Broccoli
Broccoli is in the same family as cauliflower and cabbage. There are many varieties of broccoli, but the most common one is the calabrese with gree, densely packed heads. When buying broccoli, look for firm, tightly closed green heads, with no tinges of yellow. Broccoli can be eaten raw, steamed or boiled, and the stalks which are quite sweet, can be peeled and diced and used in the same way as the florets. Drain well before serving as the florets hold lots of water. Broccoli is an excellent source of vitamin
It is dark green flower head without yellow spots. The stem should be thick and firm. The bigger the flower head is and the tighter the flower buds pack together. If signs of over-ripeness include the head blossoming into yellow flowers, the stem cracking open along the cut, or the stem being hollow, it is poor products.
| Nutrition Info | |
| per 100g [cooked, boiled] | |
| Calories | 35 Kcal |
| Protein | 2 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Total Carbohydrates | 7 g |
| Sugar | |
| Dietary Fiber | 3 g |
| Cholesterol | 0 mg |
| Sodium | 41 mg |
* All above for your reference only *
