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Ingredient Library

Broccoli

Broccoli is a particularly rich source of vitamin C and vitamin K.
Did you know?
Broccoli has more protein than most other vegetables!
Characteristics
  • Broccoli is a cruciferous vegetable related to cabbage, kale, cauliflower and brussels sprouts.
  • Choose broccoli with a uniform green color and no major brown or yellow spots. The broccoli stem should feel firm and the crown should be tight and springy; soft stems or limp florets are a sign of old broccoli.
  • 1 cup of raw broccoli contains:
    • 135% of your recommended daily value of vitamin C to support a healthy immune system.
    • 116% of your recommended daily value of vitamin K to help with the formation of bones, tissues and hormones.
Prepare

How to prepare:

  1. Wash broccoli right before preparing.
  2. Slice straight through the broccoli stem as close to the crown as you can get. The crown should break into several large florets.
  3. Cut through the "trunk" of each floret to make bite-sized pieces.

Try broccoli:

  • Raw in vegetable platters or cold salads
  • Boiled until tender
  • Roasted as a side dish with olive oil and seasoning
Store
  • Store unwashed broccoli in the fridge drawer until you're ready to use it. Raw broccoli should stay fresh for one week. Do not store broccoli in a sealed container or plastic bag.
  • Cooked broccoli with last 3 to 5 days in the refrigerator.
  • Freeze: store chopped cooked broccoli in an airtight bag, press the air out before sealing. It’ll be good for one year.
How to cut florets and chop broccoli
How to cut florets and chop broccoli

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