Broccoli is one of the world’s most popular vegetables. It is easy to prepare and edible both raw and cooked.
It is high in many nutrients, including a family of plant compounds called isothiocyanates, which may have numerous health benefits.
It is also a decent source of fiber and higher in protein than most other vegetables.
If you’re looking for a health boost, consider adding this cruciferous vegetable to your diet today and get ready to Brock'N'Roll...
Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants.
One of broccoli’s biggest advantages is its nutrient content. It’s loaded with a wide array of vitamins, minerals, fiber and other bio-active compounds.
One cup (91 grams) of raw broccoli packs:
- Carbs: 6 grams
- Protein: 2.6 gram
- Fat: 0.3 grams
- Fiber: 2.4 grams
- Vitamin C: 135% of the RDI
- Vitamin A: 11% of the RDI
- Vitamin K: 116% of the RDI
- Vitamin B9 (Folate): 14% of the RDI
- Potassium: 8% of the RDI
- Phosphorus: 6% of the RDI
- Selenium: 3% of the RDI
Broccoli can be eaten cooked or raw — both are perfectly healthy but provide different nutrient profiles.
Different cooking methods, such as boiling, microwaving, stir-frying and steaming, alter the vegetable’s nutrient composition, particularly reducing vitamin C, as well as soluble protein and sugar. Steaming appears to have the fewest negative effects.
Still, raw or cooked, broccoli is an excellent source of vitamin C. Just half a cup (78 grams) of cooked broccoli provides 84% of the reference daily intake (RDI) — more than one-half orange can offer