How To Tell If Broccoli Is Bad?

One of the main ways to tell whether your broccoli is terrible is by its appearance. Fresh broccoli is a deep green color, while bad broccoli shows spots and decay. The florets should be intact and free from cracks and water spots. If the stems are bent, they should snap back. A white spot means that your broccoli has gone wrong, so throw it away immediately. If the florets have become slimy, discard them.

Broccoli Nutrition Facts

broccli nutrition facts

What Is Broccoli?

Broccoli is an edible green plant belonging to the cabbage family (family Brassicaceae, genus Brassica) grown for its enormous blooming head, stalk, and small accompanying leaves. Broccoli belongs to the Italica cultivar group of the Brassica oleracea species. Broccoli features big, dark green blossom heads grouped in a tree-like form, branching out from a sturdy, light green stalk. A ring of leaves surrounds the mass of flower heads. Broccoli looks a lot like cauliflower, which is a distinct cultivar group of the same Brassica plant. It can be eaten fresh or cooked. Broccoli is an excellent source of vitamin C, and vitamin K. Boiling reduces the content of its sulfur-containing glucosinolate molecules, isothiocyanate, and sulforaphane while steaming, microwaving, or stir-frying preserves them better.

How To Tell If Broccoli Is Bad?

broccoli bad

Here are some clear signs of lousy broccoli:


Check the color of the florets first. They should be a vibrant, consistent green. If your broccoli has any yellow or brown patches on it, it’s starting to rot. If you find fuzzy white or black areas on the florets or the stem, that means mold is forming, and it’s time to throw it out.


If you open the crisper drawer and notice an unpleasant odor, your broccoli may be starting to rot. Whole broccoli crowns should have a faint vegetative aroma. Sulforaphane, a chemical found in many cruciferous vegetables with a strong odor, is released when broccoli is chopped into florets. If the odor isn’t too strong, your broccoli should be fine. Any powerful scents indicate that the broccoli is past its prime.


When it comes to broccoli, it’s all about the texture. The broccoli stem should be firm, and a mushy stem indicates that the fruit has spoiled. The stalk should also appear in good condition, not broken or dried out. If the bottom of the stalk appears to be dry, you may be able to clip it off and still eat the broccoli as long as there are no other signs of rotting. If the stem or florets appear wilted, they have lost too much moisture and should be thrown away.

Health Benefits

There are a lot of health benefits  of eating broccoli:

Reducing The Risk Of Cancer

Antioxidants included in cruciferous vegetables may aid in the prevention of cancer—the type of cell damage that leads to cancer, according to a reliable source. Sulforaphane, a sulfur-containing chemical that gives cruciferous vegetables their bitter taste, is one of them. Some experts believe that cruciferous vegetables like broccoli could help with “green chemoprevention,” People use the whole plant or extracts from it to prevent cancer. Indole-3-carbinol is also found in cruciferous vegetables. According to research published in 2019, this chemical may have potent anti-cancer effects.

Improving Bone Health

Strong bones are made out of calcium and collagen. The bones and teeth contain about 99 percent of the calcium in the body. Vitamin C is also required to produce collagen in the body, and both can be found in broccoli. Vitamin K aids in blood clotting, but some experts believe it may also aid in preventing or treating osteoporosis. People with low vitamin K levels are more prone to have difficulty forming bones. Getting enough vitamin K in your diet may help you maintain a healthy set of bones.

Boosting Immune Health

Vitamin C is an antioxidant with numerous health advantages. It can help prevent cancer, cardiovascular disease (CVD), cataracts, and anemia by boosting the immune system. It may also help decrease the common cold symptoms and minimize the duration of a cold when taken as a supplement.

Improving Skin Health

Vitamin C aids in the production of collagen, which serves as the body’s primary support system for cells and organs, including the skin. Vitamin C, as an antioxidant, can also assist in preventing skin damage, such as wrinkles caused by aging. Vitamin C has been found in studies to help prevent or treat skin disorders like shingles and skin cancer.

Aiding Digestion

Dietary fiber can aid regularity, prevent constipation, keep the digestive tract healthy, and reduce the risk of colon cancer. In 2015, a screening experiment discovered that persons who ate the most fiber had a lower risk of colorectal cancer than those who ate the least fiber.

Reducing Inflammation

Inflammation can occur when the immune system is attacked. Inflammation can indicate an illness that has passed, but it can also be a symptom of persistent autoimmune diseases like arthritis and type 1 diabetes. Inflammation levels may be increased in people with metabolic syndrome. According to a 2014 study, broccoli may have anti-inflammatory properties. In laboratory testing, scientists discovered that the antioxidant action of sulforaphane in broccoli helped lower inflammation markers. As a result, they concluded that the nutrients in broccoli could aid in the fight against inflammation.

How To Store Broccoli?

Broccoli does far better in the refrigerator’s vegetable crisper drawer than it does at room temperature. Pre-cutting florets or washing the head before using them will shorten the broccoli’s shelf life. While moisture is frequently the enemy of fresh food, a tiny amount helps broccoli last a little longer if adequate air circulation. Wrap the head in a damp paper towel or two and keep it in a plastic produce bag that has been opened. It usually lasts two or three days in the refrigerator if you cut up the broccoli ahead of time or buy a package of pre-cut florets. Cooked broccoli can be stored in an airtight container in the refrigerator for two days.

How To Freeze Broccoli?

Fresh broccoli can be frozen for more extended storage. However, as with most raw vegetables, blanching it beforehand will block specific enzymatic reactions. If you don’t, the broccoli will be mushy when you defrost it, and it will probably taste and smell strange. Broccoli can be blanched by cutting it into individual florets, boiling them for 5 minutes, then draining and putting them in an ice bath to stop them from cooking any longer. The broccoli turns a bright green hue but retains its crispness. Before freezing it, make sure it’s scorched. Broccoli may be stored indefinitely in the freezer, but its quality begins to deteriorate after six to eight months; utilize it within one year. Seal it in an airtight freezer bag or container with as much air pushed out as possible to avoid freezer burn. Use a vacuum sealer if you have one for the best results.


Rotten broccoli will not make you sick, but it won’t be good. It will have an unpleasant smell, large dark areas, and mold. It should also feel heavy and not be mushy. Check for discolorations, odor, or other visual changes. If you think your broccoli might be rotten, discard it right away. It should be firm to the touch. In addition, if the color has changed from green to yellow, discard it immediately.