Cook with Broccoli, cooked, boiled, drained, without salt
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Salt by Mark Kurlansky
Cultural history of salt — the mineral that shaped civilization and cuisine
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Salt by Mark Kurlansky
Cultural history of salt — the mineral that shaped civilization and cuisine
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Modern preservation — curing, smoking, pickling from a NYC chef
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Cooked by Michael Pollan
Four elements of cooking — fire (barbecue), water (braising), air (bread), earth (fermentation)
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Nutrition (per 100g unless noted)
146
Energy (kcal)
2.4
Protein (g)
0.4
Fat (g)
7.2
Carbs (g)
3.3
Fiber (g)
41
Sodium (mg)
Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×55
1×22
2×17
3×5
minty×4
mint×3
fresh×3
sweet×3
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
(2e)-octenoyl-coa(24e)-3α,7α,12α-trihydroxy-5β-cholest-24-enoyl-coa(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa(22α)-hydroxy-campest-4-en-3-one(+)-neomenthol(-)-vestitol(5z)-(15s)-11-α-hydroxy-9,15-dioxoprosta-13-enoate(-)-maackiain(3z)-phytochromobilin(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa(9s,10e,12z)-9-hydroperoxy-10,12-octadecadienoate
Molecular pairings
Pairs well with — computed from shared flavor compounds
Source & License
Source
USDA FoodData Central
License
public-domain
Source page
Imported
6/8/2026, 12:00:11 PM
Verification
Multi-layer verified