Broccoli Is Good For You - Helpful Guide

By Author: Rudy Williams
Total Articles: 38
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We have created this article to provide you with information pertaining to Broccoli. In my opinion, it is important to make the facts easily available to my readers. I prefer to base my articles on my research and investigative skills. My preference is to write in a style that will allow me to list important facts. Our format will allow you to find the information you are looking to find.

It is difficult to quantify how much time and effort has been put into research for this article. Several of the facts we located are being displayed below. Pay special attention to these facts that we have found. Most of you will find our facts a good starting point as you continue researching:

1. It is a good idea to store fresh broccoli in the refrigerator for 3-5 days.

2. Broccoli can stay fresh for up to two weeks in the fridge when stored dry (unwashed) in a plastic bag.

3. Herbs and spices that enhance the flavor of broccoli include basil, dill, garlic, lemon balm, marjoram, oregano, tarragon and thyme.

4. Overcooked broccoli turns dark green and suffers nutrient loss, especially vitamin C.

5. ...
... Select broccoli that has grown under favorable conditions and prepare for freezing as soon after picking as possible.

6. New heat tolerant varieties allow broccoli to be produced in all but the hottest parts of the season.

BREATHER -- As you pause on reading this article, I hope it has so far provided you with insightful information relative to Broccoli. Even if it hasn�t so far, the remainder will. Just below this paragraph you will find some additional facts that we came across that may help you:

1. Cooked broccoli should be tender enough so that it can be pierced with a sharp knife, and still remain crisp and bright green in color.

2. In 1992, Johns Hopkins scientists found a new and highly concentrated source of sulforaphane, a compound they identified in broccoli that helps mobilize the body's natural cancer-fighting resources and reduces risk of developing cancer.

3. High temperatures at heading time usually causes premature flowering and consequently reduces the quantity of home-grown broccoli.
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