broccoli

Nutrition

One-half cup of cooked broccoli, cut into 1/2 inch pieces, contains over 100 percent of the recommended daily allowance of vitamin C and nearly 40 percent of the recommended daily allowance of vitamin A.
 
Selection

Leaves and stems of broccoli heads should be dark green.

Look for tender, young stalks that are firm with compact buds in the head.

Yellow flowers in buds or very rough bumpy heads may indicate broccoli is old and tough.
 
Storage

Fresh broccoli should be stored in a plastic bag and refrigerated. Use within four days
 
Preparation

Remove leaves and blemishes.

Peel coarse stalks.

Split stalks larger than 1 inch in diameter or cut into uniform pieces.

Because vitamin C is lost in water, cook vegetables rapidly in small amounts of liquid just until fork tender-about 8 to 10 minutes after water returns to a boil.

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