Broccoli stems are tough, so you threw them away? They have surprising benefits.

Broccoli, well-known as an anti-cancer food, is rich in nutrients like vitamins and sulforaphane, making it a versatile ingredient in a variety of dishes. For optimal nutritional value, it's best to eat the broccoli stems as well. Let's explore the benefits and consumption methods of broccoli stems.

 

Broccoli stems are rich in vitamins that boost immunity.

 

Consuming broccoli stems can boost immune function and prevent various cardiovascular diseases. According to the U.S. Department of Agriculture, broccoli stems contain 93.2 mg of vitamin C, 48 mg of potassium, and 20 µg of vitamin A per 100 g serving. Vitamin C and vitamin A have antioxidant properties and are essential for boosting immunity. Potassium helps regulate blood pressure, reducing the risk of cardiovascular disease.

 

Research has also shown that broccoli stems can help prevent stomach cancer. According to a 2014 study published in the Korean Society for Microbiology and Biotechnology, regular consumption of broccoli stems can suppress the production of nitrosamines, a carcinogenic substance produced in the stomach.

◇It's good to peel the outer skin of the stem

 

When eating broccoli stems, it's best to peel the outer skin with a knife. This helps to soften the stem's rough texture. However, the very tip, 2-5cm, should be cut off and discarded. The lower stems are very rough and unsuitable for consumption. In fact, broccoli stems are softer closer to the florets.

 

Broccoli is best steamed without adding water. This allows the body to absorb its nutrients most effectively. According to a study by the Department of Nutrition at the University of Illinois at Urbana-Champaign, steaming broccoli for about five minutes maximized its anticancer effects.

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◇Nutritional benefits increase when eaten with onions

 

When cooking with broccoli, it is good to stir-fry it in oil with onions. Broccoli is rich in a nutrient that increases resistance to viruses.

It promotes the secretion of terpenoids, and this effect is doubled when eaten with onions.

 

Broccoli pairs well with squid. The taurine in squid and the dietary fiber in broccoli help lower blood cholesterol levels. Lightly blanched broccoli and squid, dipped in gochujang (red pepper paste), create a delicious and nutritious side dish.

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Broccoli should not be boiled in water.

It seems that lightly boiled ones are more effective.

 

Rather than just eating it, dunk it in gochujang!!!

It tastes much better when you take a picture of it.

 

The taste of squid and gochujang is so good