That Broccoli is really, really good for you?

Broccoli, sometimes known “calabrese” is a green vegetable with cauliflower like florets. It’s been grown in Italy since ancient Roman times, and originated in the Calabria region, hence its alternative name. It appeared in England in around 1720 as a rare vegetable, and in North America some time later.

Although normally accompanying hot meat dishes as a side vegetable, broccoli is now used raw and crunchy in salads and pasta dishes and makes an excellent healthy soup.

Purple sprouting broccoli has become popular in recent years though in fact this is closest to the original calabrise; it has a nutty flavour which is enhanced by frying. This variety of broccoli also contains phytochemicals which help boost the immune system and sulphorafane which is reputed to reduce the risk of heart attack and certain cancers.

Broccoli is an extremely nutricious vegetable, being a good source of vitamin A, calcium, folic acid, iron, potassium. It contains more vitamin C than an orange and is full of fibre. An 80g (a couple of florets) portion typically contains 19 calories and only 0.6g fat, but 2.5g of protein.

Broccoli is especially good when young and tender and can be boiled, fried, steamed, baked or fried…and even microwaved.

When buying broccoli, look for tight heads and no sign of flowering or yellowing stalks. To cook, separate the florets, cut the stems and then score the bottom with a knife….this helps the denser stalks to cook at the same time as the floret.

For recipes containing broccoli go to: www.escapefromamericanfood.com

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