Broccoli

Yes, it's definitely good for you it's very low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. (Which are all good by the way).

serrated knife is best

It softens depending on how it is heated.

Canned cabbage is a very poor quality product. For this reason, we do not have any scientifically researched times for canning cabbage.

Broccoli was certainly an Italian vegetable, as its name suggests, long before it was eaten elsewhere. Its first mention in France is in 1560, but in 1724 broccoli was still so unfamiliar in England that Philip Miller's Gardener's Dictionary (1724 edition) referred to it as a stranger in England and explained it as "sprout colli-flower" or "Italian asparagus". In the American colonies, Thomas Jefferson was also an experimentative gardener with a wide circle of European correspondents, from whom he got packets of seeds for rare vegetables such as tomatoes, noted the planting of broccoli at Monticello along with radishes, lettuce, and cauliflower on May 27, 1767. Nevertheless, broccoli remained an exotic in American gardens. In 1775, John Randolph, in A Treatise on Gardening by a Citizen of Virginia, felt he had to explain about broccoli: "The stems will eat like Asparagus, and the heads like Cauliflower."
Broccoli was naturalized by the D'Arrigo brothers, Stephano and Andrea, immigrants from Messina, Italy, whose company made some tentative plantings in San Jose, California in 1922, and shipped a few crates to Boston, where there was a thriving Italian immigrant culture in the North End, ready for a familiar green. The broccoli business boomed, with the d'Arrigo's brand name 'Andy Boy' named after Stephano's two-year-old son, Andrew, and backed with advertisements on the radio. So broccoli arrived in the U.S. in the 1920s as a 'new vegetable'.

No you cannot. If you are following Dr. Simeon's diet correctly.

The only vegetables listed on the protocol include:

spinach, chard, chicory, beet greens, green salad, tomatoes, celery, fennel, onions, red radish, cucumber, asparagus, cabbage

Remember to only eat one type of vegetable at each meal.

because of the chlorophyll that it produces so that it can make its own food........

45g

40

1/2 cup chopped broccoli has 2 grams protein and 2 grams of fiber. I used this web site: www.howstuffworks.com and looked up health benefits of broccoli

I know it can give you gas...

Yes. However, it is better to eat it as soon as you buy it.

1 cup of raw broccoli chopped is 91 grams. 1 stalk of raw broccoli is 151 grams. 1 cup of broccoli cooked, boiled and drained without salt is 156 grams. 1 cup of frozen, chopped broccoli is 156 grams. 1 cup of frozen, chopped, cooked, boiled, drained, without salt broccoli is 184 grams.

The word begins with cru maybe?

23lbs.

No. No man could ever be that cruel.

Seriously, though, broccoli is not a human-designed plant species.

HOW MANY CALORIES IN BROCCOLI AND CARROTS

It depends on the amount of broccoli and the amount of carrot , and whether the broccoli and carrots are raw or cooked. To view various examples of the calories in broccoli and carrots, please see the page links below.


HOW MANY CALORIES IN BROCCOLI
HOW MANY CALORIES IN CARROTS

Carrots reproduce by seeds that can be found in the roots.

Yes. Goats eat, and love vegetables like broccoli. Just make sure you know what plants are poisonous: some people say tomatoes are poisonous to goats.

Broccoli has no plural in English.

It is a mass noun, like "bread" rather than a count noun like "vegetable".

While many metabolic processes in plants will continue after harvest, there isn't any appreciable growth as there is no longer a root system to sustain it.

The main ingredients in a cake are flour and granulated sugar.

For raw, uncooked broccoli:

1 Stalk has 1.1 mg or 6% of your daily value.

Broccolini is a hybrid of broccoli and Chinese kale. Sprouting broccoli is the side shoots of the broccoli plant ,which grow after the main head has been taken off.

Broccoli is a source of calcium, it's got a bit of phosphorus (and if you do need some just not too much), it's got a lot of boron which is necessary for building and keeping bones.

Here's a recipe from Dr. Weil:

Clean a bunch of broccoli and break into bite size pieces, peeling the stem so it will be tender. Put in a pot with 1/4 cup of water, 1 T extra virgin olive oil, and several mashed cloves of garlic. Bring to a boil, cover tightly. When the broccoli is bright green in about 5 minutes, uncover, boil down the liquid so it makes a good "sauce" and serve. Or add to whole wheat pasta Pennie and season with red pepper flakes and Parmesan for a whole dish.

OMG yuck