Image: © Azure-Dragon/Getty Images
This versatile vegetable should be a standby in crisper drawers. Not only is broccoli readily available in grocery stores, it keeps well and can be prepared in a variety of ways. As a side dish, you can eat it raw (for instance, used like cabbage in coleslaw), or steamed, sautéed, or roasted. But broccoli also can play a starring role in dinnertime dishes such as soups, stir-fries, pastas, and casseroles. When choosing broccoli, look for firm stems and tightly packed florets that are deep green or have a slightly purplish hue.
Nutritional info: Broccoli is high in vitamin A and folate (vitamin B9), as well as vitamins C and K. It's also a good source of potassium and dietary fiber, and a half-cup serving has just 15 calories.
Easy recipe: Chop off the stems; peel and slice into small pieces. Break the crowns into bite-size pieces. Place in a steamer basket in a pan of boiling water; cover and cook for five to six minutes, until just tender. (Overcooked broccoli will turn olive-green and mushy.) Serve warm with a drizzle of olive oil and a pinch of salt and pepper. Or serve chilled with your favorite dip.
As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles.
No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.