Broccoli
Many people hate broccoli because they do not like the vegetable’s bitter taste. However, some people are not that sensitive, so the slight bitterness does not bother them. Despite the bitter taste, broccoli is nutrient-rich. Broccoli offers 1 mg of iron for a 100-gram serving, which is 6 percent of the DV. But since it also contains 112 percent of the DV of vitamin C, people who eat broccoli can efficiently absorb its iron content. Its iron content is nearly the same as one serving of cauliflower.
Broccoli contains many nutrients, fiber, potassium, and vitamin C and K. It also has plenty of protein. You can eat broccoli raw or cooked. However, recent research shows that steaming broccoli florets gives the most benefits.
The amount of iron you will get from broccoli, and other foods, varies significantly according to the method and cooking time. Iron is an unstable nutrient, and some of it is lost during cooking. According to research, the best way to preserve the nutrients in food is through steaming; the less time the vegetables are exposed to heat, the better.
