Broccoli
Broccoli's name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape that features a compact head of florets attached by small stems to a larger stalk. Because of its different components, this vegetable provides a complex of tastes and textures, ranging from soft and flowery (the florets) to fibrous and crunchy (the stem and stalk). Its color can range from deep sage to dark green to purplish-green, depending upon the variety. One of the most popular type of broccoli sold in North America is known as Italian green, or Calabrese, named after the Italian province of Calabria where it first grew.
Other vegetables related to broccoli are broccolini, a mix between broccoli and kale, and broccoflower, a cross between broccoli and cauliflower. Broccoli sprouts have also recently become popular as a result of research uncovering their high concentration of the anti-cancer phytonutrient, sulforaphane.
Broccoli contains glucosinolates, phytochemicals which break down to compounds called indoles and isothiocyanates (such as sulphoraphane). Broccoli also contains the carotenoid, lutein. Broccoli is an excellent source of the vitamins K, C, and A, as well as folate and fiber. Broccoli is a very good source of phosphorus, potassium, magnesium and the vitamins B6 and E.
| Nutrition Facts Serving Size: 1/2 cup chopped |
|
| Amount Per Serving | |
| Calories: 15 | |
| % Daily Value* | |
| Total Fat: 0.16g | 0% |
| Cholesterol: 0mg | 0% |
| Sodium: 15mg | 0.63% |
| Total Carbohydrate: 2.92g | 0.97% |
| Dietary Fiber: 1.1 | 0% |
| Sugars: 0.75g | |
| Protein: 1.24g | |
| Vitamin A 5.48% | Vitamin C 65.33% |
| Calcium 2.1% | Iron 1.78% |
| *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
