Broccoli

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: 200 g