High in Vitamin C & Vitamin K | Good source of Sulphur-containing Glucosinolate compounds, Isothiocyanates and Sulforaphane
Broccoli, a cruciferous vegetable is from the same family of cabbage and cauliflower. It has tight clusters of deep green buds and a thick tasty edible stem.
Broccoli is a particularly rich source of vitamin C and vitamin K. Contents of its characteristic sulfur-containing glucosinolate compounds, isothiocyanates and sulforaphane, are diminished by boiling, but are better preserved by steaming, microwaving or stir-frying.
Pro tip: The broccoli is cooked when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.
Weight: 350-450 g