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Broccoli Juice
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Vegetables » Broccoli Juice
Updated: 2009-11-05
Traditionally Used For
| Cancer Prevention | Cataract Prevention |
| Immune System |
A Good Source Of
| Calcium | Sulfur | Potassium |
| Vitamin A | Vitamin B-1 |
Freshness Test
The florets should be a purple color. Avoid florets that are yellow in color. Broccoli spoils fast, so only buy the amount you need.
Important
Due to the fact that Broccoli is a green juice, you will find it beneficial to have no more than about ¼ of your juice consisting of green juice.
General
Broccoli contains a lot of calcium and is a member of the cabbage family. One of the best vegetables to juice from a nutritional and health point of view.
Broccoli florets can contain germs and bug. One method to eliminate these germs and bugs is to blanch the broccoli in some boiling salted water before juicing. Plunging vegetables into boiling salted can help clean the vegetables of germs and bugs that cannot be removed by normal washing.
In traditional Chinese cooking, vegetables such as broccoli and cauliflower are often blanched for this very reason.
Not all vegetables need to be blanched but those with tight florets are good candidates for blanching before juicing.
Of course, not everyone will want to do this because they will fear that the nutrition will disappear and certainly, some nutrition will leave. But not a significant amount to be concerned about.
Ultimately, whether you blanch or not is a personal choice but it is definitely a method to help kill germs and bug before juicing.
Chinese Herbal Information
Properties:
Energy: neutral
5 Elements: earth
5 Flavors: sweet
General Information:
Nothing to report.
Cautions & Suggestions:
Nothing to report.
Benefits:
Nothing to report.
Picture of Broccoli
Photo by Scott Bauer.
Broccoli — Nutritional Analysis
| Nutrient | Units | Value per 100 grams |
| Proximates | ||
| Water | g
|
90.69
|
| Energy | kcal
|
28
|
| Energy | kj
|
117
|
| Protein | g
|
2.98
|
| Total lipid (fat) | g
|
0.35
|
| Ash | g
|
0.92
|
| Carbohydrate, by difference | g
|
5.24
|
| Fiber, total dietary | g
|
3.0
|
| Minerals | ||
| Calcium, Ca | mg
|
48
|
| Iron, Fe | mg
|
0.88
|
| Magnesium, Mg | mg
|
25
|
| Phosphorus, P | mg
|
66
|
| Potassium, K | mg
|
325
|
| Sodium, Na | mg
|
27
|
| Zinc, Zn | mg
|
0.40
|
| Copper, Cu | mg
|
0.045
|
| Manganese, Mn | mg
|
0.229
|
| Selenium, Se | mcg
|
3.0
|
| Vitamins | ||
| Vitamin C, total ascorbic acid | mg
|
93.2
|
| Thiamin | mg
|
0.065
|
| Riboflavin | mg
|
0.119
|
| Niacin | mg
|
0.638
|
| Pantothenic acid | mg
|
0.535
|
| Vitamin B-6 | mg
|
0.159
|
| Folate, total | mcg
|
71
|
| Folic acid | mcg
|
0
|
| Folate, food | mcg
|
71
|
| Folate, DFE | mcg_DFE
|
71
|
| Vitamin B-12 | mcg
|
0.00
|
| Vitamin A, IU | IU
|
1542
|
| Retinol | mcg
|
0
|
| Vitamin A, RAE | mcg_RAE
|
77
|
| Vitamin E | mg_ATE
|
1.660
|
| Amino Acids | ||
| Tryptophan | g
|
0.029
|
| Threonine | g
|
0.091
|
| Isoleucine | g
|
0.109
|
| Leucine | g
|
0.131
|
| Lysine | g
|
0.141
|
| Methionine | g
|
0.034
|
| Cystine | g
|
0.020
|
| Phenylalanine | g
|
0.084
|
| Tyrosine | g
|
0.063
|
| Valine | g
|
0.128
|
| Arginine | g
|
0.145
|
| Histidine | g
|
0.050
|
| Alanine | g
|
0.118
|
| Aspartic acid | g
|
0.213
|
| Glutamic acid | g
|
0.375
|
| Glycine | g
|
0.095
|
| Proline | g
|
0.114
|
| Serine | g
|
0.100
|
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