UNITED STATES—I love its raw form, but if you place a spoonful of cooked broccoli on my plate, the chance of me eating it greatly decreases. Broccoli is apart of the cabbage family. It’s a veggie as a kid, I would always indulge in; only if it was raw. That’s the one quality many are unaware of when it comes to broccoli, its better to consume raw than cooked.
Raw broccoli contains a high amount of vitamin C and dietary fiber. When cooked the levels of sulforaphane are greatly decreased. Sulforaphane is known as an anti-cancer compound that helps the body fight off various cancers including prostate cancer. The veggie has also been shown to have an impact on reducing heart disease. Stay away from boiling broccoli if at all possible. It’s better to steam, microwave or fry the veggie to maintain those vital nutrients.
Some people may have even spotted purple broccoli which is native in parts ofItaly, Spain and England. The veggie also is high in vitamin K, calcium, phosphorous and contains an abundant amount of water in it. Most of us are not crazy about the broccoli stems; I’ll be the first to admit it. I love broccoli with a side of ranch or sour cream to dip, or perhaps cheese is a better fit for most people.
Cooking tip: don’t be so quick to throw away those broccoli stems. The stems are used in a popular dish known as broccoli slaw, instead of using shredded cabbage; the stems of broccoli are shredded to create a tasty food that also contains golden raisins, carrots, red onions and sweet tangy sauce. If you think coleslaw is good you haven’t seen anything yet!
By LaDale Anderson
