BROCCOLI: A FEW THINGS YOU MAY NOT KNOW + SOME GREAT RECIPES


Broccoli is part of the cruciferous vegetable group (12 vegetables that are particularly powerful protectors against cancer, heart disease and stroke) that contain vitamins, minerals, fibre and phytochemicals important for our health.

Broccoli contains indole-3-carbinol (a compound that has been found to eradicate many types of cancer cells) in addition Broccoli contains the following important nutrients:

  • Calcium (it’s one of the best vegetable sources)

  • Iron

  • Magnesium

  • Phosphorus

  • Potassium

  • Sodium

  • Zinc

  • Chromium

  • Copper

  • Manganese

  • Fibre

  • Vitamin C

  • ….. among others

Some of the important phytochemicals include:

  • alpha-lipoic acid

  • sulforaphane

  • beta-carotene

  • Chlorophyll ……among others

When purchasing Broccoli look for one’s that have compact and uniform looking florets; they should be brightly coloured with little to no yellow spots. The purplish or bluish-green varieties will have a higher source of beta-carotene then the green variety.

If you keep your unwashed Broccoli in a plastic bag in the refrigerator it will last a few days; if cooked store in an airtight container and it stay good for a couple of days.

When ready to enjoy wash well under cold water and remove any of the little leaves; Broccoli can be enjoyed raw or gently steamed or stir-fried. It does not require a lot of cooking time so be sure not to overcook it; when served it should be bright green and crisp. Broccoli sprouts are great as well and have been found to have even more of some of the cancer-fighting benefits then found in the mature broccoli.

For some great recipes click here

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