Searching for multi-tasking foods that deliver both health and beauty, you don’t have to look further than broccoli. It has been growing wild in the Mediterrean for centuries and plays a big role in the healthy lifestyles of Greece and Italy. A scant cup of raw chopped broccoli provides almost 40% of the RDA of vitamin A, and 155% of vitamin C — and all at a mere 28 calories. That’s impressive. But wait there is more. Broccoli is a member of the Brassica family that includes cabbage and brussel sprouts. All of these veggies contain indoles, compounds that protect against certain types of cancers.
Broccoli is available and affordable all year round. Raw broccoli carries the full payload of nutrients. Steaming or microwaving preserves most of them. If you boil broccoli in a cup or two of water you will lose 1/2 of the vitamin A, C and indoles.
I’m now in the market for broccoli recipes– stir fried with chicken or beef, added to soups, folded into low-fat quiche or souffles, sauteed with garlic, or whole what pasta with broccoli. Is there such a thing as broccoli bread? Anyone have more great ways to cook broccoli?
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