What is the nutritional value of broccoli leaves?

December 22, 2025 •

4 min read

Broccoli florets are just a small part of the plant, with a 2015 study showing that the leaves contain higher levels of antioxidants than the florets. The question, "What is the nutritional value of broccoli leaves?" reveals that they are a highly nutritious, edible part of this versatile vegetable, often mistakenly discarded.

Quick Summary

Broccoli leaves are a nutrient-dense and edible part of the broccoli plant, often discarded but comparable to kale and collard greens. They are exceptionally rich in vitamins A, C, and K, and loaded with antioxidants, fiber, and important minerals like calcium and iron. Incorporating them into your diet can boost overall nutrient intake and promote food sustainability.

Key Points

Rich in Vitamins: Broccoli leaves contain exceptionally high levels of vitamins A, C, and K, often surpassing the content found in the florets.
High Antioxidant Content: These leaves are packed with beneficial antioxidants, including carotenoids, chlorophylls, and phenolic compounds, which help combat oxidative stress.
Excellent Source of Minerals: The leaves are a great source of essential minerals such as calcium, iron, and potassium, which are vital for overall health.
Supports Digestive Health: With high levels of dietary fiber, broccoli leaves promote healthy digestion and can aid in blood sugar regulation.
Comparable to Other Leafy Greens: Nutritionally, broccoli leaves are similar to popular leafy greens like kale and collard greens, making them a versatile and delicious addition to many recipes.
Promotes Sustainability: Using the entire broccoli plant, including the edible leaves, helps reduce food waste and maximizes the nutritional yield of the vegetable.

Broccoli Leaves: More Than Just a Garnish

For years, home cooks and grocery store shoppers have been conditioned to discard the broad, leafy greens that surround a head of broccoli, focusing only on the edible florets and stalk. However, this practice overlooks a major source of vitamins, minerals, and antioxidants. Broccoli leaves, like other members of the Brassicaceae family, are not only edible but also remarkably nutritious, often rivaling or even surpassing the nutrient content of the florets themselves. In many cases, these leaves are a true "superfood" waiting to be discovered, offering a simple way to increase your intake of vital nutrients and reduce food waste.

A Nutritional Powerhouse

Broccoli leaves contain a diverse array of essential nutrients that support various bodily functions. Here’s a closer look at what makes them so beneficial:

Vitamins: The leaves are particularly rich in vitamins A, C, and K. A single cup of raw, chopped broccoli leaves can provide a substantial portion of your daily recommended intake for these vitamins, with some sources indicating over 100% of the daily value for vitamins A, C, and K. These powerful antioxidants and immune-supportive vitamins are crucial for skin, vision, and immune health.
Minerals: They are an excellent source of essential minerals, including calcium, iron, and potassium. Calcium is vital for bone health, iron is necessary for oxygen transport in the blood, and potassium plays a key role in maintaining healthy blood pressure.
Antioxidants and Bioactive Compounds: The leaves are abundant in antioxidants like carotenoids, chlorophylls, and phenolic compounds. These compounds help protect against oxidative stress, reduce inflammation, and may offer anticancer properties. The presence of glucosinolates also contributes to the plant's health-promoting effects.
Dietary Fiber: With a high fiber content, broccoli leaves aid in healthy digestion and can help regulate blood sugar levels. A 2015 study found that broccoli leaves contain high levels of dietary fiber, comparable to many other fiber-rich vegetables.

Nutritional Comparison: Broccoli Leaves vs. Florets

While the florets receive most of the attention, a side-by-side comparison reveals the impressive nutritional profile of the leaves.


Nutrient (per 100g)	Broccoli Leaves	Broccoli Florets	Key Advantage of Leaves
Vitamins (A, C, K)	Higher levels of vitamins A, C, and K	Good source, but often lower than leaves	Higher concentration: Provides a more potent dose of antioxidant and bone-supporting vitamins.
Antioxidants (e.g., Carotenoids, Phenolics)	Higher levels and overall antioxidant activity	Rich in sulforaphane, but lower overall antioxidant capacity in some studies	Broader antioxidant profile: Offers a wider range of protective phytochemicals.
Calcium	Significantly higher content	Present, but in smaller amounts	Superior for bone health: Offers a more substantial source of this critical mineral.
Protein	Comparable or slightly higher	Comparable or slightly lower	Minimal difference: Both parts are good vegetable-based protein sources.

Incorporating Broccoli Leaves into Your Diet

Broccoli leaves are a versatile ingredient that can be used in many of the same ways as other leafy greens like kale or collard greens.

Raw: Tender, young leaves can be shredded (chiffonade) and added raw to salads for a slightly peppery flavor.
Sautéed: Like spinach, they can be quickly sautéed with garlic and olive oil as a simple, flavorful side dish.
Soups and Stews: Add larger, more mature leaves to soups, stews, or braises, where they can soften and absorb flavor.
Chips: Massage with oil and seasonings and bake at a low temperature to make crispy, nutrient-dense chips.
Smoothies: For a powerful nutritional boost, blend the leaves into green smoothies.

How to Harvest and Store Broccoli Leaves

If you grow your own broccoli, harvesting the leaves is simple. Begin by picking the older, outer leaves while the plant is still growing, leaving the younger leaves to support the plant's growth. Once you harvest the main head, you can continue to pick the leaves, as the plant will often produce new ones.

For storage, treat broccoli leaves like other greens. Store them unwashed in a loose or perforated bag in the refrigerator's crisper drawer, and they will stay fresh for up to a week. Washing them right before storage can cause them to become limp and spoil faster.

Conclusion: A Complete View of Broccoli's Nutritional Potential

The nutritional value of broccoli leaves is surprisingly high, demonstrating that the entire plant is a valuable, nutrient-dense food source. By moving past the common practice of discarding the leaves, consumers can unlock a greater quantity of vitamins, antioxidants, and minerals, often at levels higher than in the florets themselves. Integrating these leaves into your cooking is a delicious and sustainable way to maximize the health benefits of this popular vegetable.

: https://gardenbetty.com/broccoli-leaves-are-edible/

Frequently Asked Questions

Yes, broccoli leaves are completely safe and edible. They belong to the Brassicaceae family, which includes other common edible greens like kale and cabbage.

The taste of broccoli leaves is often described as a milder, sweeter version of kale or collard greens. Younger leaves are more tender and sweeter, while older leaves may have a slightly stronger, earthy flavor.

Broccoli leaves are versatile and can be used in a variety of ways. They can be sautéed with garlic, added to soups, used as a wrap, or baked into crispy chips.

In many ways, yes. Several studies have shown that broccoli leaves contain higher concentrations of certain nutrients, including vitamins A, C, K, calcium, and antioxidants, compared to the florets.

For smaller, younger leaves, the central rib can be left in. For larger, more mature leaves, you may want to remove the fibrous central rib, similar to how you would prepare collard greens or kale.

Yes, young and tender broccoli leaves can be shredded and added raw to salads. Their texture and mild flavor blend well with other ingredients.

Broccoli leaves are not commonly sold in supermarkets, as they are often discarded. Your best bet is to find them at a local farmers' market or grow your own broccoli at home to ensure you have a steady supply.