A nutritional superstar, broccoli is high in antioxidants and contains high levels of calcium and vitamin K, both of which are important for bone health. When served raw, or lightly steamed, the high fibre content in broccoli flushes out the digestive system, which aids in digestion and curbs over-eating. Broccoli is delicious served raw, roasted, or lightly steamed. Broccoli is a nutritious vegetable that belongs to the cabbage family. It is known for its vibrant green colour and unique, tree-like appearance.
Additional Nutritional Information: Broccoli is rich in vitamins, minerals, and antioxidants. It is an excellent source of vitamin C, K, and folate. It also contains fibre, potassium, and iron. Consuming broccoli can have numerous health benefits. It may help boost the immune system, support heart health, promote digestion, and contribute to healthy bones. Its antioxidants may also have anti-inflammatory and anti-cancer properties.
Usage Ideas: Broccoli can be enjoyed in various ways. Eaten raw or cooked. It can be steamed, boiled, roasted, stir-fried, or even used in soups and salads. The florets are the most commonly consumed part, but the stalks are also edible and can be included in various dishes. Some popular recipes include roasted broccoli, broccoli soup, broccoli salad, stir-fried broccoli, and steamed broccoli with a drizzle of lemon juice.
Availability & Storage: In New Zealand, the primary season for broccoli runs from late autumn (around April) through winter and into early spring (until October or November). During this time, you can typically find fresh broccoli readily available. Broccoli is grown in different regions within New Zealand, so availability may vary slightly depending on the area. It is now possible to find broccoli throughout the year, although the peak season is still during the cooler months.
To store, keep it in the refrigerator, preferably in a plastic bag, for up to a week.