Broccoli facts
Broccoli
Winter is when broccoli is most delicious.
Broccoli has a lot of vitamin A（β-carotene), vitamin C, calcium, potassium!
100g per broccoli
Vitamin A 810ug
Vitamin C 120mg
Calcium 38mg
Potassium 360mg
Broccoli is good for cancer and other lifestyle diseases.
Broccoli's green top part is actually a lot of small buds.
If you don't eat soon enough, as you may know, the buds will turn yellow and it will start to flower.
How to find delicious broccoli?
*Look for broccoli that has a deep green color
*Broccoli buds are small
*Outer leaves are not wilting
*The bottom of the stem is fresh and not soft
How do you cut broccoli?
Everyone cuts it in different styles...and that is fine!
I'll just tell you my style which I learned it from the head chef
at the restaurant I used to work at in Tokyo.
1. If the stem is too long cut the stem first.
Cut the bottom of the stem crosswise twice, making four quarters. (check the photo above)
2. Divide it into four parts , then start breaking off individual, bite-size pieces.
3. Cut off the longer part of the stem and leaves
4. Peel the thick skin around the stems trimmed and cut small (the stem is edible)
5. Put the broccoli in a baggie and keep it in a fridge
(save the buds and the stem separately)
Don't forget to eat it soon, not only will it start to flower, but it also obviously loses it's nutritional value the longer it sits.
Winter is when broccoli is most delicious.
Broccoli has a lot of vitamin A（β-carotene), vitamin C, calcium, potassium!
100g per broccoli
Vitamin A 810ug
Vitamin C 120mg
Calcium 38mg
Potassium 360mg
Broccoli is good for cancer and other lifestyle diseases.
Broccoli's green top part is actually a lot of small buds.
If you don't eat soon enough, as you may know, the buds will turn yellow and it will start to flower.
How to find delicious broccoli?
*Look for broccoli that has a deep green color
*Broccoli buds are small
*Outer leaves are not wilting
*The bottom of the stem is fresh and not soft
How do you cut broccoli?
Everyone cuts it in different styles...and that is fine!
I'll just tell you my style which I learned it from the head chef
at the restaurant I used to work at in Tokyo.
1. If the stem is too long cut the stem first.
Cut the bottom of the stem crosswise twice, making four quarters. (check the photo above)
2. Divide it into four parts , then start breaking off individual, bite-size pieces.
3. Cut off the longer part of the stem and leaves
4. Peel the thick skin around the stems trimmed and cut small (the stem is edible)
5. Put the broccoli in a baggie and keep it in a fridge
(save the buds and the stem separately)
Don't forget to eat it soon, not only will it start to flower, but it also obviously loses it's nutritional value the longer it sits.
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