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Broccoli will keep, refrigerated for up to a week.
Broccoli can be eaten fresh or cooked and is mild enough to be paired with numerous flavors and textures. Saute carrots, onions and celery in a pot, add chopped broccoli, cauliflower, brussels sprouts and vegetable stock then cook until softened and puree into soup. Add chopped broccoli florets to egg custard, pour into par-baked tart shell and bake until set. Toss fresh broccoli with grated carrots and a mayo-based dressing for a cold salad. Cook chopped broccoli with cream, then puree and strain into a sauce for seafood or pasta.
Nutrient-rich Arcadia broccoli is an excellent source of vitamins K and C, folate and chromium, a mineral that supports insulin function and helps regulate blood sugar. It is also a good source of fiber, the minerals phosphorus, manganese, and copper, potassium, and the vitamins A, B2, B6, and E. The healthy vegetable contains smaller amounts of magnesium, omega-3 fatty acids, vitamins B1 and B3, zinc, iron, calcium and selenium, and a moderate amount of protein.