Broccoli

About
A relative of the cabbage, brussels sprouts and cauliflower. This deep emerald green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems.

Varieties
The most common type of broccoli is called sprouting, or Italian green, broccoli; its light-green stalks are topped by umbrella-shaped clusters of purplish-green florets. It is also known as Calabrese, after the Italian province of Calabria, where it was first grown.

Other broccoli options are: Broccolini: a cross between broccoli and Chinese kale.

Broccoflower: a cross between broccoli and cauliflower, comes in a single large head, like cauliflower, but is green rather than white.

Broccoli sprouts: a particularly concentrated source of sulforaphane. They are expensive, but a little goes a long way.

Availability
Year-round.

Nutrition Information:
• Low in fat and calories
• High in vitamin C
• High in folate (folic acid)
• High in potassium
For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia