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Broccoli, meaning “cabbage sprout” in Italian,
has been growing wild in the Mediterranean regions for
hundreds of years. It was first commercially grown in
the United States in the 1920s and has been gaining respect
ever since as one of the most nutritious foods you can
eat. Do you know why broccoli is so good for you? The
answer lies in its vibrant green color.
That color comes from potentially cancer-fighting phytochemicals
called glucosinolates, sulphorophane, tannins, terpenes,
and folic acid. Although many factors affect the development
of cancer, heart disease, and high blood pressure, eating
a diet low in fat and sodium and rich in fruits and vegetables,
including broccoli, may reduce the risk of these diseases.
Plus, it tastes good! Fresh, crisp broccoli adds a dash
of flavor to many dishes and salads—and is even
great eaten on its own as a snack.
Broccoli is low in calories, high in vitamin C, and a
good source of both folate and vitamin A. Broccoli
also contains phytochemicals that may help protect
eyesight and prevent cancer.
- The name "broccoli" comes for the
Latin word brachium, which means "branch," or "arm."
was first grown in the Italian province of Calabria
and was given the name Calabrese.
consumption has increased over 940 percent over the
last 25 years!
Good-quality broccoli should have fresh-looking, light-green
stalks of consistent thickness. The bud clusters should
be compact and dark green, and may have some purple
The Fresh1 broccoli comes from California and Arizona
and is available all year round.
Store your broccoli in a plastic bag in your refrigerator’s
Meals For Two
Quick 'n Easy