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Broccoli


Broccoli
Also called as ‘Green Cauliflower’, broccoli is a member of the cabbage family. The word broccoli is derived from the Italian word broccolo, which means the ‘flowering top of the cabbage’. It has large flowery heads similar to a cauliflower; usually green in colour. These heads are arranged in a tree-like structure. The flower heads are carefully secured under the protection of the plant’s leaves.
Broccoli is either consumed by boiling or steamed, but it may also be eaten raw. The leaves are also consumed with great interest. To keep the nutritional properties intact, it is cooked at a low cooking temperature.

Types
The most commonly found type is the heading broccoli. It is tender and has rich green flowering buds. A lesser known broccoli type is sprouting broccoli. This type of broccoli comes both in purple and green colour. It is also known as asparagus broccoli.

Nutritional Value
1. Broccoli is said to possess more nutritional value than any other vegetable.
2. It has high content of Vitamin C and dietary fiber.
3. It also contains anti-cancer properties.
3. Broccoli diet provides low cholesterol benefits. It is also known to have a high detoxification system.

Did you know?
Broccoli is considered as valuable food during the Roman empire.
California produces 90% of broccoli, being the world number one producer.


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