Tag: Broccoli

According to research published in the journal *Food Chemistry*, some studies suggest that asparagus may demonstrate greater antioxidant activity than broccoli, though both are powerhouse vegetables. Choosing between these two green giants can be a nutritional dilemma, but a closer look at their profiles reveals that the "healthier" option often depends on your specific dietary needs.

Over 282 tonnes of broccoli stalks are thrown away by New Zealand households each year, which is a massive amount of food waste. Many of us are accustomed to eating only the florets, but why don't we eat broccoli stalks more often, and what are we missing out on when we toss them in the trash?

Globally, up to 70% of the entire broccoli plant's biomass may be wasted during harvesting, despite the fact that every part is edible and nutritious. Many home cooks are often left wondering: which part of broccoli should I eat to get the most out of this incredible vegetable?

According to one study, large amounts of edible broccoli stalks are discarded each year, representing a missed opportunity for nutrient consumption. The truth is, eating broccoli stalks is not only perfectly safe and delicious but also offers a wealth of health benefits comparable to the more popular florets.

One cup (90 grams) of raw chopped broccoli can provide over 90% of your daily vitamin C needs, demonstrating its potent nutritional value. This is a key reason why many consider raw or cold broccoli a healthier option, as cooking can significantly reduce its vitamin C content. While both raw and cooked broccoli are nutrient-dense, their preparation method directly impacts their specific health benefits.

Genetically, broccoli, cauliflower, cabbage, and kale are all cultivars of the exact same species, *Brassica oleracea*. This makes kale part of the large and diverse mustard family, scientifically known as Brassicaceae, which includes many other common vegetables in our diets.

According to Taylor Farms, their broccoli products are indeed washed and ready to enjoy directly from the bag. This pre-washing process saves valuable time in the kitchen and ensures a convenient, ready-to-use ingredient for meals and snacks.

According to USDA data, both broccoli and cauliflower are extremely low in sugar, with total sugar content in a 100g raw serving measuring less than 2 grams. This means when determining which has more sugar, broccoli or cauliflower, the difference is minuscule and almost negligible for most people. While broccoli often contains slightly less sugar per serving, other nutritional differences, such as fiber and vitamin content, are more significant.

According to the Environmental Working Group's (EWG) past analyses, broccoli is consistently found on the "Clean Fifteen" list, meaning it contains very low levels of pesticide residues. Despite common concerns, this nutritious vegetable is one of the safest conventional options available, with multiple studies detecting little to no residue.

According to the USDA, a 100-gram serving of raw broccoli contains about 34 calories, 99% of the Daily Value for Vitamin C, and 85% for Vitamin K. The good news is that yes, broccoli heads are incredibly healthy, and in fact, the entire vegetable, including the often-discarded stalk, is packed with nutrients.