A mixture of broccoli and Chinese kale, it’s not surprising that broccolini is packed with nutrition. This crunchy, flavoursome vegetable goes with a range of foods and is easy to cook, making it a great item to include in your everyday meals.
Even better, the entire broccolini can be eaten – stems and all. It’s fine to eat raw, but becomes sweeter when cooked. Nutritionist Jessica Sepel says the health benefits of this simple vegetable shouldn’t be underestimated. “It’s just got so much green goodness. I recommend to my clients to serve these veggies with each meal – yes, even breakfast,” she says. “For me they are the definition of ‘superfood.’”
Here are four reasons you should make broccolini a regular addition to your weekly menu:
Love your skin
Broccolini is rich in beta-carotene, which the body converts into vitamin A. Many skin products contain vitamin A because of its ability to promote healthy skin. Broccolini also contains the anti-cancer phytochemical sulforaphane, which has antioxidant effects that protect skin cells.
As well as vitamin A, broccolini contains vitamin C. These two vitamins have anti-ageing effects that ward off inflammation. Broccolini also has a decent potassium intake, which is important for heart health.
Broccolini has a high fibre content, which acts as a prebiotic for the gut by feeding the good bacteria in the digestive system.
Broccolini (as well as the rest of the brassica vegetable family) is rich in the enzyme indole 3 carbinol, which aids liver detoxification and helps maintain hormone imbalance.
Try our favourite broccolini recipes: