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Explore and compare food records, measurements per 100 g and recorded sources. Data coverage and preparation vary by food.

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  1. Home
  2. Food alternatives
  3. Raw broccoli / Raw cauliflower
Vegetables/Alternative guide

Broccoli and cauliflower comparison

Recorded values, serving calculations and kitchen notes for raw broccoli and raw cauliflower.

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100 g valuesCalculate servingsSelection guideQuestions

Practical overview

Both records are raw vegetables. Boiling, roasting and adding sauce produce a different dish.

Nutrients at equal weight

Both records are raw vegetables. Boiling, roasting and adding sauce produce a different dish.

Broccoli and cauliflower comparison · Recorded values per 100 g
Per 100 gRaw broccoliRaw cauliflower
Energy34 kcal25 kcal
Protein2.82 g1.92 g
Carbohydrate6.64 g4.97 g
Fat0.37 g0.28 g
Fiber
2.6 g
2 g
Total sugars1.7 g1.91 g
Sodium33 mg30 mg

No data = no measurement in this record. It differs from a measured zero. Total sugar is not a measurement of added sugar.

Compare your own servings

Enter each food's edible weight separately. The initial 100 g is a comparison basis, not a recommended serving.

Raw broccoli

34 kcal

Protein
2.82 g
Carbohydrate
6.64 g
Fat
0.37 g
Fiber
2.6 g

Raw cauliflower

25 kcal

Protein
1.92 g
Carbohydrate
4.97 g
Fat
0.28 g
Fiber
2 g

Energy difference between the selected servings: 9 kcal.

Calculation: recorded value per 100 g × grams / 100. No data means a missing measurement, not zero. Added sauces and ingredients are not included.

Raw records, cooking and additions

How to assess these alternatives

1

Use in recipes and meals

Oil and cheese add to the vegetable’s values when roasting. Use edible raw grams to compare the vegetables alone; find a suitable cooked record when weighing a cooked dish.

2

Check the record identity

Removed stalks and leaves make purchased and edible weights different. Do not transfer a raw vitamin comparison directly to cooked food; preparation also matters.

3

Adjust to your actual portion

Start with the same 100 g for raw broccoli and raw cauliflower, then change both amounts separately below. Weigh the edible portion; multiply each recorded value per 100 g by grams / 100. Missing measurements are not converted to zero.

The table represents only the specified records. Preparation and consumed quantities change the calculation.

Common questions about this comparison

Both records are raw vegetables. Boiling, roasting and adding sauce produce a different dish.

Oil and cheese add to the vegetable’s values when roasting. Use edible raw grams to compare the vegetables alone; find a suitable cooked record when weighing a cooked dish.

Removed stalks and leaves make purchased and edible weights different. Do not transfer a raw vitamin comparison directly to cooked food; preparation also matters.

Compared records

Raw broccoli

Reported source: USDA (12/2025)

Record updated: 2026-04-21

Raw cauliflower

Reported source: USDA (12/2025)

Record updated: 2026-04-21

Values describe these specific records, not every product sharing the same name.

Calculate the whole plate

Add your main dish, side and sauce with their actual weights.

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Sources and methodology

  • Besin Analiz: data and calculation methods
  • USDA: food data types

These are reading references. The foods' reported data sources are listed separately above.