Broccoli

Broccoli possesses large fleshy flower heads, green in color and arranged in a tree-like fashion on branches sprouting from a thick, and edible stalk. It is most closely resembles cauliflower, which is a different group of the same species, but broccoli is green while cauliflower can range from purple to the traditional white variety.

Broccoli

Calabrese.

Broccoli is available year-round in supermarkets.

When choosing broccoli, look for buds that are tightly compacted and green in color. Do not buy broccoli with large, white, and thick stalks.

Refrigerate unwashed broccoli in plastic bag in the vegetable crisper for up to 4 days.

Rinsethoroughly under cold running water, then cut off the bottom, divide the broccoli into small florets. Broccoli is commonly used in stir-fries in Chinese cuisine, recently people tend to eat raw broccoli in salads. If you boil them, please limit the time within 10 minutes as the nutrients will reduce greatly is over boiled.

Broccoli is high in vitamins C, K, and A,  as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.