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Broccoli

Broccoli

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Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Broccoli is often boiled or steamed but may be eaten raw.

Nutrition:

Fresh broccoli is an exceptionally rich source of vitamin-C; providing 89.2 mg or about 150% of RDA per 100 g. Vitamin-C is a powerful natural antioxidant, and immune modulator helps fight against flu-causing viruses.

Further, it contains good amounts of another anti-oxidant vitamin, vitamin-A. 100 g fresh head provides 623 IU or 21 % of recommended daily levels. Together with other pro-vitamins like beta-carotene, alpha-carotene, and zeaxanthin, vitamin-A helps in maintaining the integrity of skin and mucosa. Vitamin-A is essential for healthy eyesight and helps prevent macular degeneration of the retina in the older adults.

Storage:

Once at home, rinse flower head by dipping it upside down in the salted water for up to 30 minutes and then wash again in running cold water before use in cooking to remove any pesticide residues and dirt. Clean broccoli greens in the same way as any other greens like spinach

Eat broccoli while they are fresh. Otherwise, place it in the refrigerator wrapped in a zip pouch where it may keep well for few days.