Broccoli: Ingredient of the week

Broccoli is a great ingredient that can be incorporated into different meals and offers many health benefits.It belongs to the plant species known as Brassica oleracea.

It’s closely related to cabbage, Brussels sprouts, kale and cauliflower — all edible plants collectively referred to as cruciferous vegetables.

There are three main varieties of broccoli:

• Calabrese broccoli

• Sprouting broccoli

• Purple cauliflower — despite its name a type of broccoli

Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants.

Broccoli can be eaten cooked or raw — both are perfectly healthy but provide different nutrient profiles.

Different cooking methods, such as boiling, microwaving, stir-frying and steaming, alter the vegetable’s nutrient composition, particularly reducing vitamin C, as well as soluble protein and sugar.

Some recipes that can incorporate broccoli are pasta dishes, casseroles, salads, soups, and many others.

Sources:

https://www.healthline.com/nutrition/benefits-of-broccoli#TOC_TITLE_HDR_2