Broccoli is choke-full with nutrients and fibre. It is high in calcium, Vitamin C, potassium, magnesium and also Vitamin K. Broccoli also contains glucoraphanin, which with the body processes into the anti-cancer compound sulforaphane. This compound rids the body of H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.
The bad thing about broccoli is that it turns yellow pretty fast. Sometimes I forget about the broccoli that I have in the fridge and when I remember about it, it has already turned yellowish, albeit wrapping the broccoli carefully in paper. I do not know about you but I feel really squeamish at the sight of yellowish broccoli. It makes me feel as if the broccoli is starting to rot and that it is devoid of all the nutrients. But broccoli is pretty costly and I feel bad binning it. Normally what I do is that I will trim off the yellow parts and salvage the green parts. Then throw in other veggies like red pepper, french beans, fresh mushrooms and chicken or fish meat and stir fry all the ingredients into a 1-dish meal for the kids.
Do you eat broccoli that has turned yellow?
Non-organic broccoli is highly laced with pesticides. I always wash the broccoli thoroughly and soak it in salt water and rinsing it again before cooking it.
like you, i sometimes forget i have broccoli in the fridge. i usually throw them away when they turn yellow 😛
Try storing ur veges in foil packaging. I always recycle those Milo soft pack packaging for this purpose.
Soak vege and fruits in cider vinegar. it works better than salt!
Tammy, but ACV is much more expensive than salt ;P
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