What Percent of People Like Broccoli? Exploring the Divisive Vegetable

December 29, 2025 •

5 min read

According to a 2019 survey, 85% of Americans considered broccoli to be among their favorite vegetables, while other polls indicate varying levels of popularity. This green cruciferous vegetable is known for its health benefits but also for its polarizing flavor profile, which can be attributed to genetics, cooking methods, and early childhood experiences. This article delves into the data behind broccoli's reception and offers ways to improve its taste for even the most hesitant eater.

Quick Summary

Different surveys present varied statistics on broccoli's popularity, which is influenced by genetic taste sensitivity, preparation style, and past eating habits. While many people favor the nutritious vegetable, others dislike its distinct bitter flavor or texture. Adjusting cooking techniques and seasonings can significantly alter its appeal.

Key Points

Preference Varies: Survey results on broccoli preference differ, but it consistently ranks as a popular vegetable for many people in various polls.
Genetics Play a Role: Some people are genetically wired as 'super-tasters' to be highly sensitive to bitter tastes, making cruciferous vegetables like broccoli taste exceptionally unpleasant.
Cooking Method is Crucial: Overcooking broccoli can release strong, unpleasant sulfur compounds, while methods like roasting or sautéing can bring out its sweeter, nuttier flavors.
Childhood Experiences Matter: Being forced to eat broccoli as a child is a common reason for adult dislike, while positive early introductions can lead to a more favorable view.
Flavor Pairings Enhance Taste: Pairing broccoli with ingredients like cheese, garlic, lemon, and spices can effectively mask bitterness and make it more appealing to a wider audience.
Nutritional Value is Undeniable: Despite differing opinions on taste, broccoli is universally recognized as a nutritional powerhouse, rich in vitamins, fiber, and antioxidants.

The Shifting Statistics on Broccoli's Popularity

Determining the exact percentage of people who like broccoli is challenging, as the numbers can vary significantly depending on the survey's methodology, timing, and demographics. Unlike a single definitive figure, public opinion on broccoli appears to be in constant flux. For instance, a 2019 OnePoll survey found that 85% of Americans considered it a favorite vegetable, placing it high on the list alongside corn and potatoes. However, other studies present a different perspective.

A 2022 survey indicated that broccoli was the favorite vegetable in 29 US states, showcasing its widespread regional appeal, though a prior 2021 poll found that one in five people still struggled to eat it. This discrepancy highlights that while a large portion of the population appreciates broccoli, a significant minority still finds it unappealing. These fluctuations in data point to the complex nature of food preferences, which are rarely static. The perception of broccoli is not a simple binary of 'like' or 'dislike' but rather a spectrum influenced by personal experience.

The Science Behind Broccoli's Divisive Taste

For some people, disliking broccoli isn't just a matter of choice—it's genetic. The human gene TAS2R38 encodes for a protein in the tongue's taste receptors, which detects bitterness. Individuals who inherit two specific copies of this gene, known as 'super-tasters,' perceive a strong, bitter flavor in cruciferous vegetables like broccoli and Brussels sprouts. Children, in particular, often have more taste buds than adults, which can amplify this bitter flavor and contribute to a lifelong aversion.

This genetic sensitivity is an evolutionary adaptation that once helped humans avoid potentially poisonous foods, which often taste bitter. The bitter compound responsible in broccoli is a type of glucosinolate, which can be more intense for super-tasters. For others, a dislike can stem from less profound reasons, such as texture issues, being forced to eat it as a child, or simply being a picky eater.

Factors Influencing Broccoli Preference

While genetics can play a role, preference for broccoli is also shaped by several environmental and behavioral factors.

Preparation Method: Overcooked, mushy broccoli is a common culprit for creating negative associations. The sulfur-containing compounds that give broccoli its distinct flavor can become more pungent and unpleasant when boiled or steamed for too long. In contrast, cooking methods that caramelize the vegetable, like roasting, can bring out its natural sweetness.
Flavor Pairings: Pairing broccoli with complementary flavors can help mask any bitterness. Ingredients like cheese, garlic, lemon, and spices can significantly enhance its taste and appeal. A wide range of herbs can also be used, from basil and oregano to thyme and tarragon, to create a more enjoyable experience.
Introduction in Childhood: Early childhood experiences with food have a lasting impact. Being forced to eat broccoli as a child can create negative psychological associations, potentially leading to avoidance in adulthood. Conversely, introducing it in a positive way, perhaps in a cheesy sauce or a fritter, can foster a more positive relationship.
Nutritional Knowledge: Awareness of broccoli's significant health benefits, such as being rich in vitamins C and K, fiber, and antioxidants, can motivate some individuals to consume it more often, even if they aren't thrilled by the taste alone.

Comparison of Cooking Methods

The way broccoli is cooked has a profound effect on its taste, texture, and nutritional value. The following table compares two popular methods:


Feature	Steamed Broccoli	Roasted Broccoli
Flavor Profile	Mild, but can become pungent and bitter if overcooked.	Earthy, nutty, and slightly sweet with caramelized notes.
Texture	Tender, soft, and slightly watery if cooked improperly.	Crisp-tender florets with crunchy, charred edges.
Best For...	Preserving water-soluble vitamins; serving with sauces.	Enhancing flavor; serving as a standalone side dish.
Appeal to Picky Eaters	Often lower, especially if texture is off-putting.	Typically higher, due to caramelized flavor and satisfying crunch.
Nutritional Retention	High, as long as it is steamed lightly and not overcooked.	Very high, as nutrients are not lost to boiling water.

How to Cook Broccoli for Universal Appeal

Whether dealing with a picky eater or a super-taster, improving the flavor of broccoli is achievable with a few simple techniques.

Roast It: Cut florets and stems into bite-sized pieces. Toss with olive oil, salt, pepper, and garlic powder. Roast at 400°F (200°C) until the edges are crispy and charred.
Use Cheese: As the classic broccoli and cheese soup proves, cheese is a powerful flavor enhancer. Grate some fresh parmesan over roasted broccoli or add a light cheese sauce to steamed florets.
Season Generously: Don't be afraid to add flavor. Lemon juice and a pinch of chili flakes can add brightness and a kick. Other great pairings include soy sauce and ginger in a stir-fry, or a sprinkle of nutritional yeast.
Don't Overcook: The single most common mistake is boiling or steaming broccoli until it turns limp and gray. Always cook it until it's just crisp-tender and retains its vibrant green color.
Make Fritters: For a creative and appealing option, especially for kids, grate broccoli into fritters. These can be seasoned with cheese and spices and pan-fried until golden and crispy.
Hide It: Blend broccoli into smoothies or creamy soups, such as a velvety broccoli cheddar soup, to get the nutritional benefits without the texture or perceived strong flavor.

Conclusion: The Final Verdict on Broccoli

Ultimately, there is no single answer to the question of what percent of people like broccoli, as the numbers are constantly changing based on a variety of factors. What is clear is that a significant portion of the population enjoys this nutrient-dense vegetable, and its popularity has seen an overall increase over time. For those who struggle with its natural taste, whether due to genetics or poor cooking, there are numerous ways to prepare it to enhance its flavor and appeal. By understanding the science and exploring different culinary techniques, people can move past outdated notions of bland, overcooked broccoli and discover why it’s a beloved superfood for so many. The verdict is not a simple yes or no, but rather a testament to the complex and personal nature of our relationship with food.

Here is a recipe example of how to make broccoli tastier.

Frequently Asked Questions

For some people, yes. A genetic variant can make them especially sensitive to the bitter compounds (glucosinolates) in broccoli, but for others, the bitter taste is mild or not noticeable.

Children have more taste buds than adults, which can make them more sensitive to bitter flavors. This, combined with potentially negative past experiences, can lead to a strong dislike.

Try roasting or sautéing it instead of steaming or boiling. Season it generously with olive oil, garlic, lemon juice, or parmesan cheese to enhance the flavor.

Both are very healthy. Roasting can help retain certain nutrients that might be lost in boiling water, while steaming (if done lightly) is an excellent way to preserve water-soluble vitamins.

Yes, it is a scientifically recognized phenomenon. It stems from a genetic variation that makes some individuals more sensitive to bitter flavors than others.

Try creative cooking methods that change the texture and add appealing flavors, such as making broccoli fritters or hiding it in cheesy sauces or soups.

Broccoli's popularity has steadily risen. For example, American consumption increased significantly from 1.4 pounds per year in 1980 to 6.6 pounds in 2015, indicating its growing appeal.