<P> Mostly introduced by accident to North America, Australia and New Zealand, "cabbage worms", the larvae of Pieris rapae, the small white butterfly are a common pest in broccoli . </P> <Table> Broccoli, raw (edible parts) <Tr> <Th_colspan="2"> Nutritional value per 100 g (3.5 oz) </Th> </Tr> <Tr> <Th> Energy </Th> <Td> 141 kJ (34 kcal) </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Carbohydrates </Th> <Td> 6.64 g </Td> </Tr> <Tr> <Th> Sugars </Th> <Td> 1.7 g </Td> </Tr> <Tr> <Th> Dietary fiber </Th> <Td> 2.6 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Fat </Th> <Td> 0.37 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Protein </Th> <Td> 2.82 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th_colspan="2"> Vitamins </Th> </Tr> <Tr> <Th> Vitamin A equiv . beta - carotene lutein zeaxanthin </Th> <Td> (4%) 31 μg (3%) 361 μg 1403 μg </Td> </Tr> <Tr> <Th> Thiamine (B1) </Th> <Td> (6%) 0.071 mg </Td> </Tr> <Tr> <Th> Riboflavin (B2) </Th> <Td> (10%) 0.117 mg </Td> </Tr> <Tr> <Th> Niacin (B3) </Th> <Td> (4%) 0.639 mg </Td> </Tr> <Tr> <Th> Pantothenic acid (B5) </Th> <Td> (11%) 0.573 mg </Td> </Tr> <Tr> <Th> Vitamin B6 </Th> <Td> (13%) 0.175 mg </Td> </Tr> <Tr> <Th> Folate (B9) </Th> <Td> (16%) 63 μg </Td> </Tr> <Tr> <Th> Vitamin C </Th> <Td> (107%) 89.2 mg </Td> </Tr> <Tr> <Th> Vitamin E </Th> <Td> (5%) 0.78 mg </Td> </Tr> <Tr> <Th> Vitamin K </Th> <Td> (97%) 101.6 μg </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th_colspan="2"> Minerals </Th> </Tr> <Tr> <Th> Calcium </Th> <Td> (5%) 47 mg </Td> </Tr> <Tr> <Th> Iron </Th> <Td> (6%) 0.73 mg </Td> </Tr> <Tr> <Th> Magnesium </Th> <Td> (6%) 21 mg </Td> </Tr> <Tr> <Th> Manganese </Th> <Td> (10%) 0.21 mg </Td> </Tr> <Tr> <Th> Phosphorus </Th> <Td> (9%) 66 mg </Td> </Tr> <Tr> <Th> Potassium </Th> <Td> (7%) 316 mg </Td> </Tr> <Tr> <Th> Sodium </Th> <Td> (2%) 33 mg </Td> </Tr> <Tr> <Th> Zinc </Th> <Td> (4%) 0.41 mg </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th_colspan="2"> Other constituents </Th> </Tr> <Tr> <Th> Water </Th> <Td> 89.3 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> Link to USDA Database entry </Td> </Tr> <Tr> <Td_colspan="2"> <Ul> <Li> Units </Li> <Li> μg = micrograms mg = milligrams </Li> <Li> IU = International units </Li> </Ul> </Td> </Tr> <Tr> <Td_colspan="2"> Percentages are roughly approximated using US recommendations for adults . Source: USDA Nutrient Database </Td> </Tr> </Table> <Tr> <Th_colspan="2"> Nutritional value per 100 g (3.5 oz) </Th> </Tr> <Tr> <Th> Energy </Th> <Td> 141 kJ (34 kcal) </Td> </Tr>

When did broccoli become popular in the uk