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Issac Toussie Pardon Me But Did Someone Mention Broccoli?

Article by Isaac Toussie

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.

Broccoli is a cruciferous vegetable that originally came from the Mediterranean region of southern Europe. It dates back to ancient Rome, where it was developed from wild broccoli, plants that resembled collard greens; its name comes from the Latin for “branch,” “brachium.” It is one of the most popular vegetables anywhere, and a staple of most healthy diets in the world, particularly in the United States. It is a “super-food,” as 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 in the body. Broccoli is also rich in the powerful phytonutrient antioxidants lutein and zeaxanthin, carotenoids that are concentrated in the lens of our eyes. Furthermore, broccoli provides Vitamins A and C, and folic acid for a healthy heart. Dark green broccoli contains more chlorophyll, beta-carotene, and Vitamin C, while purple-prone heads contain more flavanoids.

Being from the cruciferous family of vegetables places broccoli among the likes of cauliflower, kale, collard greens, cabbages, mustard greens, and Brussels Sprouts. Some of the more easily available varieties of broccoli include green broccoli, broccolini, broccoflower, broccoli raab, and broccoli sprouts. 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. It has light green stalks topped with clusters of dark green, often purplish florets. Broccolini is, as its 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 raw. Broccoflower is a cross between broccoli and cauliflower, and more like cauliflower than broccoli. Broccoli raab is intensely flavorful, with a pleasant slightly 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 otherwise similar enough to regular broccoli to serve as a substitute for the latter in most recipes. Finally, broccoli sprouts are just sprouts from broccoli seeds, and have become popular for their high concentrations of healthy phytonutrients.

This writing 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.

About the Author

This article was submitted by Isaac Toussie to provide some helpful information on Broccoli. Keep an eye out for more Isaac Toussie articles to come!

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