Children may not want to hear this, but broccoli more than deserves its place on our plates. The florets and stems are filled with nutrients that help keep your heart and bones healthy — and may reduce the risk of cancer.
“Broccoli is a multitasking vegetable,” said Emily Ho, a professor of nutrition and the director of the Linus Pauling Institute at Oregon State University: It has a range of vitamins, minerals and phytochemicals that give your body “a boost.”
Here are some of broccoli’s best attributes, along with a few new ways to enjoy it from New York Times Cooking.
It has a cancer-fighting compound.
Ever scrunched up your nose at broccoli’s sulfuric smell?
Along with cauliflower, brussels sprouts and other cruciferous vegetables, broccoli is a source of a sulfur-based nutrient called sulforaphane. It’s the compound behind broccoli’s odor and slightly bitter flavor. It also has anticancer properties, scientists believe.
Research suggests the sulforaphane in broccoli could help your body produce more of the enzymes that get rid of toxins like air pollution and cigarette smoke, Dr. Ho said.