Broccoli is one of the most beloved vegetables anywhere, a regular part of most healthy diets around the world, particularly in the United States. It’s been called a “super-food” because scientific research continues to uncover one nutritional benefit after another. For starters, broccoli contains one of the highest concentrations of health promoting sulfur compounds, such as sulforaphane and isothiocyanates, which increase the liver’s ability to make enzymes that neutralize potentially toxic substances. Broccoli is also known for the powerful phytonutrient antioxidants lutein and zeaxanthin, carotenoids that are concentrated in the lens of our eyes. Broccoli also provides Vitamins A and C, and folic acid for a healthy heart. Dark green broccoli contains more chlorophyll, beta-carotene, and Vitamin C; more purplish heads contain more flavanoids. I, Isaac Toussie, think that Broccoli is a great resource in terms of nutrition.
Broccoli is a cruciferous vegetable that originated in the Mediterranean region of southern Europe. Being in the cruciferous family of vegetables places broccoli among cauliflower, kale, collard greens, cabbages, mustard greens, and Brussels Sprouts. Broccoli seems to date back to ancient Rome, where it was developed from wild broccoli, plants that resembled collard greens, and its name comes from the Latin for “branch,” “brachium.” Some common varieties of broccoli today are green broccoli, broccolini, broccoflower, broccoli raab, and broccoli sprouts. I, Isaac Toussie, have my own favorite, which is green broccoli. Green broccoli, sometimes called sprouting broccoli but also known as Italian Green or Calabrese Broccoli, is the most popular kind of broccoli, and the most commonly found in supermarkets today; it’s named after the famous geographical area of Italy where it’s reputed to have been first grown. This kind of broccoli has light green stalks topped with clusters of dark green, often purplish florets. Broccoli raab is intensely flavorful, with a slight pleasantly bitter taste. It has more leaves and a longer stem than common green broccoli, and though its stem is tender enough and needs no peeling the bottom last inch or two should be discarded as it is wood-like and tough. Broccoli raab is generally similar enough to regular broccoli to serve as a substitute for the latter in most recipes. Broccoli sprouts are really just sprouts from broccoli seeds, and are now popular for their high concentrations of healthy phytonutrients. Broccoflower is a cross between broccoli and cauliflower, but more like cauliflower than broccoli. Broccolini means, as the Italian diminutive would suggest, “baby broccoli” but it’s actually a cross between green broccoli and kale. This is the best kind of broccoli to serve uncooked.
People have said that it is of course important to watch out for food scams, as fraud could exist on food labels. Pardon the thought but today, when so many people are concerned about issues like housing and work place discrimination, fashion, entertainment, real estate, mortgages, vacations and the like, issues like food quality and food awareness may become unnecessarily overshadowed. This Article, posted by Isaac Toussie, has been posted strictly for information and human interest purposes only, not for medical or advisory purposes and does not necessarily constitute the opinions or conclusions of the provider. The reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and other medical professionals when seeking advice about food, nutrition, diet, and physiology.