Fresh Phal Sabzi in Multan

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12/02/2026

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12/02/2026

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12/02/2026

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Fresh Phal Sabzi in Multan
Production
In 2026, global production of broccoli (combined for production reports with cauliflowers) was 26 million tonnes, with China and India together accounting for 72% of the world total.[18] Secondary producers, each having about one million tonnes or less annually, were the United States, Spain, and Mexico (table).

In the United States, broccoli is grown year-round in California – which produced 92% of the crop nationally – with 95% of the total crop produced for fresh sales in 2018.[23]

Broccoli, raw
Nutritional value per 100 g (3.5 oz)
Energy 141 kJ (34 kcal)
Carbohydrates
6.64 g
Sugars 1.7 g
Dietary fiber 2.6 g
Fat
0.37 g
Protein
2.82 g
Vitamins Quantity %DV†
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin
4% 31 μg
3%361 μg
1403 μg
Thiamine (B1) 6% 0.071 mg
Riboflavin (B2) 10% 0.117 mg
Niacin (B3) 4% 0.639 mg
Pantothenic acid (B5) 11% 0.573 mg
Vitamin B6 13% 0.175 mg
Folate (B9) 16% 63 μg
Choline 4% 19 mg
Vitamin C 107% 89.2 mg
Vitamin E 5% 0.78 mg
Vitamin K 97% 101.6 μg
Minerals Quantity %DV†
Calcium 5% 47 mg
Iron 6% 0.73 mg
Magnesium 6% 21 mg
Manganese 10% 0.21 mg
Phosphorus 9% 66 mg
Potassium 11% 316 mg
Sodium 2% 33 mg
Zinc 4% 0.41 mg
Other constituents Quantity
Water 89.3 g
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central
Nutrition
Raw broccoli is 89% water, 7% carbohydrates, 3% protein, and contains negligible fat (table). A 100-gram (3+1⁄2-ounce) reference amount of raw broccoli provides 141 kilojoules (34 kilocalories) of food energy and is a rich source (20% or higher of the Daily Value, DV) of vitamin C (107% DV) and vitamin K (97% DV) (table). Raw broccoli also contains moderate amounts (10–19% DV) of several B vitamins and the dietary mineral manganese, whereas other micronutrients are low in content (less than 10% DV). Broccoli contains the dietary carotenoid, beta-carotene.[24]

Cooking
See also: List of broccoli dishes
Boiling substantially reduces the levels of broccoli glucosinolates, while other cooking methods, such as steaming, microwaving, and stir-frying, have no significant effect on glucosinolate levels.[3]

Taste
The perceived bitterness of cruciferous vegetables, such as broccoli, results from glucosinolates and their hydrolysis products, particularly isothiocyanates and other sulfur-containing compounds.[25] Preliminary research indicates that genetic inheritance through the gene TAS2R38 may be responsible in part for bitter taste perception in broccoli.[26]

12/02/2026

05/02/2026

Fresh Phal Sabzi in Multan
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05/02/2026

Fresh Phal Sabzi in Multan
Eat fresh and make your life Fresh
Your 1st order is most valuable for us .
Whatsapp Now/03030724420

05/02/2026

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05/02/2026

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04/02/2026

Fresh Phal Sabzi in Multan