Broccoli is good for your health, but the way you cook it affects the preservation of its vitamins and protective compounds.

Broccoli is one of the healthiest vegetables you can eat. Rich in vitamins, minerals, fibre and powerful plant compounds, its regular consumption supports almost all of the body’s vital systems.

Here are the main benefits of broccoli, scientifically proven:
Nutrient-dense: Rich in vitamin C, vitamin K, fiber, and potassium

Boosts immunity: antioxidants help protect against disease

Promotes heart health: helps reduce cholesterol and inflammation

Supports digestion: Fiber contributes to gut health and regular transit.

May reduce cancer risk: contains sulforaphane, a powerful plant compound

Best for weight control: low in calories, high in fiber

Contributes to eye and bone health: Provides lutein, calcium and vitamin K.

To get the most out of its nutrients and enhance its flavour, the way it is cooked is important. Read on to find out what the research shows and the winning ways to preserve nutrients.

The best cooking methods for maximum nutrient retention