Broccoli, also known as green cauliflower in China. Though broccoli is the same species with cauliflower, they are in different cultivar group. It is part of the cabbage family with big flowering head. What we are eating is the flowering part and the stem. The leaves for this group is much harder compare to the normal cabbage that we are eating.
Broccoli is originated from Italy, along the Mediterranean coast. The word “broccoli” in fact is an Italian word “broccolo” in plural form, meaning “cabbage’s flowering crest”. It was introduced into China during Ching Dynasty at the reign of emperor Guangxu.
It has been cultivated through the whole of China. It has become one of the main vegetables in the daily life. Broccoli is rich in nutrients, including protein, sugar, fat, vitamins and carotene. The nutritional ingredient ranks the first among all the vegetables. It is known as “crown of all vegetables”.
Broccoli grow much better in a cool weather area where temperature is between 18 to 23oC.
The nutritional content of broccoli is not only high, but also very comprehensive, mainly including protein, carbohydrates, fats, minerals, vitamins A, B1, B2, B3, B5, B6, B9, C, E, and K. According to the analysis, every 100 grams of fresh broccoli curd contains 3.6 grams of protein, 3 times of cauliflower and 4 times of tomato. In addition, vitamin A is more than 100 times higher than cabbage.
Mineral in broccoli is also very comprehensive. Its content of calcium, phosphorus, iron, potassium, zinc, manganese, magnesium, sodium, zinc and other mineral are also very rich, same as the cauliflower. Lastly, it also contain about 90 grams of water, thus make it ideal for producing nutritious vegetable juice by mixing with other fruit and vegetable juices.
Dietary value of broccoli is as below:
1, this vegetable is cooling and with a bitter sweet taste;
2, it is said to be very good for kidney, brain and bones, spleen and stomach;
3, it is also good for recovery of long illness, forgetfulness, and stomach disease, promote healthy growing for children.
American nutritionists encourage all to eat broccoli especially during the autumn. Broccoli has the highest nutritional content in the stems. It is usually boiled or steamed, sometime it can be eaten raw.
Compare with lettuce, it is bitterer. Thus users would prefer to mix with other juices for better taste and keeping its nutritious value.
Broccoli has a magical effect in killing Helicobacter pylori that can cause gastric cancer. Broccoli is one of the vegetable that contain the highest flavonoids. Flavonoids not only can prevent infection, it is also the best vascular cleaning agent, which can help to prevent the oxidation of cholesterol, prevent blood clots, thus reducing the risk of heart disease and stroke.
For those who can easily get bruises, it is because the body is lacks vitamin K. Broccoli which contain lots of this will definitely help to minimize or even eliminate this condition.
Currently China is the biggest Broccoli and cauliflower producer with 9.3 million tons. India in 2nd place with 8.6 million tons. Both contributed almost ¾ of world total production.