IM­MU­NITY MAKER Broc­coli – along with cab­bage, cau­li­flower and %rus­sels sprouts × is clas­siāed as a cru­cif­er­ous veg­etable, which sig­niāes its rich con­tent of āber, vi­ta­mins $ and &, min­er­als and ph\tonu­tri­ents. &ru­cif­er­ous veg­eta­bles, es­pe­ciall\ broc­coli, also con­tain a high con­cen­tra­tion of a ph\to­chem­i­cal called sul­foro­phane, which shows prom­ise in sev­eral stud­ies for its anti cancer abil­i­ties. 2ne cup of cooked broc­coli con­tains as much vi­ta­min & as an or­ange and more āber than an av­er­age slice of com­mer­ciall\ avail­able whole grain bread. +igh in­take of āber pro­motes health\ di­ges­tion and con­sum­ing high lev­els of vi­ta­min & is as­so­ci­ated with bet­ter e\e and skin health and strong im­mu­nit\. :eÚve taken this im­mu­nit\ su­per­star and turned it into a rice sub­sti­tute for this fla­vor­ful bowl with a Tuick turn in the food pro­ces­sor. 0ove over, cau­li­flower rice %roc­coli rice is here to sta\.

MORE USES FOR BROC­COLI: Of­ten over­cooked and drowned in cheese sauce, broc­coli doesn’t al­ways con­jure ap­plause at the din­ner ta­ble. Avoid boil­ing or mi­crowav­ing it, which can leach nu­tri­ents, and in­stead roast, bake, steam or grill it. While the flo­rets get all the at­ten­tion, don’t for­get the stems: Chop them into strips, coat and bake like fries, or spi­ral­ize them and toss with a lemon vi­nai­grette.

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