A form of cabbage with bountiful green edible flowers and stalk, broccoli belongs to the mustard family. This superfood is high in dietary fibre, contains vitamins A, C and K and potassium. Its crunchy stem and chewy flower can be eaten raw, cooked, steamed, roasted, air-fried or stir-fried. Broccoli in pasta, omelette, gravies and curries are a few common uses.
What makes Broccoli a superfood?
This thriving vegetable is a powerhouse of nutrients. It is high in antioxidants, fibre, zinc, iron, phosphorus, vitamin C, B12, and A. Broccoli is protective against stomach, breast, and intestinal cancers. It is good for the eyes and heart. It possesses anti-inflammatory properties. It is helpful in diabetes and autism.
Rich in Vitamin K - 212% of RDA
Rich in Vitamin C - 195% of RDA
Dietary Fiber - 5.9 g
Best way to consume:
Broccoli can be eaten raw, steamed, with a dip, or in a salad. Blanching in boiling water gives it a crisp-tender texture