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Portions and preparation · USDA nutrition

Broccoli and cauliflower cooked calories per cup: 36–74 across all 2 named USDA examples

Across all 2 named USDA examples, a cup contains 36–74 calories. Their listed weights span 155–160 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

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Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 80 g

37calories

Broccoli and cauliflower, cooked, fat added

Protein
1.8 g
Carbs
3.5 g
Fat
2.2 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2710032 Full nutrition profile →

Compare all 2 food records, nutrition tables and USDA sources

The 2 exact records in this guide report 18–37 calories in the records' own listed source servings and 23–46 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Broccoli and cauliflower cooked, begin by separating “Broccoli and cauliflower, cooked, fat added” from “Broccoli and cauliflower, cooked, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 2 linked records.

Equal-weight view

How broccoli and cauliflower cooked records compare at 100 grams

All 2 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Broccoli and cauliflower, cooked, no added fat 23 kcal
    23 kcal
  2. Broccoli and cauliflower, cooked, fat added 46 kcal
    46 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 2 named USDA records in view: 2 direct matches. All sit within “Other vegetables and combinations.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 2 records together under the exact grouping key “broccoli and cauliflower.” That rule determines membership before any nutrition result is read.

For Broccoli and cauliflower cooked, this page can compare 2 named records from FDC 2710032 through FDC 2710031. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

78–80 g before composition

The largest source amount is 1.0× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

23 kcal separates the fixed-weight endpoints

The lower endpoint is “no added fat”; the higher is “fat added.” This isolates density, not ingredient causation.

Discriminator

5 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “no added fat” (130 mg) and “fat added” (135 mg).

Observed source examples

Both records, with their own serving weights intact

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every broccoli and cauliflower cooked.

Important: “Lower” begins with Broccoli and cauliflower, cooked, no added fat; “higher” ends with Broccoli and cauliflower, cooked, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every broccoli and cauliflower cooked meal.

Full comparison

Compare every selected FNDDS record

For Broccoli and cauliflower cooked, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Broccoli and cauliflower cooked nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Broccoli and cauliflower, cooked, fat added Direct name match 80 gUSDA reference amount 37 kcal 46 1.8 g 2.2 g 108 mg FDC 2710032 ↗
Broccoli and cauliflower, cooked, no added fat Direct name match 78 gUSDA reference amount 18 kcal 23 1.8 g 2.2 g 101 mg FDC 2710031 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 78 to 80 grams—a 2-gram gap before composition enters the comparison. Their own source servings run from 18 calories for “no added fat” to 37 for “fat added.” At a fixed 100 grams, “no added fat” is 23 calories and “fat added” is 46—a fixed-weight separation of 23 calories. For Broccoli and cauliflower cooked, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “cooked, fat added” and “cooked, no added fat”. Across the source formulations, the shared backbone includes broccoli, frozen, chopped, cooked, boiled, drained, without salt, cauliflower, frozen, cooked, boiled, drained, without salt, and salt, table; differentiating rows include oil or table fat, nfs. On this Broccoli and cauliflower cooked page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Broccoli and cauliflower cooked” cannot resolve the differences between Broccoli and cauliflower, cooked, fat added and Broccoli and cauliflower, cooked, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 78–80 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “cooked, fat added” and “cooked, no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include broccoli, frozen, chopped, cooked, boiled, drained, without salt and cauliflower, frozen, cooked, boiled, drained, without salt; rows that vary across the set include oil or table fat, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Broccoli and cauliflower, cooked, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Broccoli and cauliflower cooked unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that broccoli and cauliflower cooked is the right meal family. Then resolve the phrases that actually separate this set—“cooked, fat added” and “cooked, no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Broccoli and cauliflower cooked source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 2 exact records behind Broccoli and cauliflower cooked source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Broccoli and cauliflower, cooked, fat added is higher in total fat per 100 g

Broccoli and cauliflower, cooked, fat added reports 2.7 g versus 0.2 g for Broccoli and cauliflower, cooked, no added fat: a 2.5 g difference when both are normalized to 100 g.

Inspect the underlying evidence

Check the weight before comparing serving totals

Source amounts span 78–80 g

Broccoli and cauliflower, cooked, no added fat uses USDA source amount (78 g), while Broccoli and cauliflower, cooked, fat added uses USDA source amount (80 g). Use per 100 g for equal-weight composition; use the serving column only when those named source amounts answer your question.

Record identity is part of the estimate

Distinguish “Broccoli and cauliflower, cooked, fat added” from “Broccoli and cauliflower, cooked, no added fat”

These are separate USDA records with separate formulations or survey descriptions. Match preparation, additions, and the named household amount before borrowing either record’s nutrients.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Broccoli and cauliflower cooked source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

A formulation detail that separates records Oil or table fat, NFS

USDA input 81200100 appears in 1 of 2 context records; its summed listed input weight spans 3–3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 2 context records in this source topic Other vegetables and combinations

Broccoli and cauliflower, cooked, fat added and Broccoli and cauliflower, cooked, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A shared source-formulation input Broccoli, frozen, chopped, cooked, boiled, drained, without salt

USDA input 11093 appears in 2 of 2 context records; its summed listed input weight spans 50–50 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 23 kcal in Broccoli and cauliflower, cooked, no added fat to 46 kcal in Broccoli and cauliflower, cooked, fat added, all per 100 g.

Follow this evidence path Inspect an exact record Broccoli and cauliflower, cooked, fat added

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2710032 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Broccoli and cauliflower, cooked, no added fat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2710031 citation for this exact record—not a name-level average.

Follow this evidence path 2 records share this broad food family Vegetables: broader category context

Broccoli and cauliflower, cooked, fat added and Broccoli and cauliflower, cooked, no added fat are assigned to Feast’s Vegetables editorial category. Use the category page to compare nearby foods at a broad level; keep the exact USDA descriptions on this page for record-level decisions.

Follow this evidence path