Category:Broccoli

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About Broccoli
The famous broccoli plant is part of the cabbage (Brassicaceae) family of plants. In botany, broccoli is classified as the Italica Cultivar Group of the Brassica oleracea species but there is also a classification for Chinese broccoli - Alboglabra Group. Broccoli is cultivated in colder climates, as it develops poorly in hot weather. Several variations of the plant are commonly found in markets all over the world – varieties such as sprouting broccoli or Calabrese. The nutritious broccoli displays a bouquet of green flower heads that are situated on a tree like structure, with branches coming out of a thick stalk. Similar to cauliflower, broccoli has leaves sprouting around the flowers. The green color of the common broccoli plant recommends it as one of the most popular veggies.

The name of this vegetable comes from the Italian word “brocco” which is translated as “arm”, but some also suggest that the pure Latin form of the word – brachium – also contributed to the name of this plant. The nutritional characteristics of broccoli were often ‘advertised” in health and fitness related media outlets. Raw broccoli is often consumed as such, although different cooking methods, like steaming or boiling, are also available. The high count of C vitamin and fibers is accompanied by the glucoraphanin compound, which is closely connected to sulforaphane – an anticancer compound.

Production of Broccoli
In most cases, broccoli is cultivated in hotbeds or greenhouses. Loose seeing and an easily pulverized loam are recommended for good broccoli production. Broccoli is not extremely sensitive to parasites, insects or weed, but soil treatments are still necessary. The seeds should be planted one-quarter to one-half inch deep in rows 4 to 6 inches apart, with 2 to 4 seeds per inch. Thinning becomes necessary when the broccoli reaches its two-leaf level and about half an inch is needed between the individual plants. Broccoli should be watered daily, once in the morning and once in the evening, while soluble fertilizers should be used twice a month, at regular intervals. Greenhouse containers are mostly used to plant broccoli – they come in different shapes such as peat pots or seedling trays. The compound of the soil should contain peat, perlite, vermiculite, and bark. When properly taken care of, broccoli plants raised in greenhouses develop in about 6 weeks for the spring crop and a week faster for the fall crop. As broccoli wilts quickly when exposed to sunlight, harvesting should be made in the morning, especially for the spring crops. The head of the plant has to be cut before the flower buds open and then proper market presentation preparations are needed.

Buying Broccoli
There are several things you should keep in mind when buying broccoli. First of all, make sure the color of the plant is deep green, even if it has a purplish tint to it. Yellow-green broccoli will taste half as good as when it’s green, so avoid it. Decaying broccoli has enlarged buds and it is soft and has water spots all over the bud cluster. The scent of the broccoli is another aspect you should keep in mind – older broccoli tends to smell a lot stronger than newly picked ones. Fresh and tasty broccoli is firm and doesn’t display any color hue variations. One other thing that all cooks should take care of is the fact that, since the stem is much thicker than the buds, uneven cooking may occur. Slicing up the stem can eliminate this problem. Cooking time should also be quick, since prolonged boiling will reduce the quantities of positive nutrients.

Broccoli Variations
There are several broccoli variations that one can try in his or her culinary experiences. The most popular types include Baccus, Green Comet, Dawn, Galleon, Packman, Emperor, Legend, Mariner, Premium Crop, Green Duke, Arcadia, Green Valiant, Green Defender, Southern Comet, Single Head, Decathlon, Marathon. The regular, most popular broccoli variation is called Italica Cultivar - group of the Brassica oleracea species but there is also a classification for Chinese broccoli - Alboglabra Group. While most recipes will only refer to the general name of the plant – broccoli – some specialized regional cuisines may require certain broccoli types to be used so as to produce the perfect dish.


 * Romanesco Broccoli

Preparing Broccoli
Broccoli plants don’t need a lot of preparation for cooking, however, there are a few steps that you should take to make the most out of this amazing plant. Start by rinsing the head of the plant in cold water and remove any damaged leaves. Cut the broccoli up in slices and then soak it in salt water or vinegar water – this will make any insects that are located within the florets get out of the plant. If the stalk is going to be used, cut off the tough bottom end and leave about 3 inches of the stalk intact. The outer layer should be peeled off from the stalk using a peeler. Next, cut the stalk lengthwise into equal slices. Holding the quartered strips together cut the stalk crosswise to the desired size. You can then cut down all the florets from the stalk, for faster cooking. Depending on the size of the florets and the overall dimensions of the meal you are about to serve, you can also slice the florets in several pieces.


 * Chopping Broccoli

Cooking Broccoli
Although most people still cook broccoli, this particular plant is getting more and more fans that eat it raw. From a nutritional point of view, raw broccoli is much healthier, as less of its nutrients and vitamins are lost during cooking. Slicing up the broccoli also helps release most of its nutritive enzymes. One other method of getting the most out of broccoli is to steam it lightly. Boiling it, however, may lead to important vitamin loses. This is also why the stem and the buds have to be prepared separately and in different ways. In most cases, expert chefs recommend that you start cooking the stems first, since they are thicker, and adding the broccoli florets later, after a couple of minutes, since they cook much faster. An X cut in the base of the stem will enable it to cook faster. The leaves of the broccoli plant are often thrown away, but from a nutritional point of view, they are also very rich in healthy compounds. If you are looking to get the maximum health benefit from your broccoli, try not to boil it or microwave it. Micro waved broccoli looses over 80% of its main antioxidants - flavonoids, sinapics and caffeoyl-quinic derivatives – which are anti cancer compounds.


 * Stir-frying Broccoli
 * Steaming Broccoli
 * Boiling Broccoli
 * Pan-Frying Broccoli
 * Roasting Broccoli
 * Stewing Broccoli

Storing Broccoli
When it comes to storing broccoli, try to do that before washing the plant. The best way to store broccoli is to place it into a perforated plastic bag which then goes into your fridge. A sealed bag would cause the plant to create too much moisture and often lead to mold growth. Most chefs recommend storing broccoli for a period of up to five days. Of course, you can also freeze the broccoli plant in the freezer, and, in this case, it will store well for up to a year. It’s also important to know what other vegetables or fruits are found in the same storage space as the broccoli. Some plants produce ethylene, a gas that speeds up broccoli ripening. The fruits and vegetables that should not be placed near broccoli include: apples, apricots, bananas, cantaloupe, kiwifruit, mango, peaches, pears and tomatoes.

Broccoli Nutrition
Broccoli is one of the most nutritious vegetables you can serve and its healthy compounds make it more and more appreciated in homes all over the world. Here are some of the nutritional values of a cup of steamed broccoli: Calories - 44 Total fat (g) - 0.5 Saturated fat (g) - 0.1 Monounsaturated fat (g) - 0 Polyunsaturated fat (g) - 0.3 Dietary fiber (g) - 4.5 Protein (g) - 5 Carbohydrate (g) - 8 Sodium (mg) - 41 Beta-carotene (mg) - 1.3 Vitamin C (mg) - 116 Vitamin E (mg) - 2.6 Folate (mcg) - 78 Manganese (mg) - 0.3 Potassium (mg) - 456


 * Broccoli Nutrient Charts

Broccoli Nutritional Research
Out of all the vegetables that have been tested for healthy substances, broccoli has got to be the most popular one. Hundreds of tests, carried out by prestigious private and state-owned research centers showed the amazing potential benefits offered by this plant. For more details on broccoli nutritional research, please see the articles below:


 * Broccoli and Cancer Protection
 * Broccoli Sprouts Provide Protection against Stomach Cancer
 * Help for Sun-Damaged Skin
 * Broccoli - A Cardio-Protective Vegetable
 * Broccoli and Cataract Prevention
 * Broccoli - Protection Against Ulcers
 * Broccoli - An Immune System Booster
 * Broccoli - A Birth Defect Fighter
 * Broccoli - Protection against Rheumatoid Arthritis

Broccoli Recipes
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Broccoli Related Recipes

 * Vegetable Recipes