Broccoli

A descendant of cabbage, broccoli is a member of the Cruciferous family of vegetables.

Although most broccoli is green, in times past, purple, red, cream and brown varieties were popular. Along with a rich supply of vitamins and minerals – most notably vitamin C and folate – it also contains powerful disease-fighting phytonutrients including sulforaphane, lutein, quercetin and indoles.

Estimated Glycemic Load=6
Antioxidant Score* (ORAC)=1,362 and 2,386

*Raw (1,362) versus cooked (2,386)

Selecting and Storing Broccoli

Look for broccoli with a deep, strong color — green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days.

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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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