Broccoli is readily available year-round, but it starts to come into season in June. Broccoli is a member of the cruciferous family of vegetables, promoted for their cancer-preventative effects due to the compounds such as glucosinolates and isothiocyanates they contain. Broccoli is a great source of fiber, vitamin C, folate, magnesium and carotenoids, and can be included in many different recipes for a delicious boost of flavor.
When buying broccoli, look for bright green heads that feels heavy for their size, with a firm stalk. Avoid broccoli with yellow or brown spots.
When storing broccoli, keep it tightly wrapped in the refrigerator for up to 4 days. Remember that frozen broccoli is just as nutritious ( if not more nutritious) as fresh, and is a great pantry staple to have- it avoids waste and can be cooked in minutes.
Now that you know why you should be eating broccoli, try out the recipes below for a cancer-fighting boost-enjoy!