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broccoli

 

Botanical name: Brassica oleracea var. botrytis convar. italica


Brokkoli

 

Broccoli has the same origin as cauliflower. In the 16th century this variety of cabbage became known in England and then spread to all of Europe.

Broccoli was long absent from menus in Germany. About 25 years ago it regained its popularity. In contrast to cauliflower, broccoli is sensitive to cold.


Availability


Broccoli is available in Germany throughout the year. Locally grown produce is sold from June until October.


Appearance, taste, characteristics


Broccoli is a close relative of cauliflower. It differs, however, in that it consists not of a tightly closed head, but rather of differentiated small roses on a long stem, that form a loose head. We associate broccoli with the colour green, but there are also violet, yellow and white varieties. Broccoli has a mild cabbage flavour.

The varieties are roughly divided into winter and summer broccoli.


Ingredients


Broccoli has a very high content of secondary plant substances: carotenoids, glucosinolates, phenolic acids, flavonoids and sulphides. Moreover, broccoli has an appreciable supply of vitamin C. 100 g contain:

Brokkoli, fresh Brokkoli, cooked
Energie (kcal)
26
23
Wasser (g)
90
90
Eiweiß (g)
3
3
Fett (g)
< 1
< 1
Kohlenhydrate (g)
3
2
Ballaststoffe (g)
3
3
Vitamin C (mg)
115
61
Vitamin A (RÄ) (µg)
143
137
Folsäure (µg)
90
48
Kalium (mg)
373
298
Natrium (mg)
19
15
Calcium (mg)
105
112
Magnesium (mg)
24
23
Eisen (mg)
1,3
1,2



Quality criteria, optimal storage conditions


When shopping, be sure that broccoli is a fresh green. Yellow colouring often means a bitter taste and is the result of incorrect storage. Wilted leaves are also a bad sign. It is recommended that broccoli be eaten immediately after being purchased. In the refrigerator it can be kept for 1–2 days.


Form of consumption, use, processing, practical tips for preparation


Broccoli can be termed an "energy-saving vegetable", as its cooking time is quite short. If the thicker stems are partly peeled and cut into crosswise, they do not need to cook any longer than the rosettes.

Cooked broccoli is used in salads, soups, sauces, vegetable stews, casseroles, as an accompaniment to meat dishes, gratinéed, and even in a broccoli quiche.

After blanching, broccoli is well-suited to deep-freezing and is a popular item with the deep-freeze industry.

 

 

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  With the website www.the-green-pantry.com the Fritz Terfloth Foundation of Münster offers consumers independent and competent information about plant foods and their health effects. All texts are subject to German copyright law. Information about the conditions for use of the texts by third parties can be found here.


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