Broccoli is an unmistakable vegetable, first by the miniature-tree shape and dark green or bluish/purplish colour , and then by the flavour. Its richness in fiber and vitamins makes it an indispensable item in a balanced diet, while being quite versatile in the kitchen: it can be consumed raw (in salads) or cooked (boiled in water or steam, grilled or in soups and stews, for instance). Entirely edible – from the leaves to the little flowers and stalks –, the broccoli belongs to the “family” of cauliflower, cabbage, and Brussel sprouts. Note that: Broccoli is low in calories (100 g of cooked broccoli represent about 35 kcal) and rich in vitamins, calcium, antioxidants, and fibers, all of which with multiple known benefits for health. A cup of raw broccoli (90 g) contains 2.4 g fiber, 135% of the recommended daily amount of vitamin C, and 116% of the recommended daily amount of vitamin K. They help regulate the intestinal function. However, if consumed in excess, they can cause flatulence and abdominal swelling. And remember that: When buying broccoli, always check if the stalks are firm, avoid those presenting open yellowish flowers; No matter how you prepare broccoli, never overcook , so it will not lose a great part of its nutrients, texture and flavor. Source: Healthline If you are tired of the same old boiled broccoli (or even if you are like former President George Bush, who in the 90s said publicly that he never liked broccoli from childhood and that it was about time to eat whatever he wanted, thus affecting the North-American production and sales of this vegetable, and later apologizing for that…), try these recipes by our nutritionists Alexandra Lima , Cristina Vieira Cunha , Maria Inês Cardoso , Paula Claudina , Simone Fernandes and Sónia Xavier . Meet the nutrition clinical team from Hospital da Luz network
