Purple sprouting broccoli has a more robust, sweet, earthy flavour than green broccoli varieties. Research indicates that the purple sprouting variety has even higher levels of the special compounds known as phytonutrients than green broccoli. These nutrients provide many of broccoli’s outstanding health benefits.
Broccoli is bursting with antioxidants, with high levels of vitamin C, vitamin E, manganese and zinc. Additionally it is packed with phytonutrients from the flavonoid and carotenoid groups. These antioxidants help to reduce oxidative stress in the body which results in lower inflammation and can help to reduce the risk of cancer.
Furthermore, purple sprouting broccoli contains high levels of glucosinolates, which are converted by the body to a substance vital for the excretion of toxins.
Purple sprouting broccoli has a delicate taste which works well in recipes with salty and tangy flavours. Be sure to include anchovies, capers, soy or lemon in your broccoli recipes. Add to omelettes, stir fries and soups or dip the florets (raw or steamed) in to a lemony tahini dressing for a healthy tasty treat.
My weekly ‘Nutritional Nugget’ written for Fields to Fork Organics
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