By Peter Jaret

(WebMD) -- Who would have thought that of all the brightly colored exotic offerings in the produce aisle -- from curvy, golden-yellow peppers to inky purple eggplants -- homely broccoli would become the superstar?

It's true: In the category of most healthful vegetable, this cruciferous contender wins all the top honors.

This past February, when the American Journal of Clinical Nutrition published a paper that listed foods most likely to prevent colon cancer, what stood out? Broccoli. Scientists at the Harvard School of Public Health in Boston published an article in the same journal last October and noted that broccoli, along with spinach, helped to minimize risk for cataracts.

When another team of Harvard scientists looked at how diet might protect against stroke, broccoli's benefits again came to the fore, in research published in the October 6, 1999 issue of the Journal of the American Medical Association.

http://archives.cnn.com/2000/FOOD/news/04/13/broccoli.benefits.wmd/

Thank you Vicky.

Broccoli is very good for you.
. Its nutritional value can be estimated from the fact that it is the storehouse of protein, carbohydrates, calcium, iron, Vitamin A and Vitamin C. Apart from this; it contains effective phytochemicals and antioxidants, which combat various ailments.

Thank you Vicky and Inda.
Broccoli is an exceptional vegetable. Make sure to buy it at least once a week.

Health and Nutritional Benefits of Broccoli:

Weight reduction
Controls Diabetes as it is a rich source of chromium that helps regulate insulin and blood sugar.
Anti-aging
Help prevent arthritis
Prevents Osteoporosis ,due to its high calcium content
Has anti cancer properties and suppresses lung, colon and breast caners
Helps prevent Alzheimer’s disease
Rich in cholesterol-reducing fiber and has antiviral and antiulcer activity
Cures constipation
Helps fight against Toxemia and Neuritis
Helps in controlling high blood pressure
Helps regulate the digestions of food
May prevent cancer in organs and glands with epithelial tissue, because of its high Vitamin A content
Contains a substance called Sulphorafane, which reduces the production of malignant tumors.

http://lifestyle.iloveindia.com/lounge/benefits-of-broccoli-1271.html

Thank you for the reminder.
I have been a bit negligent about buying broccoli lately. I have to get back to buying it again more frequently.

Sincerely,
Gisele

Thank you Sue, Inda and Gisele.

Broccoli should only be boiled or steamed very briefly, otherwise it can lose a major portion of its beneficial components.
Enjoy eating it. If you don't like it by itself it can be mixed with other vegetables, pastas, and stir-fries.

Love,
Vicky

Thank you Vicky.

Broccoli is an excellent food.
It is highly nutricious, and many studies have found that it reduces various types of cancer as well as other diseases.

Brief history of broccoli:

Broccoli has its roots in Italy. In ancient Roman times, it was developed from wild cabbage, a plant that more resembles collards than broccoli. It spread through out the Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, popularized by Italian immigrants who brought this prized vegetable with them to the New World.

Miso Soup

Prep and Cook Time: 10 minutes

Ingredients:
¼ cup sliced dulse seaweed
5 cups hot water
1 TBS minced,fresh ginger
5oz firm tofu, cut in ¼ inch cubes
½ cup minced scallion
3 TBS miso
¼ tsp white pepper
salt to taste
I always add broccoli flowerlets, even though most cookbooks don't tell you that.
Use as many flowerlets as you like.

Directions:

Heat 1TBS water in a medium soup pot. Healthy Sauté ginger in water over medium low heat for about 1 minute stirring constantly.
Add rest of water, tofu and seaweed, and broccolin flowerlets. Simmer for about 5 minutes over medium heat.
Add scallion, miso, salt and pepper. Mix and serve.

Love,
yoko

Thanks all!

quote:

Originally posted by dear Vicky2:
By Peter Jaret

(WebMD) -- Who would have thought that of all the brightly colored exotic offerings in the produce aisle -- from curvy, golden-yellow peppers to inky purple eggplants -- homely broccoli would become the superstar?

It's true: In the category of most healthful vegetable, this cruciferous contender wins all the top honors...

http://www.recipezaar.com/10481


Salad
1 bunch broccoli, chopped
1 cup grated cheddar cheese
1 medium purple onion, sliced in rings
8 slices bacon, fried and crumbled
Dressing
1/2 cup mayonnaise
1/4 cup sugar
1 tablespoon red wine vinegar
Directions
1Combine all ingredients for salad.
2Combine dressing ingredients.
3Add to salad just before serving and toss.


Chinese broccoli with ginger sauce

Ingredients
12 ounces chinese broccoli (6 medium stalk)
1/4 cup homemade chicken broth
1 1/2 teaspoons shao hsing rice wine or dry sherry
1 teaspoon ginger juice (method in note, below)
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger
Directions
1Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
2Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
3Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.