Broccoli - Nutrients & Benefits - Culinary Uses - Types

Nutritional properties of Broccoli Energy :
34.00 Kcal / 100g

Category : Vegetables

Group : Fruit and Flowering Vegetables

Composition And Nutritional Value :Broccoli is a nutrient-dense vegetable, high in vitamins C, K, and A, as well as folate, potassium, and iron. It is also a good source of dietary fiber and contains powerful antioxidants like sulforaphane and lutein. With low calories and high water content, broccoli is an excellent choice for a healthy diet.

Health Benefits : Broccoli is known for its potential cancer-fighting properties, thanks to its sulforaphane content. It supports heart health, strengthens bones due to its high vitamin K, and boosts immunity with vitamin C. The fiber in broccoli promotes digestion, while its antioxidants reduce inflammation and support overall cellular health.

Culinary Uses : Broccoli is highly versatile in the kitchen and can be steamed, roasted, stir-fried, or eaten raw in salads and vegetable platters. It pairs well with cheese, garlic, and lemon in various recipes. Soups, casseroles, and pasta dishes often feature broccoli as a star ingredient due to its mild, slightly bitter flavor.

Types : Common types of broccoli include Calabrese broccoli (the most widely recognized variety), sprouting broccoli, and purple broccoli. Each has unique characteristics, with sprouting broccoli featuring tender stalks and purple broccoli offering a slightly sweeter flavor.

Shopping And Storage Tips : Choose broccoli with firm, dark green florets and tightly packed buds. Avoid those with yellowing or wilted florets. Store broccoli in a perforated plastic bag in the refrigerator to maintain freshness, and use it within a week. Wash just before cooking or consuming to avoid moisture-induced spoilage.