Broccoli

To help with gout you want to eat foods low in purines, which cause elevated uric acid levels, which is the main cause of gout. But this is counter-intuitive because many high purine foods are shown to help with gout, like meats and oatmeal. Yogurt has been shown that when integrated into a healthy diet can help lower uric acid levels. But, and this is a big but, it really depends on the type of yogurt because most are high in added sugar which is no good. I suggest plain greek yogurt like Fage, or Chobaini.

Since we eat the flowering part of the broccoli plant, it is a fruit. When we eat the reproductive part of a plant, we are eating fruit. Vegetables come from the vegetative part of a plant such as lettuce, carrots, potatoes, spinach, etc.
YES

It will depend on how it is chopped up. It could be anywhere from 2 to 4 cups. Cups is a measure of volume. Pounds is a measure of weight and mass. You can not directly convert the two.

Vitamins A, C, E and K, Folate, Choline, Protein, sugar, fiber, omega-3 fatty acids, omega-6 fatty acids, calcium, phosphorous, magnesium, sodium, selenium, potassium, thiamin, riboflavin, niacin, B6, betaine, iron, zinc and maganese. See Nutritional Analysis linked below.

Yes indeed. Parsley is a flowering plant, or angiosperm. It's actually a biennial and the flowers appear in the early summer of its second year. Because most people treat it as an annual, the flowers aren't often seen.

There is probably about 65 to 70 calories in the salad, if it is with proper servings. The calories per ingrediant for a proper serving are...... Lettuce - 30 Tomato - 25 Cucumber - 10 This doen't include any dressings, which can add 100 to 200 extra calories.

One spear of raw broccoli contains 27.7 mg of vitamin C, or 47% of the Daily Value. One cup of chopped raw broccoli contains 81.2 mg of vitamin C, or 135% of the Daily Value. One half cup of boiled broccoli contains 50.6 mg of vitamin C, or 84% of the Daily Value.

Depends on the humidity of the area, how much food is inside the fridge, and the temperature that is set. Many different foods can cause others to spoil quicker. Soup would typically last around 3-4 days if encased properly, I've never made broccoli soup so I can't give you an exact answer. However, most likely the broccoli will cause it to spoil quicker. Some folk put their soup in the freezer for much longer storage, but with anything you put in the freezer, it has to be concealed tightly. Otherwise the taste most likely wont be to you're liking.

Yes. These leaves are edible. They are very delicious if you like these kinds of vegetables.

Its called Kelakos (kos as in the Tamil term for cauliflower and kelai appended before it)

Some of my favorite ingredients for cabbage soup include cabbage, bacon, old bay seasoning, and chicken broth. I have served this soup at a number of family outings and always get positive feedback.

Fresh broccoli has dark green heads (florets) with very tightly-packed buds. Sometimes the color can even have a deep bluish tint. This is good. The stalks should be very firm, not wilted. Broccoli that has started to "go south" has areas of yellow in the florets. This is the broccoli starting to bloom and it will not taste as fresh. Avoid broccoli that has yellow flowers, brown spots, looks or feels wilted or rubbery, or has any other discolorations. Note: I once bought a bunch of broccoli and found hundreds of tiny (*live*) gray bugs on it. They were some type of pest that gets on broccoli. In all my years shopping I have only seen that once, but it does emphasize that you should carefully inspect the broccoli prior to putting it in your shopping cart! Yikes!

This is hard to answer since I don't know the size of your florets. I sell broccoli florets and no two are the same size, so I have to sell them by weight. If your florets weighed 1 ounce each, then they would have about 88.5mg each or 354mg total potassium which would be a total of 12% of your daily requirement for potassium.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place broccoli in a steamer over 1 inch of boiling water, and cover. ...
3. Melt butter in a large saucepan over medium heat. ...
4. Sprinkle 1/2 cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish. ...
5. Bake in preheated oven for 30 minutes.

It is called broccoflower which can refer to two different plants, one of which is called a Romanesque. The romanesque variety looks like a green spiky rock. The other variety looks like a light green cauliflower.

Brussels sprouts are members of the Brassica family and are related to broccoli and cabbage. They resemble miniature cabbages, with diameters of about 1 inch, and are typically sage green in color. They grow in bunches of 20 to 40 on the stem of a plant that grows as high as three feet tall. They are often sold separately but you can sometimes find them still attached to the stem. Brussels sprouts are available year round; however, they are at their best from autumn through early spring when they are at the peak of their growing season.

Broccoli and kiwifruit are considered high potassium food choices and should be limited by people on dialysis and those with a dietary potassium restriction.

Yes, broccoli does contain carbs. For the carbohydrate content of broccoli (both raw and cooked) according to portion size or weight, please see the page link, further down this page, listed under Related Questions.

George H. W. Bush did not like broccoli. On March 22, 1990, at a state dinner for Polish Prime Minister Tadeusz Mazowiecki, Bush said, "I do not like broccoli. And I'm President of the United States and I'm not going to eat any more broccoli."