Stop throwing away the broccoli stalk: peel it, cut it into fries, and sauté it in a pan with olive oil for a tender, flavorful, and zero-waste alternative.

noli's read

Consuming the broccoli stalk is an excellent way to boost nutrient intake while reducing food waste. According to analytical data from the United States Department of Agriculture (USDA), this part offers a density of vitamin C, potassium, and B vitamins that is nearly identical to that of the florets. Furthermore, a comparative analysis published in the journal *Foods* in 2024 confirms that the stalk is particularly rich in prebiotic fibers, which are excellent for nourishing the good bacteria in our microbiota and supporting digestive comfort. While the florets remain slightly superior in plant protective molecules such as sulforaphane, a review study published in *Frontiers* shows that the stem also contains a very significant active quantity. Finally, pairing it with a drizzle of olive oil, as proposed by the creator, is an ideal tip for maximizing the assimilation of the vegetable's vitamins.

the sources

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