Broccoli’s high fiber, beta caroten, calcium, and vitamin C content, lowers the risk of cancer and heart disease.
Broccoli’s mild taste, attractive shape, bright green color and firm, crisp texture make it a popular vegetable worldwide.
Health benefits: Broccol is beneficial to all major functions and organs, particularly the Lungs and Large intestine that represent Metal Energy. High in fiber, beta caroten, calcium, and vitamin C, broccoli lowers the risk of cancer and heart disease.
Varieties and use: Broccoli is the Italian “cabbage sprout”. Available year round, it peaks in the fall and spring and sometimes has a purple hue. Broccoli is prepared in a variety of ways, including light boiling (to retain its crispiness and bright color), steaming, sautéing and tempura-style. It may also be lightly pickled and marinated for quick salads. It is especially delicious with fried rice, fried noodles, or mixed vegetables. A creamy tofu dressing, an umeboshi sour sauce, roasted sesame seeds, or other dressing is frequently served.
Recipe for Broccoli with Tofu Dressing: Simmer 1 head of broccoli, cut into flowerets and stems, in a liitle water for 2-3 min. Squeeze out water from 1 organic tofu pack, add 1-2 pitted umeboshi plums or salt and purée until smooth and creamy. Serve together.
Source: Healing Foods, Michio Kushi.