This green powerhouse packs vitamins C, K and A as well as folate and fiber. It’s also a good source of manganese, potassium and magnesium.
Look for sturdy, dark-green spears with tight buds and a high floret-to-stem ratio; there should be no yellowing. Save your broccoli stalks. Don’t toss broccoli stems: they’re completely edible, milder in flavor and contain the same helpful properties as the florets. Just peel the stems, chop them up and use alongside the florets.