Broccoli (Each)


Broccoli means 'little sprouts' in Italian and it is a member of the brassica family.
It has a distinctive ‘mustardy’ taste and well known health benefits. The stalks, buds and most of the leaves of broccoli are all edible.

How to prepare

Trim stalks and divide heads into even sized portions. The stalks can be left attached to the florets. Alternatively, stalks can be removed, sliced finely and used in stir fries and soups; or julienned and used in coleslaw. Broccoli is usually eaten cooked – however, cook only until tender and still slightly crisp. Cook using methods such as steaming, and stir frying. To blanch, simply place portions in boiling water for 1-2 minutes, drain and cool under cold running water. Blanching improves taste, colour and texture.

Ways to eat

Broccoli is one of the most versatile vegetables. It can be served raw or lightly blanched and used in salads, pasta dishes, omelettes, quiches, soups and as a side dish.

Cooking methods

Boil, steam, roast, stir fry.


Broccoli is a good source of vitamin C, and one cup easily provides an adult's vitamin C requirements for a day. It is also a source of dietary fibre, folate, niacin, riboflavin, vitamin A, vitamin B6, and contains a dietary significant amount of potassium. Phytonutrients, including glucosinolates, phenolic compounds and carotenoids, are abundant in broccoli.


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