S & L Produce, Inc.

Broccoli

RETAIL

To satisfy customer needs offer them a choice of options including bunches, florets, and gourmet spears of uncut stalks 4 to 6 inches long.

Place broccoli on a rack one or two layers deep so cold air from below will circulate throughout. Icing or misting will replace water lost through evaporation. If stacked deeper, the top layer probably won't get the benefit of refrigeration.

Cross-merchandise broccoli with refrigerated vegetable dips, cheese sauces, or salad dressings. This can increase impulse buying.

FOOD SERVICE

To prepare broccoli for cooking, wash and trim the main stem lightly. Do not remove the whole stem because the stalk is edible. Cook as briefly as possible in a small amount of water to preserve the crisp texture and to conserve nutrients.

Equivalents

1 lbs = 4.5 portions or two medium spears

HANDLING

  • Ethylene-sensitive. Do not store or transport with commodities that produce ethylene.
  • Moderately sensitive to freezing injury.
  • Dunking in cold water can revive slightly wilted broccoli.

NUTRITION

The U.S. Food and Drug Administration has approved the following nutrient content descriptors for broccoli: fat-free (must state that broccoli contains less than 0.5g fat per 85g of broccoli), saturated fat-free, low-sodium, cholesterol-free, low in calories, high in vitamin C, and a good source of folate.

Details

Temp

32°F

Humidity

95-100%

Mist

Lightly (Unpackaged)

Shelf Life

Bunched: 10-14 days, Packaged: 14 to 16 days

Nutrition

Serving Size:
1 medium stalk (148g)

Calories

45

Total Fat

0g (1%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

55mg (2%)

Total Carbs

8g (3%)

Dietary Fiber

5g (20%)

Sugars

3g

Protein

5g (10%)

Vitamin A

15%

Vitamin C

220%

Calcium

6%

Iron

3%

For reference only.
Percent values based on
2,000-calorie diet.