Broccoli

Broccoli can start when your baby is about 6 months old and ready for solids. Its name comes from an Italian word for small sprouts. It belongs to the same plant family as cabbage, cauliflower and Brussels sprouts, all bred from wild cabbage around the Mediterranean.

Broccoli provides vitamin A, vitamin B6, folate and fiber. Vitamin A supports the eyes, B6 and folate support growth and brain development, and fiber helps digestion.

Start with big pieces

Larger pieces are easier for a 6-month-old to hold. A floret with a crown about three adult fingers wide works well, as does a stem stick steamed until soft. If you use the stem, peel off the tough outer skin and cut it into a rectangular stick. A round cylinder is riskier if a piece breaks off.

Cooking time sets the texture. Firmer broccoli is easier for the tongue to push out. Softer broccoli lowers the choking risk but can cause more gagging. If you offer a firm floret, split the stem lengthwise. You can also mash the florets or chop them finely and serve them on a spoon.

Cooking method

Steaming or microwaving keeps more nutrients than boiling. Roasting also works, but the texture turns tougher. For a young baby with tender gums, steaming gives the softest result.

Broccoli that is raw or undercooked is tough going for small mouths, so the choking risk goes up. Follow the age-based preparation steps above. Stay with your baby during the meal and keep them in sight.

Broccoli is not a common allergen. Allergy is rare but possible. People sensitive to other cruciferous vegetables, such as mustard greens or cauliflower, may react to broccoli too. People allergic to mugwort may feel a brief itch, tingle or burn inside the mouth. This is called oral allergy syndrome and is usually not dangerous.

Start with a small amount for the first few meals. If there is no reaction, increase the amount gradually.