The word broccoli, from the Italian plural of broccolo, refers to "the flowering top of a cabbage". Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves.
Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species. Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d'Å“uvre trays.
Broccoli is allowed from the Cruise phase on PV days (Protein + Vegetables).
Broccoli is a great vegetable, that is agret source of vitamins and antioxidants.
Vitamin C - One cup of broccoli contains the RDA of vitamin C, an antioxidant. Moreover, vitamin C is an effective antihistamine for dealing with the common cold.
Vitamin K - Brocolli contains glucoraphanin that helps to detoxify the skin and repair skin damage.
Calcium - It contains high levels of calcium which are important for bone health and prevention of osteoporosis.
Beta-carotene - One cup of broccoli bolsters the immune system with a large dose of beta-carotene. Trace minerals, such as zinc and selenium, further act to strengthen your immune defenses.
Vitamin A - It is a good source of vitamin A that is important for your eyesight.
Potassium - It is important that our Nervous System is also taken care of. Broccoli contains a high amount of potassium, which helps maintain a healthy nervous system and optimal brain function, as well as promotes regular muscle growth.
Broccoli is high in fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating. Half of its fiber is insoluble and half is soluble, helping to meet your needs for both types of fiber.
Adding more broccoli to your diet will help you with weight loss because it, like most vegetables, is a low-calorie food that can help you fill up quickly. Broccoli's high fiber levels and water content add volume to your meal without adding empty calories, so you can eat, not be hungry and still lose weight. It's also an easy low-calorie snack. To make your diet more effective, it is suggested that you substitute broccoli for foods you usually eat, not simply add broccoli to your diet.
Broccoli can be cooked in several ways. Some common methods are steaming, boiling, sautÃ©ing, stir frying, and microwaving.
Broccoli should be cooked until they are tender-crisp. Before starting to prepare the broccoli, rinse the head thoroughly in cold water and remove any wilted or damaged leaves.
The word broccoli comes from the Latin word brachium and the Italian word braccio, which means â€œarmâ€.
Broccoli is a part of the cabbage family.
Eating broccoli reduces the risk of coronary heart disease and death in postmenopausal women.
A compound found in broccoli appears to have more effect than modern antibiotics against the creation of peptic ulcer causing bacteria.
Broccoli comes in a variety of colors, ranging from deep sage all the way to dark green and purplish-green.
Tom â€œBroccoliâ€ Landers holds the current world record for eating 1 pound of broccoli in 92 seconds.
Itâ€™s versatile in the kitchen, both as handy snacks, in soups, in salads, and finely chopped in homemade pesto.
California produces almost all the broccoli sold in the USA. Americans eat an average of 4# broccoli a year thatâ€™s 900% more than 20 years ago!
Broccoli heads are actually groups of buds that are almost ready to flower; each group of buds is called a floret.
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