How it's used
Used in stir-fries, salads, or as a steamed side dish.

A cruciferous vegetable with a slightly bitter flavor and dense, green florets.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in stir-fries, salads, or as a steamed side dish.
High in vitamin C - pairing with iron-rich legumes or grains in the same meal meaningfully boosts iron absorption.
Try it in the kitchen
Creamy white-bean mac and cheese with wholegrain pasta, just-tender broccoli, edamame and a deeply crisp breadcrumb finish.
Open recipeA warm sesame-ginger rice bowl with adzuki beans, blistered broccoli, a rough edamame smash, crisp carrot, pickles and nori.
Open recipeA vegan take on Caesar salad - crispy seared smoked tofu standing in for croutons, over massaged kale and herbed quinoa, with a creamy cashew-caper-mustard dressing.
Open recipeA savoury quinoa breakfast bowl with steam-charred broccoli and edamame, creamy lemon-tahini and a za'atar-sesame finish.
Open recipeWater-velveted seitan with springy soba, crisp broccoli and pepper in a light ginger-spring-onion glaze with cashews.
Open recipeMicrowave-steamed broccoli and warm lentils with lemony mustard-caper cream, hemp seeds and deeply crisp wholemeal toast.
Open recipeNutrition notebook
Calories
29kcal
Protein
2.4g
Carbs
3.9g
Fat
0.4g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.