This food is very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.
Consume fresh broccoli as soon as you can as it will not keep long. To store, mist the heads, wrap loosely in damp paper towels, and refrigerate. Use within 2 to 3 days. Do not store broccoli in a sealed plastic bag. Raw broccoli requires air circulation. A perforated plastic bag is fine. To freeze, cut washed broccoli into florets and stalks into pieces. Steam or blanch about five minutes. Plunge into ice water to stop cooking, drain thoroughly, and place in sealed bags or containers. Freeze up to 12 months.
- Broccoli originated in Italy off of the Mediterranean. It has been eaten there since the time of the ancient Romans in the 6th Century BC.
- Broccoli is a member of the cabbage family, making it a cruciferous vegetable.
- It's name is derived from the Italian word broccolo, meaning the flowering top of a cabbage.
- California produces 90% of our nation's broccoli.