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Increasing your daily vitamins with broccoli

Broccoli has not always been the most popular of vegetables but, with its new image as a ‘superfood’, this could be changing.

Broccoli belongs to the cruciferous family of vegetables, along with kale, cauliflower and cabbage. It is a good source of vitamin C and folate and also contains vitamins A and K, calcium, fibre, beta-carotene and other antioxidants. Broccoli combines a high nutrient content with a low calorie content, making it a particularly valuable part of a healthy diet. And as foods with low calories can help with weight management, this can be helpful for people with osteoarthritis.

Recent research shows that broccoli may have other benefits for people with osteoarthritis. Broccoli is rich in an antioxidant called sulforaphane. In a laboratory study, sulforaphane was shown to have a protective effect on the breakdown of cartilage cells.

Broccoli certainly deserves to feature frequently in our daily vegetable intake – the recommended intake is 5 or more a day.

So how can we make the most of this great vegetable?

Firstly, it’s important to keep it fresh and crisp by storing it, unwashed and loosely wrapped, in the crisper drawer of the refrigerator, washing it only before use. There are many ways to use broccoli, from salads to stir fries, curries and soups.

This recipe for Chicken and Broccoli Pasta with Goats Cheese is simple, nutritious and tasty.