Broccoli packs more nutrients than any other vegetable, containing large amounts of Vitamin A & C and Beta Carotene which are important antioxidants. Great source of Folic Acid. Researchers have concluded that Broccoli and other cruciferous vegetables should be included in the diet several times a week.
| ||Fresh organic broccoli is one of the best foods you can eat, a real nutritional powerhouse, as are many of the Brassica family of vegetables such as cauliflower and cabbage. And, unless you drown it in cheese sauce, broccoli (like all green vegetables) is low in calories (147kj per 100g) and is virtually fat-free. |
| ||Refrigeration preserves texture and flavour of organic broccoli as well as protecting the vitamin C content. Store organic broccoli in an open plastic bag in the refrigerator crisper, which will provide the right balance of humidity and oxygen. Do not wash your organic broccoli before storing, as any water on its surface will encourage spoilage. |
| ||Most people cut off and discard the leaves; however, they are eminently edible and contain even more beta-carotene than the organic broccoli florets. |
| ||Tiny bugs and caterpillars love to hide in the stems and swirls and so you need to wash it well before use; leave it in a bowl of water for a short time. |
| ||Cooked organic broccoli should be tender enough so that you can pierce the stalks with a sharp knife, but it should still remain crisp and bright. Steaming preserves more of the nutrients. Because the organic broccoli florets tend to cook much faster than the stalks, either split the stalks about halfway up or cut an X in the bottom of each stalk. |