Image of Broccoli

Scientific Binomial Name: Brassica oleracea

SELECTION INFORMATION
Usage

Eating fresh, cooking, stir-fry, in salads, in soups.

Selection

Good quality broccoli will be dark green to almost blue in color on the flower end and will also be tightly budded.

Avoid

Avoid broccoli with a flower end that is soft enough to easily part with your finger tips.

Avoid broccoli that is even slightly limp and product that has yellow buds (blooming) is overly mature.

Storage

Always store lettuce, cabbage, etc in the refrigerator.

To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • Broccoli is low-calorie, low-fat, low-sodium, high in fiber, a good source of vitamin A, extremely high in vitamin C, cholesterol-free.

    Amount per serving

    Calories :34Calories from Fat :
    Total Fat0.37
    Cholesterol0%
    Sodium 33%
    Total Carbohydrate6.64%
    Dietary Fiber2.6%
    Sugars 1.7%
    Protein 2.82%
    Vitamin A623%
    Vitamin C89.2%
    Calcium 47 %
    Iron 0.73%

  • Tips & Trivia
  • Don't make the mistake of discarding the broccoli stalk. Even the thickest stalk can be used and is quite delicious. Simply peel the outside skin from the stalk and cook as you would the rest of the broccoli. Cutting the stalks into thin slices and adding

    Broccoli, a member of the mustard family, was known to early colonists who brought it from Europe where it originated in the wild form around the Mediterranean.

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