Wednesday’s Helping: Broccoli

A versatile veggie powerhouse

Sturdy stalks support its florets. Bite into this green giant and in return, receive a nutritious wallop. A stir-fry is just one of the many ways to cook broccoli, which is closely related to cabbage and cauliflower. The plant species is called Brassica oleracea. The name comes from the Italian broccolo that means “the flowering top of a cabbage.” Florets are actually the flowering part of the plant. The tips and stems are edible. The most common type of broccoli is known as calabrese or simply broccoli in the United States. For selecting raw broccoli, choose green florets and avoid discolored or yellowing heads. Also look for frozen broccoli in the frozen foods aisle of most grocery stores. Broccoli has several health benefits: a source of vitamins (C, D, and A), a good source of fiber, and beta-carotene. Instead of mac and cheese, serve steamed broccoli with melted cheese and leave the carbs behind. We also suggest dipping bite-sized broccoli pieces in a veggie dip as a healthy snack.

Helpful Hint: Baby broccoli (pictured below) is actually a cross between broccoli and Chinese Kale.