History- Broccoli's name is derived from the Latin brachium, meaning branch or arm. No doubt this is due to broccoli’s tree-like structure. A member of the cabbage family, it is closely related to cauliflower. Broccolo, its Italian name, means "cabbage sprout." Broccoli’s florets are soft and tender when cooked, bright and crisp when enjoyed raw. The stem and stalk are crunchy and fibrous, but does soften with cooking. Its color can range from deep sage to dark green to purplish-green. Other vegetables related to broccoli are broccolini, a hybrid of broccoli and kale, and broccoflower, a cross between broccoli and cauliflower.
Health Benefits- Broccoli is rich in a multitude of vitamins and minerals that contribute to good health, starting with folic acid, the B-vitamin proven to help prevent certain birth defects and support healthy cardiovascular systems. Broccoli also contains calcium for bone health, and vitamin C, which not only assists with the body’s absorption of calcium, but acts as an anti-oxidant to neutralize free radicals in the body. Vitamin C is also known to help support immune system function and assist in healing of wounds. Broccoli also strengthens the immune system with the assistance of beta-carotene. The body converts beta carotene to vitamin A which is also important for skin health. Broccoli also supplies zinc that is necessary for blood cell formation and healing of wounds, and selenium. Selenium’s antioxidant power not only
helps prevent heart disease, but also provides protection against
cancer and reduces heavy metal toxicity within the body. Broccoli also
contains the anti-cancer phytonutrient, sulforaphane and indoles.
Indole-3-carbinol has been shown to suppress breast tumor cell growth,
and cancer cell metastasis (the movement of cancerous cells to other
parts of the body). Sulforaphane has been shown to suppress an enzyme
called kinases, that is associated with colon cancer. Research shows
broccoli sprouts have an even higher concentration of sulforaphane.
Broccoli also contains phytonutrient antioxidants in the carotenoid
family called lutein and zeaxanthin, important for eye health.
Preparation- Choose broccoli with
compact floret clusters and no yellowing or flowering.
Broccoli can be stored in the refrigerator
for about a week. Steaming or lightly sautéing is the best way to
enjoy cooked broccoli; keeping the bright color and an
al-dente texture. It should not become overly mushy or soft. This will help preserve its
wonderful nutritional properties. You might also consider snacking on
uncooked broccoli or topping a salad with small florets and sliced
pieces of the stems.
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Broccoli
History- Broccoli's name is derived from the Latin brachium, meaning branch or arm. No doubt this is due to broccoli’s tree-like structure. A member of the cabbage family, it is closely related to cauliflower. Broccolo, its Italian name, means "cabbage sprout." Broccoli’s florets are soft and tender when cooked, bright and crisp when enjoyed raw. The stem and stalk are crunchy and fibrous, but does soften with cooking. Its color can range from deep sage to dark green to purplish-green. Other vegetables related to broccoli are broccolini, a hybrid of broccoli and kale, and broccoflower, a cross between broccoli and cauliflower.