| ≥1 piece |
broccoli is an edible plant from the Brassicaceae family. The edible parts which are usual dark green can also be white or purple.
Origins
The latin origins signifying "branch" made reference to the form of the vegetable. The broccoli, native of Italy was selected by the Romans from wild cabbage. It can be found in numerous italian recipes. It was introduced in France by Catherine de Médicis under the name of "Italian Asparagus". It arrived in America during the 1930's, when there was a period of strong italian immigration, here it became one of the most valued vegetables.
Nutrition
Broccoli is rich in vitamin c and mineral salts such as sulphur, calcium, iron and magnesium. Provitamin A has antioxidant properties which act against ageing, certain cancers and cardiovascular diseases. It contains few calories and contains an abundance of fibres.
Cultivation
Broccoli harvesting is carried out from August to November and is done by hand. Broccoli contains as much vitamin C as a lemon!