Eating with the seasons is the best way to nourish your body and to care for the environment. Fruits and vegetables bought out of season have usually traveled a long way and are may have less nutrients as they are picked before they are ripe. Many of us are familiar with the “ripen at home” range in supermarkets, which usually leads to produce going rotten before it ripens.
Solve this problem, support local growers and your health by eating seasonably!
Broccoli is a member of the Brassica family, along with cabbage, cauliflower, Brussel sprouts and a lot more. It’s best from the end of July/August to October. Make sure your broccoli is crisp and firm and not yellowing.
Broccoli is best steamed – for 3-5 minutes – to retain as many nutrients as possible and to make it easier to digest than when its raw.
Broccoli is incredibly high in vitamin K, needed for Vitamin D production, vitamin C, vital for immune support (higher in broccoli than citrus fruits and without the sugar). vitamin A, which helps maintain healthy eye sight and B6 – used to produce seretonin and for nerve protection.
Broccoli’s nutrient density and diversity make it a great vegetable for reducing oxidative stress (it’s high in antioxidants), inflammation and retention of toxins – three big contributors to chronic disease. Broccoli has cancer-preventative and even fighting components (e.g. the isothiocyanate sulphoraphane and Indole-3-carbinol), which stimulate the immune system, reduce inflammation and stimulate liver enzymes (i.e. aid with detoxification). It also has a high fibre content – great for maintaining a healthy digestive tract.
Steamed Broccoli on the menu tonight!