Description:
Broccoli was first commercially grown in the US in the 1920s. The word "broccoli" comes from the Italian 'Brocco' meaning arm branch. Broccoli is a relative of cabbage, Brussels sprouts, and cauliflower and is said to contain as much calcium, gram for gram, as milk.
How to select:
Available year round in large supermarkets. Look for a strong colour, tight buds and healthy leaves on the stalk. The stems should be a lighter green than the buds and easy to pierce with a fingernail. Avoid stalks with yellowed or open bud clusters and stems that are hard and dry.
Use:
The stalks are edible and contain many nutrients. The stalks can peel if too tough. deep-fry, sauté, steam, raw. Blanched broccoli is widely used in salads or as an accompanying vegetable. As a puree, broccoli is used in various soups and sauces.
How to store:
Unwashed in the refrigerator for up to 4 days in a plastic bag.
Health benefits:
Broccoli is a nutrition powerhouse since it's high in iron and vitamins A and C. Frozen varieties contain about 35 percent more beta carotene since they are mainly made up of florets.
|
