Why we love broccoli

Broccoli is one of nature’s best super foods and we want to help your baby learn to love it as much as we do.  Broccoli is packed with nutrients essential for growth, development and immunity.

Research has shown that babies exposed to variety of tastes early on in their solids journey are later more likely to enjoy a larger range of healthy foods.  Introducing greens including broccoli between the ages of 4-7 months which is often referred to as the “flavor window” gives our baby’s a great chance to continue loving them as they get older.

Broccoli means ‘little sprouts’ in Italian and it is a member of the brassica family.  Many people are worried about this family of foods causing gas, however it’s important to note every baby is different and most baby’s will hand,  it just fine.

Broccoli is also a good source of vitamin C, it is a source of dietary fibre (yay for a healthy gut 💩 !), folate, niacin, riboflavin, vitamin A, vitamin B6, and contains a dietary significant amount of potassium. 

And remember as your baby turns into a toddler, they will go through different stages with their eating.  They may start off loving broccoli and then all of a sudden refuse it one day.  Remember this is very common and totally normal.  Around the age of 14 months many children start to refuse food. A toddler is rapidly developing in other areas at this time too and they are now starting to visually recognise by sight foods that they are not loving along with becoming their own person.  Keep offering the foods you wish baby to be eating and try keep meal times as positive as possible. Our little broccoli lover Maisie at every bit of brocolli offered to her in her first 6 months, then just stopped .  We kept offering it in a non-pressured way in the family styled meals we eat and a couple if months (yes months!) later she proudly announced one night at dinner that “cows eat brocolli trees too” and took a bite and hasn’t looked back again.



Complementary feeding: Vegetables first, frequently and in variety. Nutrition Bulletin 41(2):142-146