Broccoli was grown in France and Italy in the sixteenth century, but was not well known in this country until 1923, when the D'Arrigo Brothers Company made a trial planting of Italian sprouting broccoli in California. A few crates of this were sent to Boston and by 1925 the market was well established. Since then, the demand for broccoli has been steadily on the increase.
Broccoli is a member of the cabbage family. California, Arizona, and Texas are the main broccoli-producing states.
When choosing broccoli, look for tenderness in the stalk, especially the upper portion. If the lower portion of the stalk is tough and woody, and if the bud clusters are open and yellow, the broccoli is overmature and will be tough. Fresh broccoli does not keep, so purchase only as much as you can immediately use.
Broccoli is often gas-forming, but if cooked in a steamer or over a very low fire, this may be avoided. Broccoli is best if undercooked, because the more green that is left in broccoli, the more chlorophyll will be left to counteract the sulfur compounds that from gas.
Benefits of BroccoliAll of the foods in the cabbage family, including broccoli, are best if eaten with proteins, because the combination helps drive amino acids to the brain. Broccoli is high in vitamins A and C, and is low in calories. It is beneficial to the eliminative system.
Nutrients in one pound
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