Pardon Me, But Did Someone Say Broccoli?
People are saying that food scams are important to watch out for and fraud could also exist on food labeling. I, Isaac Toussie, pardon the thought, think that in these times when so many people are concerned about matters like housing and work place discrimination, fashion, entertainment, real estate, mortgages, vacations and so forth, things like food quality and food awareness may become inadvertently sidestepped. I, Isaac Toussie, feel that Broccoli is a great nutritional resource.
A cruciferous vegetable that originally came from southern Europe, in the regions by the Mediterranean Sea, broccoli can be traced back to ancient Rome, where it was developed from wild broccoli that resembled collard greens. The name "broccoli" comes from the Latin word brachium, or branch. Broccoli is a very popular vegetable and it is a staple of healthy diets around the world, especially in the United States. It is often called a super-food because scientific research continues to discover nutritional benefit after nutritional benefit. First, broccoli contains one of the highest concentrations of health promoting sulfur compounds like sulforaphane and isothiocyanates, increasing the livers power to make enzymes that neutralize potentially toxic substances in the body. Broccoli is also rich in the powerful phytonutrient antioxidants lutein and zeaxanthin, which are carotenoids concentrated in the lens of our eyes. Furthermore, broccoli provides Vitamins A and C along with folic acid for a healthy heart. Broccoli that is dark green contains more chlorophyll, beta-carotene, and Vitamin C, while those with more purplish 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.
My (Isaac Toussie) favorite happens to be green broccoli, which is also known as sprouting broccoli (and sometimes called Italian Green or Calabrese Broccoli, named after the famous geographical area of Italy where its reputed to have been first grown), is the most popular kind of broccoli and that most commonly found in supermarkets today. Its light green stalks are topped with clusters of dark green, usually purplish florets. The word broccolini is an Italian diminutive for baby broccoli, but its actually a cross between green broccoli and kale, and is the best kind of broccoli to serve raw. Broccoflower is a cross between broccoli and cauliflower, being more like cauliflower than broccoli. Broccoli raab is intensely flavorful, and has a pleasant though slightly bitter taste. It has more leaves and a longer stem than common green broccoli, and though its stem is tender and needs no peeling the bottom last inch or so should be discarded because it can be rather wood-like and tough. Otherwise, broccoli raab is just similar enough to regular broccoli to serve as a substitute, usually. Broccoli sprouts are actual sprouts from broccoli seeds, and are popular due to their high volume of healthy phytonutrients.
This article posted by Isaac Toussie, has been posted only for informational and human interest purposes and not for medical or advisory purposes. It does not necessarily constitute the opinions or conclusions of the provider, and the reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and similar medical professionals when seeking advice about food, nutrition, diet, and physiology. - 17268
A cruciferous vegetable that originally came from southern Europe, in the regions by the Mediterranean Sea, broccoli can be traced back to ancient Rome, where it was developed from wild broccoli that resembled collard greens. The name "broccoli" comes from the Latin word brachium, or branch. Broccoli is a very popular vegetable and it is a staple of healthy diets around the world, especially in the United States. It is often called a super-food because scientific research continues to discover nutritional benefit after nutritional benefit. First, broccoli contains one of the highest concentrations of health promoting sulfur compounds like sulforaphane and isothiocyanates, increasing the livers power to make enzymes that neutralize potentially toxic substances in the body. Broccoli is also rich in the powerful phytonutrient antioxidants lutein and zeaxanthin, which are carotenoids concentrated in the lens of our eyes. Furthermore, broccoli provides Vitamins A and C along with folic acid for a healthy heart. Broccoli that is dark green contains more chlorophyll, beta-carotene, and Vitamin C, while those with more purplish 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.
My (Isaac Toussie) favorite happens to be green broccoli, which is also known as sprouting broccoli (and sometimes called Italian Green or Calabrese Broccoli, named after the famous geographical area of Italy where its reputed to have been first grown), is the most popular kind of broccoli and that most commonly found in supermarkets today. Its light green stalks are topped with clusters of dark green, usually purplish florets. The word broccolini is an Italian diminutive for baby broccoli, but its actually a cross between green broccoli and kale, and is the best kind of broccoli to serve raw. Broccoflower is a cross between broccoli and cauliflower, being more like cauliflower than broccoli. Broccoli raab is intensely flavorful, and has a pleasant though slightly bitter taste. It has more leaves and a longer stem than common green broccoli, and though its stem is tender and needs no peeling the bottom last inch or so should be discarded because it can be rather wood-like and tough. Otherwise, broccoli raab is just similar enough to regular broccoli to serve as a substitute, usually. Broccoli sprouts are actual sprouts from broccoli seeds, and are popular due to their high volume of healthy phytonutrients.
This article posted by Isaac Toussie, has been posted only for informational and human interest purposes and not for medical or advisory purposes. It does not necessarily constitute the opinions or conclusions of the provider, and the reader should not rely upon the validity of any of the information contained herein. The reader should consult a doctor, nutritionist, and similar medical professionals when seeking advice about food, nutrition, diet, and physiology. - 17268
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2:17 AM
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