Just for the health of it...

Broccoli Benefits



Broccoli sprouts are a good source of glucosinolates - natural plant compounds that may protect against cell damage and hence benefit immune function. Dietician Priya Seetal recommends the following when eating broccoli:

  • Choose broccoli with floret clusters that are compact and not bruised. They should be uniformly coloured, either dark green, sage or purple-green, depending upon variety and with no yellowing.
  • They should not have any yellow flowers blossoming through, as this is a sign of over maturity.
  • The stalk and stems should be firm with no slimy spots appearing either there or on the florets. If leaves are attached, they should be vibrant in colour and not wilted.
  • Prepare broccoli by rinsing under cold running water, cut florets into quarters and steam for five minutes.
  • Leftover cooked broccoli should be placed in a tightly covered container and stored in the refrigerator where it will keep for a few days.
  • Broccoli that has been blanched and then frozen can keep up to a year.

Source: Dis-Chem magazine, Summer 2011


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