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    Kitchen Dictionary: broccoli


    A deep-green stalked vegetable that ends in large clusters of tight buds, which may have a purple tinge. The stalks are edible and can be peeled if too tough. Broccoli was first commercially grown in the US in the 1920s. The word "broccoli" comes from the Italian 'Brocco' meaning arm branch. Broccoli is a relative of cabbage, Brussels sprouts, and cauliflower and is said to contain as much calcium, gram for gram, as milk.


    Season: October - April

    How to select: Available year round in large supermarkets. Look for a strong color, tight buds and healthy leaves on the stalk. The stems should be a lighter green than the buds and easy to pierce with a fingernail. Avoid stalks with yellowed or open bud clusters and stems that are hard and dry.

    How to store: Unwashed in the refrigerator for up to 4 days in a plastic bag.

    How to prepare: The stalks are edible and contain many nutrients. The stalks can peeled if too tough. deep-fry, saute, steam, raw

    Matches well with: anchovies, bacon, bread crumbs, butter, cheese, cream, cumin, garlic, hollandaise sauce, lemon, nuts, olive oil, onions, orange, peppers, potatoes, vinaigrette

    Substitutions: cauliflower

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    Nutrition Facts

    Calculated for 1 bunch
    Amount Per Serving %DV
    Calories 206
    Calories from Fat 20 (9%)
    Total Fat 2.2g 3%
    Saturated Fat 0.2g 1%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 200mg 8%
    Potassium 1921mg 54%
    Total Carbohydrate 40.4g 13%
    Dietary Fiber 15.8g 63%
    Sugars 15.8g
    Protein 17.1g 34%

    How is this calculated?

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