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The Veg Table: Broccoli

September 26, 2011

Believe it or not, broccoli is my most favorite vegetable. I know it is one that many are not a fan of, but I think it is quite delicious. I prefer it cooked, as it is one of the best veggies for soaking up the flavors of what you cook it with. I also love how versatile broccoli is, it can be used for many things – raw with dip, being thrown in any ol’ dish, a simple and quick side, I’ve even barbecued it!

Here’s just a few of broccoli’s nutritional high points…

  • High in vitamin C – 1 cup=the recommended daily allowance
  • High in fiber. Lightly steam for the highest benefit – “The fiber-related components in broccoli do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels.” (
  • High in potassium, magnesium, and calcium. Check out more – here. sums it up quite nicely…
“Indeed, broccoli and its cruciferous sidekicks are among the most powerful weapons in our dietary arsenal against cancer. That alone would elevate it to the status of a SuperFood. In addition, broccoli also boosts the immune system, lowers the incidence of cataracts, supports cardiovascular health, builds bones, and fights birth defects. Broccoli is one of the most nutrient-dense foods known; it offers an incredibly high level of nutrition for a very low caloric cost. Of the ten most common vegetables eaten in the United States, broccoli is a clear winner in terms of total polyphenol content; it’s got more polyphenols than all other popular choices; only beets and red onions have more polyphenols per serving.”
Tune in later this week for some yummy broccoli recipes. Here’s a couple I’ve already posted to get you started…
Vegetarian Gyros
Broccoli Cheese Soup
Stir Fry
veg out,
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