Reap the benefits

• Broccoli is an excellent source of vitamin K, vitamin C, chromium and folate. It’s also rich in dietary fibre, pantothenic acid, vitamins A, B1, B6, and E, manganese, phosphorus, choline, potassium and copper. One cup of chopped broccoli contains more vitamin C than an orange!
• The health benefits of broccoli include its ability to prevent cancer, improve digestion, lower cholesterol levels and maximise vitamin and mineral uptake.

Did you know…

• Broccoli is a human invention. It was engineered over 2,000 years ago by the Etruscans — an ancient civilisation in what is now Tuscany — who were considered to be horticultural geniuses. They carefully bred different types of wild cabbage into what we now know as broccoli.

• Broccoli is essentially a large flower; if it’s not harvested in time, the tips of the florets sprout into tiny yellow flowers.

History bites

When broccoli was first introduced to England, it was known as “Italian asparagus”.

Test kitchen tips

Broccoli can be eaten raw, or roasted, boiled, steamed or stir-fried. The best way to store broccoli is unwashed, in an open plastic bag inside the fridge.