Broccoli

Broccoli is closely related to the cauliflower, with thick sturdy stalks supporting large masses of flower buds. The buds vary from dark green to blue /grey in colour.

Broccoli is also known as Calabrese after Calabria in Italy where it originated.

Preparation and Use

Broccoli prefers to be kept at a temperature of about 2 C, so keeing it in the fridge is best. Exposure to heat will cause yellowing of the buds and limp floppy florets.

Steaming broccoli instead of boiling traps in more of the nutrients, making a healthier accompaniment to your meal.

Health and Nutrition

5 a Day - 2 spears of broccoli count as 1 portion towards 5 a day.

Broccoli is a great source of fibre, vitamins C, potassium, calcium, iron and folic acid.

Studies show folic acid to be beneficial during pregnancy, helping to prevent diseases such as spina bifida in babies.

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