Broccoli slaw Broccoli slaw Different names Broccoli cole slaw, broccoli slaw saladType Main elements Broccoli slaw is a variant on traditional, cooked using raw broccoli stems instead of cabbage. Additionally, it may contain sugar, salt, and pepper. It is typically served at potlucks or “covered dish” celebrations.
What is the distinction between coleslaw and broccoli slaw?
First, please define broccoli slaw. Broccoli slaw is a variation on coleslaw that uses thinly sliced broccoli stems in place of cabbage. Typically, coleslaw contains carrots and is dressed with a mayonnaise-based dressing. At the United States, the mix for broccoli slaw is now offered pre-packaged in grocery shops.
How nutritious is the broccoli slaw?
This dish is low in Saturated Fat and Cholesterol, which is a plus. In addition, it is an excellent source of calcium and iron, as well as a very good source of dietary fiber, vitamins A and C.
Produce Broccoli Slaw (2.75 cup) has 25 calories, 5g total carbohydrates, 3g net carbohydrates, 0g fat, 2g protein, and 0g carbohydrates.
What is the caloric content of one cup of broccoli slaw?
Nutritional Data
| Serving Size | 1 cup (85 g) |
Per Serving Calorie Content 25% Daily Values * Total Fat 0.00g Zero Percent Saturated Fat 0.000g Zero Percent Trans Fat 0.000g Cholesterol 0mg 0% Sodium 25mg 1% Total Carbohydrate 5.00g 2% Dietary Fiber 3.0g 11% Sugars 2.00g Protein 2.00g Vitamin D – Calcium – Iron – Potassium – * The% Daily Value (DV) indicates how much a certain nutrient contributes to a daily diet.
| 1% | of RDI* (25 calories) |
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Calorie Breakdown: Carbohydrate (71%) Fat (0%) Protein (29%)Based on a 2000-calorie RDI What is my Recommended Daily Allowance?
The true distinction is that the majority of the raw, chopped vegetables in coleslaw are cabbage: Napa, red, savoy, or bok choy. In place of cabbage, crunchy vegetables such as chopped or shredded broccoli, carrots, snow peas, jicama, and more may be used to make slaw.
Are broccoli and cabbage identical?
Cabbage and broccoli share the same genus, Brassica, for classification purposes. Nonetheless, they have separate species names: Brassica oleracea italica for broccoli and Brassica oleracea capitata for cabbage.
