Broccoli is an all-star vegetable with many great health benefits. This verdant vegetable has a crunchy texture with dense taste and is very versatile in use— it can be eaten raw in salads, steamed, blanched, or stir-fried together with other vegetables.
Broccoli is a member of cruciferous vegetable family, and as such, is packed with nutrients: it is high in fiber, very high in vitamin C, and is loaded with potassium, B6, and vitamin A. Broccoli also has phytochemicals and antioxidants, which are good for boosting the immune system and for finding and neutralizing free radicals that cause cell damage.
Consume broccoli as soon as you can, as this veggie doesn’t keep long. To store, mist the unwashed broccoli head, wrap loosely in damp paper towels and refrigerate for 2-3 days. It is not recommended to store broccoli in a sealed container or plastic bag. The recommended cooking method for broccoli is quick steaming. This method has benefits of better retention of vitamin C and better for maintaining its firmness and vibrant green color. Another cooking technique for broccoli is blanching, where you dunk this veggie into ice water after boiling them for two to three minutes. This helps broccoli to retain its crunchiness as well as its nutrients.