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Source
Not animal-derived
Allergen
No
Role in food
Broccoli is used in a wide variety of dishes, from frozen meals and pasta …
What it is
Broccoli is a green vegetable in the cabbage family, related to cauliflower and Brussels sprouts. It grows on a plant with a tree-like stalk and a flower head. It is typically eaten cooked, but can also be eaten raw.
Why it's used
Broccoli is used in a wide variety of dishes, from frozen meals and pasta dishes to side dishes and salads. It is valued for its nutritional content and mild, slightly bitter flavor. It is often added to savory dishes to increase vegetable content.
Health notes
Broccoli is a nutrient-dense vegetable, rich in vitamins C and K, fiber, and various antioxidants. The U.S. Food and Drug Administration (FDA) recognizes broccoli as a safe food ingredient. International bodies like the European Food Safety Authority (EFSA) have also evaluated its nutritional profile. Research suggests that regular consumption of cruciferous vegetables like broccoli may be associated with various health benefits, though more research is needed to establish direct causal links.
Allergen info
Broccoli is not one of the nine major allergens recognized by the FDA. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.