Broccoli



Product Description
Introduction :
The word broccoli, from the Italian plural of broccolo, refers to
"the flowering top of a cabbage".
Broccoli has large flower heads, usually green in color, arranged
in a tree-like fashion on branches sprouting from a thick, edible
stalk. The mass of flower heads is surrounded by leaves. Broccoli
most closely resembles cauliflower, which is a different cultivar
group of the same species.
 
Broccoli is usually boiled or steamed, but may be eaten raw and has
become popular as a raw vegetable in hors d'œuvre trays.
Steaming broccoli for 3–4 minutes is recommended to maximize potential
anti-cancer compounds, such as sulforaphane. Boiling reduces the levels
of suspected anti-carcinogenic compounds in broccoli, with losses of
20 – 30% after five minutes, 40 – 50% after ten minutes, and 77% after
thirty minutes. However, other preparation methods such as steaming,
microwaving, and stir frying had no significant effect on the compounds.