Broccoli
Broccoli is a vitamin and mineral-rich vegetable. Broccoli is used in a lot of stir-fries, soups, quiches, or served as a side dish.
Broccoli is a versatile, green vegetable with a thick stalk that branches off into smaller stalks at the top, these are known as florets (or spears). Both the florets and the main stalk can be eaten cooked and raw.
When buying broccoli, chose one with a firm stalk and a vibrant green colour. If the head has turned yellow it’s past its best.
There are many ways to cook broccoli, it can be boiled, steamed, roasted in the oven, fried, grilled, and even cooked in the microwave…
Broccoli is used in a lot of stir-fries, soups, quiches, pasta sauces (like pesto), and curries.
Some recipes only call for the florets, which means you can be left with the stalk. Whatever you do don’t throw it away! The stalks are just as delicious as the florets, you just need to know how to prepare them!
- They can be used to make stock
- Granted it’s a nice addition to coleslaw
- Steamed stalks can are great in baby food
- You can turn them into noodles with a spiralizer (a good gluten-free alternative for pasta)
- Roasted broccoli stalks are wonderful in salads or just as a side on its own!
Broccoli Nutritional Information
Broccoli is a super healthy and nutritious vegetable, packed full of vitamins and minerals which can provide some fantastic health benefits. They are high in fibre and protein and have good levels of iron, potassium, calcium, selenium and magnesium.
Broccoli contains high levels of vitamins A, C, E and K. Its also a good source of B vitamins like folic acid.
There are about 34 calories in 100g of broccoli.
Recipe suggestion: Italian style beef stew
