The broccoli plant is a dark-green vegetable with a firm stalk and branching arms that end in florets. Broccoli is high in vitamin A (betacarotene) and vitamin C. Vitamin A and various phytochemicals, such as isothiocyanates, indoles, and bioflavonoids, in broccoli, may help prevent cancer. Like other members of the cabbage family, broccoli is considered helpful in the prevention of certain types of cancer. Rich in iron, calcium, and potassium and is a good source of fibre. It is one of the very low-calorie vegetables; provides just 34 calories per 100g.
Did you know?
Broccoli is closely related to cauliflower, cabbage, and Brussels sprouts. The name comes from the Latin word brachium, meaning “arm” or “branch,” or the Italian word broccolo, for “cabbage sprout.”
Uses and Storage.
Broccoli with the tiniest buds and the darkest blue-green colour should be selected. Avoid those with a yellowish cast. Broccoli should be stored unwashed in an open bag in the refrigerator because excess moisture encourages the growth of mould. Before use, broccoli should be rinsed thoroughly under cold running water to remove any dirt.
Broccoli can be consumed raw as an appetizer with dip or in salads, or it can be cooked in a variety of ways. Well-cooked broccoli should be tender enough to yield to a fork, yet remain crisp and bright. Because the florets tend to cook faster than the stalks, stalks should be split to expose more surface area, which ensures even cooking. The florets also may be cut from the stalks and added after the stalks have been cooking for 2 to 3 minutes. Broccoli can be boiled, steamed, microwaved, stir-fried, or puréed and added to soups.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press.
Heaton, D., n.d. A produce reference guide to fruits and vegetables from around the world.