous vegetable rotation (alternating with cabbage, cauliflower, Brussels sprouts) to optimize benefits while managing goitrogen exposure in iodine-limited populations

When to eat it anytime

Broccoli contains no bioactive compounds timing-dependent for absorption or efficacy. Its fiber may slightly delay gastric emptying, making it suitable with any meal. Consuming at lunch or dinner with fat-containing foods (olive oil, fish, nuts) optimizes fat-soluble vitamin K absorption. No specific pre/post-workout advantage.

Breaks a fast

While broccoli is compatible with intermittent fasting windows, its fiber and volume make it more satiating with meals. Those with thyroid dysfunction on levothyroxine should maintain consistent intake rather than clustering consumption on specific days.