Broccoli is a plant of the kale family. As you all know it has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. Many varieties of broccoli are perennial. Broccoli most closely resembles cauliflower.Broccoli evolved from a wild cabbage plant on the continent of Europe. Indications point to the vegetable being used about 2,000 years ago. Since the time of the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. Broccoli was first introduced to the United States by Italian immigrants but did not become widely used until the 1920s.
Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d'œuvre trays. Boiling reduces the levels of suspected anti-cancer compounds in broccoli, with losses of 20-30% after five minutes, 40-50% after ten minutes, and 77% after thirty minutes. However, other preparation methods such as steaming, microwaving and in stir frying have no significant effect on the compounds. Steaming broccoli for 3-4 minutes is recommended to maximize the anti-cancer compound, sulforaphane. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.
So however you enjoy it ... eat up!
~ Chef Wilkinson ~
