Broccoli is part of the Brassica Oleracea species, which includes cabbage, cauliflower, kale, Brussel Sprouts, Collard Greens and Savoy Cabbage.

Broccoli comes from the Italian word ...... "Broccolo," which means.... "The flowering crest of a cabbage".....or a.k.a. ......"cabbage sprout."

Broccoli has been recorded since the times of the Roman Empire! But..... in the U.S.....Broccoli has only been popular since 1925!

China and India are the largest producers of Broccoli, with 73% of the world's Broccoli product.

In the U.S.......California is the largest producer of Broccoli producing over 92% of the annual product. Arizona is second. All the States have Broccoli as a crop, depending on the season.

You should be steaming, roasting or stir-frying your Broccoli. Hell.....eat it raw!

If you boil Broccoli..... you will lose 90% of the nutrients in the water.

Steaming, roasting or stir-frying Broccoli will preserve the nutrients.

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Try Roasting Your Broccoli NOW!

Heat the oven to 450 degrees:

1. Place the Broccoli Florets on a metal cooking sheet, covered with aluminum foil.

2. Spray some olive oil on the Broccoli Florets.

3. Sprinkle some "sea salt" on the Broccoli.

4. Sprinkle some fresh, parmesean cheese onto the Broccoli

5. cook the broccoli for about 15-20 minutes.

6. Cool and Enjoy!

Nutritional Value

Serving Size - 1 Cup

Calories - 31

Cholesterol - 0

Sodium - 30mcg

Potassium - 288 mcg

Carbs - 6gms

Protein - 2.6 gms

Fiber - 2.4gms

Vit A - 11%

Calcium - 4%

B6 -10%

B2 - 10%

Vit K - 97%

Vit C - 135%

Folate - 8%

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These show notes are written and produced for informational purposes only. Statements within this site have neither been evaluated or approved by the Food and Drug Administration nor a health practitioner. This site is not intended to diagnose, treat, cure or prevent any disease. Content should not be considered a substitute for professional medical expertise or treatment.

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