The eatable part of broccoli, just like in its genetic predecessor – cauliflower, are inflorescences, not leaves.
Broccoli surpasses spinach, sweetcorn and asparagus in protein content. The vegetable is rich in carotene, vitamin C and K. The iron content, in comparison with cauliflower and white cabbage, is almost 2 times higher. Broccoli contains antioxidants.
Vitamins in broccoli (per 100g of edible portion):
- Vitamin E – 0.78mg
- Vitamin C – 89.2 mg
- Vitamin B9 – 63mcg
- Vitamin B6 – 0.175mg
- Vitamin B3 — 0.573mg
Young broccoli can be eaten raw in the form of a salad. To maintain maximum nutrients, broccoli is recommended to be steamed or blanched. If boiled, then no more than five minutes. Broccoli is ideally combined with meat products, fish, mushrooms, and other vegetables. From it, you can cook soups, side dishes, stews, casseroles.