Food Focus: Broccoli

by Jessica L Cline on Sep 27, 2012

Food for Thought

President Bush the elder snubbed it. Your mom probably made you eat it, wisely explaining how good it was for you. If you learned to love it, you’ll gain satisfaction from the following facts about this powerful vegetable. If you still don’t love it, maybe it’s time to try it again with a different preparation. Either way, it’s hard to argue with the nutritional goodness packed inside these miniature green trees that are in season now. Broccoli Facts
  • Broccoli is named for its appearance; the word is derived from the Latin word brachium, which means arm or branch.
  • Broccoli was not grown commercially in the United States until the 1920s, when the D’Arrigo brothers, Italian immigrants, began planting it in San Jose, California, in 1922. They started a business called “Andy Boy,” which to this day remains a significant supplier of the vegetable.
  • Broccoli is rich in dietary fiber, minerals, vitamins (especially A and C), antioxidants and folates; it contains protein and is very low in calories, at only 34 calories per 100 grams. Just half a cup of cooked, chopped broccoli packs the same amount of vitamin C you would find in half a cup of orange juice.
  • Studies have found that sulforaphane, one of the antioxidants found in broccoli, helps protect the eye from damage caused by the sun’s ultraviolet rays. This same antioxidant prevents tumor growth and kills stomach bacteria that lead to ulcers and stomach cancer, research shows.
  • When buying broccoli, you should look for tightly packed heads that are a deep, dark green or even slightly purple; the stalks should be smooth and firm. Avoid broccoli that has open or yellow buds on top, that is wilted or that feels soft or mushy.
  • Broccoli can be eaten raw, steamed, microwaved, boiled or even stir-fried. It complements most dishes well and can be substituted for or mixed with other vegetables in your favorite recipes.
By Jessica Cline

IDEA Fitness Journal, Volume 9, Issue 10

© 2012 by IDEA Health & Fitness Inc. All rights reserved. Reproduction without permission is strictly prohibited.

About the Author

Jessica L Cline

Jessica L Cline IDEA Author/Presenter

Jessica is an Editorial Assistant at IDEA Health and Fitness Association. She graduated from Colorado State University with a BA in journalism and a BS in health and exercise science. She has a GFI ...

0 Comments

Trending Articles

Mindful Walking

Walking can be more than just moving physically from one location to another. It can be a metaphor for your larger life journey. Things you&...

Smooth Move: Creative Additions to Consider for Smoothies

When looking for a quick breakfast or post-workout nourishment, almost nothing beats a smoothie. Whirl in the right ingredients and the blen...

Nuts and Peanuts Reduce Cardiovascular Risk and Prolong Lifespan

While there have been numerous studies in recent years touting the health benefits of nuts and peanuts, new research published online March ...

Cut Risk of Alzheimer’s with MIND Diet

Conservative adherence to a new diet, appropriately known by the acronym MIND, could significantly lower a person’s risk of developing Alzheimer’s disease, according to a paper published o...

Yes, You CAN Develop Better Eating Habits

Analogous to laying out your exercise gear so it’s the first visual reminder you have of your commitment to exercise each day, imagine...

20 IDEA World-Renowned Presenters Share Advice on Success and Happiness

We asked some of this year’s most influential and motivating IDEA World Fitness Convention™ presenters to share the single piece of advice they would give another fitness/health pro to hel...

7 Ways to Help a Client Boost Adherence

Once a client has decided to make nutritional changes to support weight loss, you can play a key role in developing an action plan that is m...

Low Intensity vs. High Intensity: Which Is Best for Obese Adults?

The debate continues regarding the most effective exercise measures for reducing abdominal obesity and improving glucose measures.

Recipe for Health: Picadillo-Stuffed Peppers

If you don’t believe that authentic Mexican cookery is “whole” and healthy, you need to take a deep dive into Mexico: The Cookbook (Phaidon 2014), the first truly comprehensive bible...

Rice-Cooking Technique Cuts Calorie Absorption in Half

In a molecular gastronomy-meets-lab-science moment, researchers at the College of Chemical Sciences in Colombo, Sri Lanka, have discovered a...

Next