Broccoli (西兰花)

Broccoli has a tree-like structure, similar to cauliflower. Raw, it has a grassy flavour that only takes on a hint of bitterness towards the end. After boiling the broccolis, both the florets and the stems are suitable for eating. The stems, on the other hand, can be stringy and difficult to chew.

STORAGE

Fresh broccoli should be stored in a perforated or loosely sealed plastic bag. Broccoli needs air circulation to stay fresh, so the bag should not be closed or tied shut. Also, do not wash broccoli before storing it, as damp broccoli can become mushy or mouldy. If stored correctly, broccoli can be kept in the refrigerator for three to five days.

FUN FACTS & TIPS

Cooking broccoli for a long period of time removes the helpful enzyme that breaks down chemicals. It is best eaten raw, steamed or sautéed for two to three minutes, as prolonged steaming can lose its nutritional value.

NUTRITION & HEALTH BENEFITS

• Improves vision and eye health.
• Promotes good bowel function and healthy digestion
• Maintains low blood sugar levels
• Reduces inflammation in the tissues of the body
• Detoxifies the body
• Lowers LDL cholesterol (bad cholesterol)

Good source of vitamin K, vitamin C, chromium and folate, vitamin B1, magnesium, omega-3 fatty acids, protein, zinc, calcium, iron, niacin and selenium

Common Names: Asparation, Broccolini, Chinese Kale, Brassica Oleracea Italica, Brassicaceae, Group, Brassica Oleracea Var. Italica, Brocoli, Brócoli, Broccoli Flower, Calabrese, Purple Sprouting Broccoli, 西兰花, ブロッコリ