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.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Citrus, No Tubers, No Nightshade, No Legumes, No Grains,

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.

Speak Your Mind


 Name: Email: We respect your email privacyEmail Marketing by AWeber