Broccoli is already widely known for its nutritional qualities. However, a new study reveals that broccoli sprouts contain an abundance of polysulfide molecules, which exhibit a range of health benefits. This is significantly more than does mature broccoli....
A new project is harvesting broccoli stems, stalks, and leaves – which would otherwise be left in the field – and upcycling them into an alternative protein ingredient for food and beverage makers.
Sensitivity to bitter tastes may be why some people eat fewer vegetables, according to a study. Researchers hope to learn more from this type of genetic research to help people with aversions to certain foods eat more vegetables in the future.
A small farmer’s cooperative in Scotland is putting on a big fight against food waste with its ‘world’s first’ range of crisps that puts broccoli front and center.
Consuming cooked or processed broccoli may result in less of the potential anti-cancer compounds being available for absorption, suggests a new study from TNO Quality of Life.
