Broccoli coffee? Five other weird things baristas add to a cup of joe that might be boosting your health
Broccoli has long been admired as one of the world’s healthiest vegetables and now scientists have worked out how to get it in your morning brew – but it is far from the only weirdly beneficial ingredient to give coffee a health kick
The latest in a line of healthy coffee flavours – broccoli – is the trendiest new way to meet your recommended daily vitamin intake.
Scientists from the Australian government agency CSIRO (Commonwealth Scientific and Industrial Research Organisation) and agriculture group Hort Innovation have developed a powder designed not only to give coffee fans a health boost, but also to support Australia’s food producers and divert “ugly” produce from landfill.
The vitamin-packed vegetable is dried and turned into powder form to preserve its health benefits before being stirred into coffee served in Melbourne cafes. The powder is produced using broccoli plants that have been deemed imperfect for supermarket sale that would have ended up in landfill.
Added to milk, or milk substitutes, during the steaming phase, the powder is said to give lattes the earthy, slightly bitter taste of broccoli. For those hesitant to dive into the deep end of brassica-based beverages, they can incorporate it more lightly with just a sprinkle of the powder on top of their drink.
Long admired as one of the world’s healthiest vegetables, broccoli – part of the cabbage family – is high in iron, phosphorus, potassium, calcium, manganese, and vitamins A, C and K. Although cruciferous vegetables (like broccoli) can give some people gas, broccoli more than makes up for it by helping to protect against cell damage and cancer while helping to regulate blood sugar and cholesterol.
