BROCCOLI

BROCCOLI
Broccoli is a green cruciferous vegetable with tightly packed florets and a mild, earthy flavor. It can be enjoyed steamed, roasted, stir-fried, or raw in salads.
Rich in vitamins C, K, and A, fiber, and antioxidants, broccoli supports immunity, bone health, and digestion. It also contains sulforaphane, a compound linked to cancer prevention and heart health.

BROCCOLI FLOWER
Broccoli flowers are the delicate, yellow blossoms that appear when broccoli matures. They have a mild, slightly sweet taste and can be eaten raw, lightly sautéed, or tossed into salads.
These flowers retain many of broccoli’s benefits, being high in vitamins C and A, antioxidants, and fiber, which boost immunity, skin health, and digestive wellness.

BROCCOLI LEAVES
Broccoli leaves are large, dark green leaves that grow around the broccoli head, often overlooked but highly nutritious. They have a flavor similar to kale and can be sautéed, steamed, or added to soups.
Packed with vitamins A, C, and K, calcium, and fiber, broccoli leaves strengthen bones, aid digestion, and protect against oxidative stress.

BROCCOLINI
Broccolini is a hybrid of broccoli and Chinese kale, featuring long, tender stems with small florets and a milder, sweeter flavor. It cooks quickly and is ideal for stir-fries, steaming, or grilling.
It’s rich in vitamins C and K, iron, and fiber, which support immunity, healthy blood circulation, and digestion, while also providing antioxidant protection for overall wellness.