BROCCOLI
Broccoli was always a popular vegetable, almost unknown to the United States
until it was introduced in 1923 by the D'Arrigo Brothers Company. The company
had planted Italian sprouting broccoli in California. Since then, demand has
only increased.
The word broccoli derives from latin brachium, which means branch
or arm.
Broccoli is a member of the cabbage family. It is produced in abundance
in California, Arizona and Texas. When choosing broccoli, the upper part
of the stalk should be tender. The lower stalk is tough and woody. Overmature
broccoli is yellow.
Fresh broccoli does not keep, so only purchase as much as you immediately
can use.
Broccoli is best cooked over a steamer or over a very low fire. The greener
the outcome, the more vitamins and chlorophyll stays in for nutritive value.
Beneficial Effects:
Broccoli is a excellent food to combine with proteins. Broccoli is high
in Vitamin A and C, and very low in calories. Broccoli is widely recognized
for its anti-cancer properties.
Juicing Info: Don't go there. Go ahead and just eat the vegetable.
