Broccoli is a member of the cabbage family and its Italian name Broccolo means “cabbage sprout.” Depending on the variety, the color can range from purplish-green to dark sage. All varieties grow on a thick stalk with smaller stems attached to the compact head of florets.
Broccoli can be enjoyed raw, stir fried, blanched, roasted, added to salads, soups even bread. Steaming broccoli or eating it raw is recommended for maximum nutritional value.
Broccoli should be stored unwashed in a plastic bag in the crisper drawer of the refrigerator and used within 5 days. Broccoli can be preserved for use later in cooking by blanching and freezing.
Broccoli is an excellent source of vitamin C, K, and A, and fiber. It is also a very good source of potassium, protein and magnesium. Broccoli is also known to support the body’s natural detoxification system. (WH Foods)
