Food Of the Day / Broccoli

Broccoli is a plant of the Cabbage family, Brassicaceae (formerly Cruciferae). It is classified as the Italica Cultivar Group of the species Brassica oleracea. Broccoli possesses abundant fleshy flower heads, usually green in colour, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The large mass of flower heads is surrounded by leaves. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species, but broccoli is green rather than white. In the United States, the term refers exclusively to the form with a single large head. This form is sometimes called "Calabrese" in the United Kingdom, where sprouting (non-heading) types and those with underdeveloped flower buds are also sold as broccoli.

Cultivation, preparation and nutritional value

Broccoli is a cool-weather crop that does poorly in hot summer weather. Other cultivar groups of Brassica oleracea include: cabbage (Capitata Group), cauliflower (Botrytis Group), kale and collard greens (Acephala Group), kohlrabi (Gongylodes Group), and Brussels sprouts (Gemmifera Group). Chinese broccoli (Alboglabra Group) is also a cultivar group of Brassica oleracea. It is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors-d'oeuvre trays. It is high in vitamin C and soluble fiber and contains the multiple nutrients with potent anti-cancer properties including diindolylmethane and selenium. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.^{[10] [11]} Broccoli also contains the compound glucoraphanin, which can be processed into an anticancer compound sulforaphane, though the benefits of broccoli is reduced if the vegetable is boiled.^[12] A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer.^[13] Broccoli leaf is also edible and contains far more betacarotene than the florets.

Works Cited
http://en.wikipedia.org/wiki/Broccoli

< href="http://www.uga.edu/vegetable/broccoli.html">http://www.uga.edu/vegetable/broccoli.html >


And now for a recipe !

Broccoli Salad
Serves 4

• 1 bunch broccoli (cut into florets)
• 2 bunches green onions (diced)
• 1 cup non-fat mayonnaise (nonfat if desired)
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar substitute
• ¼ teaspoon each, salt and pepper
• 8 oz. crumbled Feta cheese
• 12-15 black olives (cut in half)
• Bibb or romaine lettuce

1. Wash and prepare broccoli and green onions. Set aside.


2. Mix together mayonnaise, red wine vinegar, sugar, salt and pepper.


3. Pour over vegetables.


4. Add Feta cheese and olives.


5. Toss well and place in refrigerator for 2-4 hours.


6. Serve on lettuce leaves on chilled plates.

The following recipe also is a low-cal way to serve cooked broccoli, and preparation is a snap:

This recipe has been reposted from
http://myhealtharticlesblog.blogspot.com/2008/01/healthy-recipes-broccoli.html

ENJOY!