Product description
Broccoli is a kitchen staple for good reason — versatile, family-friendly and packed with nutrition. These florets come trimmed and ready to cook, so there's no chopping and no woody stalk to throw away. Just rinse and go.
WHAT MAKES IT SPECIAL
Broccoli is one of the most nutrient-dense vegetables you can serve: naturally very high in Vitamin C and Vitamin K, with fiber and folate. The florets cook in minutes . Steamed, stir-fried, roasted or blanched and hold their bright green color and satisfying bite.
SOURCED FROM KENYA
Grown in Kenya's high-altitude regions, prized for fresh export vegetables, and air-freighted to the UAE.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 34 kcal | — |
| Carbohydrates | 6.6 g | 2% |
| of which sugars | 1.7 g | — |
| Dietary fibre | 2.6 g | 9% |
| Protein | 2.8 g | 6% |
| Total fat | 0.4 g | 1% |
| Vitamin C | 89.2 mg | 99% |
| Vitamin K | 101.6 µg | 85% |
| Folate | 63 µg | 16% |
| Potassium | 316 mg | 7% |
*%DV on a 2,000 kcal adult reference diet; approximate USDA values, varies with growing conditions. Broccoli is naturally very rich in Vitamin C and Vitamin K, and contains the glucosinolate compounds characteristic of cruciferous vegetables.
HOW TO STORE
- Store: refrigerate in the crisper, loosely covered, for up to 3-4 days.
- Keep dry; do not wash until ready to use (moisture speeds spoilage).
- Look for: firm, tightly closed, deep-green florets.
- Yellowing florets are past their best.
HOW TO USE & SERVE
Broccoli florets are quick and versatile across every UAE kitchen.
- Steamed (quickest): steam 4-5 minutes until bright green and tender-crisp; finish with lemon, olive oil or garlic.
- Stir-fried: toss with garlic, ginger and soy for an East-Asian side in minutes.
- Roasted: spread on a tray with olive oil and roast until the edges crisp and caramelize.
- Blanched for salads: quick-blanch and chill for salads and grain bowls.
- Indian style: as a quick sabzi with cumin, garlic and chili.
- Soups & pasta: blend into soup, or fold into pasta and bakes.
- Great with cheese, lemon, garlic and chili.
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Sign UpYes — the broccoli comes already cut into florets and trimmed, so there is no chopping and no woody stalk to remove. Simply give them a rinse and they are ready to steam, stir-fry, roast or blanch. It is a real time-saver for quick weeknight meals.Yes — the broccoli comes already cut into florets and trimmed, so there is no chopping and no woody stalk to remove. Simply give them a rinse and they are ready to steam, stir-fry, roast or blanch. It is a real time-saver for quick weeknight meals.
For the brightest colour and best texture, steam the florets for just 4-5 minutes until tender-crisp, or blanch and refresh them in cold water. Avoid overcooking, which dulls the colour and softens the bite. Roasting and stir-frying are also excellent and quick, giving caramelised, flavourful edges.For the brightest colour and best texture, steam the florets for just 4-5 minutes until tender-crisp, or blanch and refresh them in cold water. Avoid overcooking, which dulls the colour and softens the bite. Roasting and stir-frying are also excellent and quick, giving caramelised, flavourful edges.
Keep broccoli in the refrigerator crisper drawer, loosely covered, and use it within three to four days. Store it dry and rinse only just before cooking, as excess moisture causes it to spoil faster. Choose or keep florets that are firm and deep green; yellowing florets are past their best.Keep broccoli in the refrigerator crisper drawer, loosely covered, and use it within three to four days. Store it dry and rinse only just before cooking, as excess moisture causes it to spoil faster. Choose or keep florets that are firm and deep green; yellowing florets are past their best.
Broccoli is one of the most nutrient-dense vegetables: per 100g it is naturally very high in Vitamin C (about 99% of an adult daily reference) and Vitamin K (about 85%), with fibre, folate and potassium, at just 34 kcal.
