Broccoli
Broccoli own large fleshy flower heads, green color and arranged in a tree-like fashion on branches sprouting from an edible thick stalk. It is most closely resembles cauliflower, which is a different group of the same species. However, broccoli is green while cauliflower can vary from purple to the traditional white variety.
Other names:
Calabrese.
Season:
Broccoli is available year-round in supermarkets.
Purchasing tips:
When choosing broccoli, look for buds which are tightly compacted with green color. Do not buy broccoli with white, large, and thick stalks.
Storage:
Refrigerate the unwashed broccoli in plastic bag in the vegetable crisper for up to 4 days.
Preparation and Usage:
Rinse thoroughly under cold running water, and then cut off the bottom, after that divide the broccoli into small florets. As Broccoli is commonly used in stir-fries in Chinese cuisine, nowadays people tend to eat raw broccoli in salads. If you boil them, please limit the time within 10 minutes as the nutrients will reduce greatly when over boiled.
Nutritional and Health benefits:
Broccoli is high in vitamins C, A, and K, as well as dietary fiber; it also contains lots of multiple nutrients with potent anti-cancer properties. A single serving provides a half-cup provides 52 mg of Vitamin C and more than 30 mg of Vitamin C.
Regular high intake of broccoli has been found to be helpful in reducing the risk of aggressive prostate cancer.
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