Broccoli from the cabbage family is a vegetable best grown for the nutritious and tasty flower heads. The heads are usually green or purple in color. This vegetable belongs to the family which includes other members such as cauliflower, Brussels sprouts, cabbage, arugula, kale, collard greens, and others.
It grows well in cool areas and prefers fertile rich, well-drained soils. The A Word in computing is a unit of data that usually represents two bytes (16 bits) depending on the type of computer architecture.... More broccoli comes from the Italian plural of broccolo. The name means “the flowering crest of a cabbage”.
Major producers of broccoli include China, India, Spain, Mexico, and Italy.
Fresh broccoli is available year round. When buying from the market one must choose firm textured flower heads which are brilliantly colored green or purple. Heads with yellow flower buds are aged. Those that have withered or are no longer firm should be avoided.
The heads should be washed thoroughly in running water both upright and upside down and dipped in salt water to remove soil and pesticide residue.
Broccoli is best used fresh. It can be refrigerated for a few days but no more in an airtight container.
Culinary Preparation of Broccoli
The leaves, stalks and flower heads of broccoli are edible. It can be eaten raw or cooked. Usually, the young tender parts are the ones eaten raw or as part of a A salad is a mixture of small to medium pieces of ready to eat ingredients mixed together and topped with a sauce or dressing. They are preferred cold with few exceptions served warm. The dressing is usually sweet and sour in nature or can be salted and spiced. Salad ingredients range widely but most commonly they include vegetables, fruits, cooked... More. Cooked broccoli can also be used in A salad is a mixture of small to medium pieces of ready to eat ingredients mixed together and topped with a sauce or dressing. They are preferred cold with few exceptions served warm. The dressing is usually sweet and sour in nature or can be salted and spiced. Salad ingredients range widely but most commonly they include vegetables, fruits, cooked... More.
One can To fry is the act of cooking food in oil or fat. This is done to achieve a texture and flavor that cannot be achieved using water-based cooking. Oils and fats reach higher temperatures than water at normal atmospheric pressure. This allows fried food to cook at higher temperatures. This method allows food to have crispy textures and distinct flavors... More, To blanch is a cooking process where foods like fruits and vegetables are plunged into boiling water for short periods of time and cooled in water. This process helps preserve foods and allows for faster cooking, later finishing and to remove unpleasant flavors. French fries are blanched in oil at a lower temperature to cook the potato to be later... More, To Sauté is to cook food by quickly frying in a hot pan with a small amount of oil or fat. This is done in order to brown the surface while preserving the moisture, flavor, and texture of the food. The food is usually cut into small pieces or sliced to quicken the process. Foods that are commonly Sautéed include... More, stir-fry, To sear is a method of cooking where one would grill, bake, braise, roast or sauté the meat, fish or poultry at high temperature to form a caramelized crust. This allows the meats to attain distinct flavors, improved appearance with the browning and improve texture. This method alone is usually used with more tender cuts of meats unless it is... More or To steam is to cook food using none other than steam or vaporized boiling water in a food steamer or wok or similar utensil. The food is kept away from the boiling water but not the steam. It is usually used to cook starches and vegetables and rarely is it used with meats unless for medical reasons and individual desires.... More this vegetable based on the type of A recipe is a set of instructions that describe how to prepare a culinary dish and covers the ingredients and method. It consists of the name of the dish, the time it will take to prepare, the individual ingredients and the amounts needed to make the dish. Instructions covering the preparation method, the number of servings the flavor and texture... More. They can be used in dishes that are based on legumes such as beans, poultry or beef. They go well with onion, garlic, peppers, and Butter is a dairy product. It remains solid at room temperature and is made by churning fresh or fermented cream or milk. This is done in order to separate butterfat from the buttermilk. It is best used as a bread spread. Other uses include cooking especially baking, sauce making and pan frying. It is also used melted as a condiment... More.
Broccoli should not be overcooked which destroys vitamins. The vegetable should be served soft but crisp and firm and bright in texture and color. limb or mash vegetables are a sign of overcooking.
Broccoli comes with 34 A calorie is a unit of energy used in several fields. It is the amount of energy needed to raise the temperature of one gram of water by one degree Celsius at one atmospheric pressure or the pressure at sea level. When relating to food, Calories with capital "C", also known as the food calorie the same energy as 1000... More per 100 grams. It contains no cholesterol and is a good source of dietary Fiber also referred to as dietary fiber or roughage is the indigestible portion of food derived from plants. It comes either soluble in water or insoluble. They are normally resistant to absorption in the human digestive tract. They are found in fruits, vegetables, and whole grains. It helps increase bulk in ingested foods, softens stool and shortens the total time... More and anti-oxidants.
It is rich in complex B-vitamins such as Folates are also known as Folic acid or vitamin B9 is good for DNA synthesis and is essential for alleviating Anemia and in pregnant women infant neural tube defects. It is a water-soluble vitamin. Folic acid can be found naturally in leafy green vegetables. Steam cooking helps retain more of the vitamin during cooking. You can also get it from... More, Pantothenic acid is also known as vitamin B5. It is a water soluble vitamin used by animals to synthesize coenzyme-A (CoA), as well as to metabolize proteins, carbohydrates and fats. Major food sources include dried mushrooms, liver, dried egg yolks and sunflower seeds among others. Pantothenic acid deficiency is extremely rare but symptoms include impaired energy production, irritability, fatigue, and... More, Pyridoxine is also known as pyridoxol or vitamin B6 and can be gotten from fruit, vegetables, and grains. It helps prevent confusion, ulcerations, conjuctivitis, intertigo and neuropathy among others. Alcoholics and the elderly are usually the demographics that tend to have increased risk of vitamin B6 deficiency.... More, Riboflavin is also known as vitamin B2 helps prevent migraines and is good for cellular respiration. It can be found in eggs, milk, meat and green vegetables. Deficiency results in symptoms similar to Pellagra. Others include chapped lips, red tongue, sore throat, inflammation of the mouth and scaly rashes on private parts.... More, and Thiamin, Thiamine or Vitamin B1 helps prevent disorders like beriberi and korsakoff's syndrome and can lead to metabolic coma and death. Yeast, yeast extract, pork, whole grain brown bread and other cereals are good sources of vitamin B1.... More. It is rich in Vitamin A is a group of unsaturated nutritional organic compounds like retinol, retinoic acid provitamin A carotenoids like beta-carotene and is important for growth, immune system and good vision especially in low-light and color vision. It can be found in several foods including liver, cod liver oil, carrot, green vegetables, butter, milk sweet potato, Cheese and fish among others.... More, vitamin C, and vitamin K.
It contains good amounts of Potassium, calcium, and copper. Iron, manganese, and magnesium are also present in this vegetable.