(since 1999)


Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


See also: Broccoli Article - Broccoli Trivia - Broccoli Quotes



1 lb raw = 5 cups
1 lb cooked = 2 cups

Broccoli, a member of the cabbage family and a close relative of cauliflower.  Broccoli is available year round, but it grows better in cool weather, so it can be in short supply in July and August.

When buying broccoli look for firm, compact clusters of small flower buds, with none opened to show the bright yellow flower. The bud clusters should be dark green or sage green, and even green with a purplish tinge. Stems should not be too thick or tough.
Avoid: Enlarged or open buds, yellowish green color or wilting.  Avoid soft, slippery, watersoaked spots on the bud cluster, this is a sure sign of decay.

Storage and handling: Refrigerate in a loosely sealed plastic bag for up to 3 days. When ready to cook, separate stalks from florets. Trim ends and peel stems with paring knife, and cut into bite-sized pieces. Wash thoroughly.

Preparation: Steam in basket over water by covering and cooking 7 minutes, depending on size and age. Microwave bite-size pieces in a covered dish with small amount of water, 5-7 minutes. To avoid loss of the bright green color do not cook broccoli for longer than 7 minutes.

Nutrients: Vitamins A, C, K, folate; cancer-preventing compounds sulforaphane, isothiocyanate and indoles; fiber.

Broccoli florets contain most of the phytochemicals in broccoli. Broccoli should be kept just slightly above the freezing point from harves to eating to preserve its nutritional value.  Actually, frozen broccoli likely provides more nutritional value than fresh since florets are processed right after picking.



  Biscuits to Butternut   |   Biscuits   |   Black Beans   |   Black Berries   |   Black Eyed Peas   |   BLT   |   Blueberries   |   Boiling, Boiling Point   |   Boniato, Cuban Sweet Potato   |   Bonne Femme   |   Borage   |   Borlotti Beans   |   Boston Butt   |   Bouquet Garni   |   Bread   |   Bread, High Altitude   |  British Cooking   |   Broccoli   |   Broccoli Rabe   |   Browning   |   Brussels Sprouts   |   Buffalo Meat   |   Bulgur   |   Burnt Taste   |   Butter   |   Buttercup Squash   |   Butternut Squash  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages

Free Food Magazine Subscriptions


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.