Broccoli is not only offers a number of health benefits, but also affordable, can be eaten raw or cooked, and can be used in various dishes.
history
The existence of broccoli, which is derived from wild cabbage, has been documented for more than 2,000 years.
Its name comes from the Latin word "brachium" which means branch, which later evolved into Italian "broccolo," the singular form of broccoli.
Broccoli was introduced in America in the early 19th century by Italian immigrants. In the 1920s, the broccoli was brought from New York to California, grew up there and then sent back to the east, which eventually consumed by many people.
The characteristics
Broccoli has particularly strong characteristic green-stemmed with small buds.
There are several varieties of this vegetable, but is most commonly sold types Calabrese, who has a large florets and green shoots. Small flower buds in between shoots sometimes bluish.
benefits of Broccoli
Broccoli has many health benefits. Each portion contains 3 grams of protein, iron 4 percent of the recommended daily amount, and vitamin C by 135 percent of the recommended daily amount.
In addition, broccoli is also known as a super food that contains no fat and only 30 calories per portion.
Broccoli also contains phytonutrients that can prevent cancer, slow aging and reduce the risk of heart disease.
The content of potassium, B vitamins, and high fiber make broccoli a vegetable that appeals to those who realize the importance of health.
Tips on Selecting & Cooking Broccoli
Bud bud with blue or purple color cast indicates that broccoli contains high concentrations of vitamin C and other nutrients.
Avoid broccoli with buds or shoots are pale yellow because it will soon turn into a flower.
Choose green stems and strong, not woody or wither. Cooking will reduce nutrients and minerals in broccoli. How to cook is to minimize the loss of nutrients by steaming.
