About Broccoli

Whether you love broccoli or hate it, there is no doubt it is one of the most popular, versatile vegetables in the world today. Broccoli not only offers a host of health benefits, but it is also affordable, can be eaten cooked or raw, and may be used in a variety of dishes, from casseroles to relish trays. The green wonder food is grown and eaten in many parts of the world, and America alone produces over half a million tons per year.

History

The existence of broccoli, which is derived from wild cabbage, has been documented for more than 2,000 years. Its name comes from the Latin “brachium,” meaning “branch,” which eventually evolved into the Italian “broccolo,” the singular form of broccoli. Broccoli was introduced to the United States in the early 19th century by Italian immigrants. By the 1920s broccoli had traveled from New York to California; it was grown there and then shipped back east, where it finally took off in popularity.

Identification

Broccoli can be identified by its firm green stalks and florets featuring small buds. There are several varieties of this cruciferous vegetable, but the most commonly sold in the United States is known as Calabrese, which has large heads and is green in color. The tiny flower buds on the florets sometimes have a bluish tint.

Geography

Most of the broccoli grown in the United States is grown in California and Arizona. While the majority of fresh broccoli is produced domestically, roughly 80 percent of frozen and other processed versions of the veggie are imported from countries such as Mexico, where the costs of processing and labor are much lower.

Benefits

Broccoli packs an enormous health punch, with 3 grams of protein per serving, 4 percent of the RDA of iron and 135 percent of the RDA of vitamin C. In addition, this green superfood weighs in with 0 grams of fat and a mere 30 calories per serving. We also now know that broccoli contains phytonutrients that can prevent cancer, slow aging and reduce the risk of heart disease. High fiber, potassium and B vitamin content also make this vegetable attractive to the health-conscious.

Considerations

Florets with a blue or purple cast contain higher concentrations of vitamin C and other nutrients. Steer clear of heads with pale or yellow buds, as this means it is about to flower. Choose stalks that are green and firm, not woody or soft. While cooking does slightly reduce the nutrients and minerals in broccoli, steaming minimizes this side effect.