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 | DESCRIPTION |
Broccoli comes in a form of a plant with tight head of flowers. The buds are blue/green in colour and the stalks are thick and fleshy green. Broccoli are related to the cauliflower.
| HISTORY AND ORIGIN |
Native of South China and was first introduced to England in the 18th century. It originally known as the Italian asparagus. The name Broccoli comes from the Italian word 'Brocco' meaning branch and arm.
| BUYING AND STORAGE |
Choose dark green Broccoli with compact clusters of tightly closed buds. Avoid yellow Broccoli and hollow stalks. Refrigerate Broccoli wrapped in plastic and it will keep for up to 7 days.
| PREPARATION AND USE |
Rinse well. Remove leaves and tough stalk parts. Then cut as desired. To keep the maximum flavour and the nutrition, you can only cook the Broccoli lightly and they are lovely when they are still tender and crisp. Can be serve in raw salad. Add to your soup, casserole and stir-fry. Do not overcook it. Stalks and leaves can be eaten in traditional Cantonese cooking. (See Chinese Broccoli page).
| NUTRITIONAL INFORMATION |
An excellent source of vitamin A and C. A very good source of folate and vitamin E, and a useful source of riboflavin.
| MAJOR NUTRIENTS |
- SERVING SIZE: 100 grm
* ENERGY: 101 kj * CALCIUM:
* PROTEIN: 5 grm * VITAMIN A: 416 ug
* FAT: .3 grm * VITAMIN B:
* CARBOHYDRATES: .4 grm * VITAMIN C: 57 mg
* DIETARY FIBRE: 4 grm * VITAMIN E: 1.7 mg
* SODIUM: 21 mg
* IRON: 1 mg
| VARIETY |
BROCCOFLOWER: Cross between a Cauliflower and Broccoli. It has a bright green florets like Broccoli and the texture like Cauliflower. Has a sweeter flavour than Cauliflower and Broccoli.
| RECIPE click here |
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