Broccoli, Boiled

ORAC Value:
μ mol TE/100g.

The antioxidant value of Broccoli, Boiled described in ORAC units is: 2,160 μ mol TE/100g.

Even when its boiled, broccoli is a nutritious vegetable containing significantly more antioxidants than others which are typically served with it, such as potatoes and carrots.

ORAC Source

USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010