Broccoli Stem Pesto

Those fluffy little florets are what attracts people to broccoli, well those who love broccoli that is. But what about the stem? The stem is a major part of the broccoli when we buy it and consists of maybe half the weight that we pay for! Why waste it? Well, with nutritional reasoning, the stem contains just as much nutrition as the florets. It is low in calories yet high in fiber. The stem contains vitamin A, vitamin C, fibre, potassium, and folate. According to the HealthyEating.org, it also contains sulforaphane, a sulphur-containing compound being studied for its anti-cancer properties. Moreover, it contains B1, B2, iron, magnesium, zinc, potassium and fibre. If you’re wondering just how much of each nutrient broccoli contains: one cup of cooked broccoli contains as much vitamin C as an orange and 245 percent of your daily vitamin K requirement, says Colorado State University. Vitamins C, E and lutein found in broccoli are antioxidants, which means they’re anti-inflammatory and prevent damage from free radicals, says Colorado State University. I incorporate the stem in many ways when cooking. I grate it and add it to fried rice, I add it to lasagne and sometimes to scrambled eggs! However, blending broccoli stems with basil and cilantro in olive oil makes the best pesto! That’s my favourite pesto recipe.

Good

% Daily Values based on a 2,000 calorie diet