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The Etruscans
brought broccoli from what is now Turkey to the
Mediterranean countries as they migrated. The Romans
immediately adopted broccoli into their culture where the
most popular variety, Calabrese was developed. Broccoli has
recently been crossed with cauliflower, resulting in a dark
green head. It was not a popular vegetable among the
Europeans, however, and it lay in obscurity until the 1900's
when it became popular in the US.
Broccoli is
very nutritious, as is indicated by its dark green to purple
color. It is rich in vitamins A and C, the B vitamins and
the minerals; magnesium, iron, potassium and zinc. It is,
also, a good source for folic acid. Broccoli is very low in
calories, having 44 calories per cup - cooked, and 12
calories per cup - raw. Do not wash broccoli before storing
as the excess moisture promotes the formation of mold.
Broccoli can be tastefully prepared by serving raw, steamed
or carefully boiled so as not to overcook, producing an
unpleasant smell and degrading its nutritional value.
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