The Most Super-Powered Veggie Of All!
Broccoli is one of the world’s most powerful vegetables when it comes to providing healing benefits to our bodies.
1 Stalk Large Broccoli Boiled and Drained (280 grams)
Total Carbs: 20.1 grams - 7%
Dietary Fiber: 9.2 grams - 37%
Total Fat: 1.1 grams - 2%
Protein: 6.7 grams - 13%
Vitamins and Minerals
Vitamin A: 87%
Vitamin C: 303%
Vitamin E: 20%
Vitamin K: 494%
Vitamin B6: 20%
Broccoli can provide you with some special cholesterol-lowering benefits if you will cook it by steaming.
The fiber-related components in broccoli do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw broccoli still has cholesterol-lowering ability—just not as much.
Broccoli has a strong, positive impact on our body's detoxification system, and researchers have recently identified one of the key reasons for this detox benefit.
Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body's detox process, including activation, neutralization, and elimination of unwanted contaminants. Isothiocyanates (ITCs) are the detox-regulating molecules made from broccoli's glucosinolates, and they help control the detox process at a genetic level.
Soak head upside down in cold, salted water to remove any hidden field pests.
Fresh broccoli can be eaten, raw, chopped into green salads, or paired with a dip.
Chop and separate florets, steam lightly for 5-7 minutes, and use as a dipping vegetable (chilled) or toss into a pasta salad. Light steaming increases digestibility, heightens color, and retains most of the nutrients.
Broccoli is best used within a few days. Store in a plastic bag in the hydrator drawer of the refrigerator.
For long-term storage, broccoli freezes well. Cut into florets and slice stems. Blanch for 3-4 minutes, rinse in cold water to stop the cooking process, drain, let dry, and place in an airtight container such as a zip-lock freezer bag