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Broccoli
A descendant of cabbage, broccoli is a member of the Cruciferous family of vegetables.
Although most broccoli is green, in times past, purple, red, cream and brown varieties were popular. Along with a rich supply of vitamins and minerals - most notably vitamin C and folate - it also contains powerful disease-fighting phytonutrients including sulforaphane, lutein, quercetin and indoles.
Estimated Glycemic Load=6
Antioxidant Score* (ORAC)=1,362 and 2,386
*Raw (1,362) versus cooked (2,386)
The Benefits
- Special diets: Autoimmune Paleo Diet, Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, High Protein Diet, Low Acid Diet, Low Histamine Diet, Low Oxalate Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), Pescetarian Diet, Primal Diet, Vegetarian Diet, Whole Food
- Excellent Source of: VitaminC, VitaminK
- Good Source of: VitaminA, Folate
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Coconut, No Molds, No Citrus, No Pseudograins, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
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Selecting and Storing
Look for broccoli with a deep, strong color — green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days.
