Saute Your Broccoli with Extra Virgin Olive Oil

by giuseppetaibi on April 29, 2009

in olive oil health benefits

broccoli-from-giThe World’s Healthiest Foods, an initiative of The George Mateljan Foundation,┬áhas put together a great primer on extra virgin olive oil (EVOO) in a comprehensive and well-researched piece that covers everything from EVOO’s history and health benefits to serving and storage suggestions. The most extensive section of the piece is the one discussing EVOO’s many health benefits. These benefits include protection against chronic degenerative disease, heart disease, high blood pressure, high cholesterol, breast cancer, and bone loss.

The article also cites an interesting finding about broccoli discovered by Spanish researchers:

“When they stir-fried freshly harvested broccoli florets in various edible oils (extra virgin olive oil, refined olive oil, sunflower oil, peanut oil, soybean oil, and safflower oil), they discovered that levels of vitamin C and phenolic compounds were more affected than those of minerals and glucosinolates. Only broccoli lightly stir-fried in extra virgin olive oil or sunflower oil retained the same glucosinolate and vitamin C levels as uncooked broccoli. J Food Sci. 2007 Jan;72(1):S064-8.”

So if you’re sauteing your broccoli, be sure to use EVOO!

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