AngiochefBroccolini
Broccolini is a tender green vegetable with long stalks and small florets, a cross between broccoli and Chinese kale. It is a good source of vitamin C; Vitamin C contributes to the normal function of the immune system. It also contains glucosinolates and sulforaphane studied in laboratory research for their antioxidant activity. Steam, roast, grill or stir-fry broccolini just until crisp-tender.
Polyols
Per 100 g
Sorbitol0.4 g
Source: Measured value (BLS 4.0)
What this means
This is broccolini's own sorbitol content, not a recipe amount. Sorbitol is a polyol — a type of sugar alcohol — calculated from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.20 g threshold (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sugars
Per 100 g
Total fructose0.6 g
Excess fructose0.07 g
Source: Measured value (BLS 4.0)
What this means
These are broccolini's own fructose figures, not a recipe amount. Total fructose is how much fructose the food contains. Excess fructose is fructose minus glucose, counted only when positive, since glucose helps the body absorb fructose — it is the figure behind the "Low fructose" filter and the recipe figures. When measured, both come from two official food-composition databases, Germany's Bundeslebensmittelschlüssel (BLS 4.0) and the French Ciqual table. Recipes are evaluated separately against a 0.40 g threshold of excess fructose (a per-serving cutoff from Varney et al. 2017, Journal of Gastroenterology and Hepatology, applied to one reference serving of the recipe) — an ingredient's own figure isn't directly comparable to that number, since a recipe combines several ingredients in different amounts. This describes the food, not a guarantee about how your body will respond to it.
Sources
- BLS 4.0 (Max Rubner-Institut) · DOI 10.25826/Data20251217-134202-0 · CC BY 4.0
Angiochef shares food and health ideas grounded in published research. It's educational, not medical advice.