From day 1, broccoli has always received a bad reputation. They’re seen as the vegetable that you leave at the dinner plate, the vegetable that you secretly feed to your dog. No one has allowed broccoli to explain itself as it is often misunderstood. The B in broccoli does not stand for bad, it stands for the best vegetable.

The three key points on what makes broccoli such an outstanding vegetable is: variety, health benefits, and versatility in different meals.

Broccoli’s variety allows it to be cooked in a variation of ways to please everyone’s taste buds.

Imagine this scenario. You enter a restaurant and you decide to order a side of broccoli. The chefs often serve it to you uncooked and raw, or they boil it for a mere 5 seconds. This results in the worst texture and flavor you could possibly fathom. The waiters hand you a side of diluted ranch in order to make up for the poorly cooked broccoli. It doesn’t help. Society is teaching us to hate broccoli. However, I’m here to say that you should not believe that all broccoli taste like what these restaurants are serving us; this broccoli hasn’t been cooked up to its fullest potential. Broccoli can be so much more than the rubbery, fibrous texture these restaurants are serving us. Broccoli can be cooked in a variety of ways such as: grilling, stove top, boiling, steaming, or roasting. All of these cooking methods are extremely simple and will result in an amazing texture that will compliment any dish.

Another quality that makes broccoli the superior vegetable is its health benefits. Broccoli is packed with vitamins, nutrients, and minerals. 

Broccoli carries a wide array of vitamins, nutrients, minerals, and fiber. Unlike kale, broccoli makes you forget you’re eating healthy as its impeccable taste covers your taste buds. You are purely eating broccoli for the taste and the health benefits are an added bonus. It is scientifically proven to lower the risk of cardiovascular disease and heart disease. Eating broccoli may support better blood sugar control in people with diabetes. Another important attribute that it brings to the table is that broccoli may slow mental decline and support healthy brain and nervous tissue function.

Broccoli can also be included in many different dishes. Broccoli can be found in many dishes from different cultures such as in an Indian curry, stir-fry, casserole, pasta, or soup. It’s an extremely versatile vegetable that will complement any dish, it may even take over and become the star of the dish. Its subtle taste and ability to soak up any sauce results in it going well with many other foods. It also adds a nice change in texture. Broccoli is an all star vegetable when it comes to nutrient content and overall crowd pleasing taste. Consider broccoli that popular girl in school, it’s very social and gets along with any person, or in this case, any food. Not only is broccoli delicious and it’s a treat for your taste buds, it’s also a treat for your body.

Although some may argue that there are better vegetables subsequent to broccoli, none of them can match the taste and texture of broccoli.

For instance, some may argue that tomatoes are the far superior vegetable.

Squishy. That is the one word I would describe this imposer of a vegetable. They are the devil of vegetables, hence its red devious color. It’s a rather odd odor, texture, and look. Its squishy texture does not belong in any food, even hamburgers. It completely takes over the taste of your hamburger and you are left with a mouthful of red squish. It’s surprisingly acidic, sour, and bland at the same time. Aren’t you fed up on how one lukewarm, squishy tomato can slowly turn the bottom of your delicious burger into absolute mush? You’re probably thinking, carrots are a better vegetable than broccoli.

Well, I offer this concrete piece of evidence right here. Just look at how ugly they are. You really want to consume this? 

I consider carrots to be one of the worst vegetables and it is not welcomed here in the vegetable community. They don’t soak up any juices and they have zero to none flavor. Carrots just aren’t special; they don’t stand out. The only special attribute they bring is a crunch, but many other vegetables can do the same with added flavor. When boiled, they turn into absolute mush and when they are raw, they are too hard to enjoy. Even a baby wouldn’t eat this. Carrots are an abomination.

When cooked and seasoned correctly, broccoli has an amazing flavor profile and it is packed with loads of nutrients. It has the ability to soak up whatever flavor you give it, making it an extremely versatile vegetable. Instead of believing the stereotype that broccoli is an abomination, try broccoli out with an open mind.