Along with other cruciferous vegetables (cabbage, cauliflower, etc.), broccoli receives nutrition accolades as it helps to reduce risk of strokes and cancers (prostate, colon, breast, etc.) and minimize cataracts. One medium stalk contains 220% of daily vitamin C (more than an orange) to boost immunity. Additional anti-oxidants, such as vitamin A and beta-carotene, help maintain eye and skin health; high amounts of folate help reduce birth defects. Broccoli is fat-, saturated fat- and cholesterol-free; low in calories and sodium; and high in dietary fiber.
March — December
December — March
From savory appetizers to decadent desserts and each course in between, the Foxy-brand line of produce adds healthful nutrients and flavorful ingredients. These recipes offer suggestions for food pairings, hint at the culinary versatility Foxy-brand products provide and help you fill half your plate with vegetables and fruit at every meal, as suggested by U.S. dietary guidelines.
|Lemon-Butter Broccoli Spears||10 min prep|
|Spicy Broccoli & Cauliflower Salad||15 min prep|
|Broccoli & Mandarin Orange Salad||30 min prep|
|Pasta with Broccoli & Sun-Dried Tomatoes||20 min prep|
Choose odorless, firm and compact green stalks with dark bluish-green crowns. Refrigerate in an air-tight bag up to 5 days. Wash broccoli, remove small leaves from the main stalk and trim bottom slightly; do not remove the whole stalk because it is edible. Eat raw or cook briefly in a small amount of water to preserve crisp texture and nutrients. Boiling broccoli may reduce nutrients; to preserve health benefits, stir-fry, microwave or steam for 3—4 minutes.