Brocoli

It is eaten either raw or cooked. Broccoli is a particularly rich source of vitamin C and vitamin K. 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 resulted from breeding of landrace Brocoli crops in the northern Mediterranean starting in about the sixth century BCE.

There are three commonly grown types of broccoli. The most familiar is Calabrese broccoli, often referred to simply as “broccoli”, named after Calabria in Italy. It is a cool-season annual crop. 3 times more glucoraphanin and produced by crossing broccoli with a wild Brassica variety, Brassica oleracea var villosa.

The majority of broccoli cultivars are cool-weather crops that do poorly in hot summer weather. When the cluster of flowers, also referred to as a “head” of broccoli, appear in the center of the plant, the cluster is generally green. Percentages are roughly approximated using US recommendations for adults. Broccoli cannot be harvested using machines, meaning it must be hand-harvested. Boiling substantially reduces the levels of broccoli glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels. The perceived bitterness of cruciferous vegetables, such as broccoli, results from glucosinolates and their hydrolysis products, particularly isothiocyanates and other sulfur-containing compounds.

Mostly introduced by accident to North America, Australia and New Zealand, “cabbage worms”, the larvae of Pieris rapae, also known as the “small white” butterfly, are a common pest in broccoli. Furrow flood irrigation on a field of broccoli raised for seed in Yuma, Arizona. Broccoli “giant”, whose flowering head and stalk can reach a kilo. A Mechanistic Perspective on Process-Induced Changes in Glucosinolate Content in Brassica Vegetables: A Review”. Complex Horticultural Quality Traits in Broccoli Are Illuminated by Evaluation of the Immortal BolTBDH Mapping Population”.

Cauliflower and Broccoli”, Vegetables I: Asteraceae, Brassicaceae, Chenopodicaceae, and Cucurbitaceae, Handbook of Plant Breeding, New York, NY: Springer, 1, pp. The Best Broccoli Varieties to Grow Your Own”. British research leads to UK-wide launch of Beneforté broccoli”. Agricultural Marketing Resource Center, US Department of Agriculture. Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds”. Human bitter perception correlates with bitter receptor messenger RNA expression in taste cells”.

Sauteed broccoli is a quick and easy two-step side dish that produces bright green broccoli with a wonderful crisp-tender texture. Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes. Victoria Heydt is a food photographer, stylist, and editor. An Institute of Culinary Education grad, she also develops and tests recipes. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

This two-step sautéed broccoli recipe produces a wonderful bright green color and crisp-tender texture. Cut the broccoli into individual florets. Cut the stems into pieces roughly the same size as the florets. If the stems have a tough skin, peel them using a vegetable peeler.

Place the prepared broccoli in a large pot and add water to cover and about 1 teaspoon of salt. Bring the broccoli and water in the pot to a boil over high heat. Then reduce the heat to low and simmer the broccoli for 3 to 4 minutes or until the broccoli is just crisp-tender. Drain the broccoli thoroughly in a colander in the sink, shaking it to remove most of the water. Heat the olive oil in a large skillet over medium heat and cook the garlic for 1 minute until it is fragrant. Add the drained broccoli to the skillet with the garlic and oil and cook for 3 to 5 minutes, stirring frequently, until the broccoli is glazed and tender. Sprinkle the broccoli with the lemon juice and season with salt and pepper to taste.

Cooking the broccoli in a large amount of water reduces the bitter sulfur taste it can sometimes have and makes it taste fresh and clean. Then cooking it quickly using a dry-heat method such as sautéing or roasting retains the color and makes the vegetable a bit sweeter. Written by Megan Ware, RDN, L. Broccoli has a reputation as a superfood. It is low in calories but contains a wealth of nutrients and antioxidants that support many aspects of human health. Broccoli is a cruciferous vegetable, alongside kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga, and turnips.