broccoli leaf (raw)
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Broccoli leaf is edible foliage from the broccoli plant, with mature leaves suited to soups, stews, sautéing or steaming after tough ribs are removed.

Broccoli leaf refers to the edible leaves of the broccoli plant, rather than its familiar flower head. The leaves are generally broad and green, with a sturdy central rib and a surface that may be smooth or slightly textured. Their flavour is leafy and mildly brassica-like, often more pronounced in mature leaves.
They can be cooked like other robust greens: chopped into soups and stews, sautéed, or steamed. Smaller, tender leaves may be used more lightly, while larger leaves usually benefit from removal of the toughest rib and longer cooking. Fresh leaves and cooked leaves are distinct forms for culinary and nutrition comparisons.
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broccoli leaf (raw)
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Broccoli, Leaf, Boiled and dried
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Broccoli, Leaf, Dried
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Broccoli, leaves, raw
Per 100 g of the edible portion in the recorded USDA food form.
Reference values for the displayed USDA form. Varieties, brands and preparation can differ.
Comparisons should distinguish raw leaves from cooked leaves, and account for whether thick ribs are included.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Nutrition reference: USDA FoodData Central — Broccoli, leaves, raw ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .