All About: Broccoli
Broccoli is one of the most nutritious foods available. In addition to healthy doses of beta carotene and vitamin C, broccoli, like other cruciferous vegetables, contains a compound that may act to protect against some forms of cancer. Native to the Mediterranean area, broccoli was first grown domestically in the United States only about eight years ago; it is now one of the most popular vegetables sold here.
When shopping for broccoli, look for young plants; if left to grow, or even stored too long, broccoli becomes tough and woody and has a strong, unpleasant smell. The stalks attached to the florets should be slender and crisp-if one is broken, it should snap cleanly. Leaves should be fresh and green. The deeper the color of the florets, the better the nutrients. Store fresh broccoli in the refrigerator in an open plastic bag (it's best used within a day or two, but will keep in the crisper up to four days). To prepare, rinse in cold running water. The leaves are edible, as well as the stalks and florets. It's best to cook broccoli in the smallest amount of water possible, in the shortest amount of time-you'll preserve the nutrients and reduce the chemical reactions that cause sulfurous odors and discoloration.
Broccoli is a good source of vitamin A, calcium, fiber, and folacin, and an excellent source of vitamin C.