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| Cabbage – the forgotten vegetable |
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Broccoli
As well as the most commonly offered green broccoli, there are also white, yellow and purple varieties. The time of picking is all-important for this vegetable. If picked too late, broccoli loses its fine flavour; the stalks become tough and the "flower" acquires a yellowish tinge. When buying broccoli, it is therefore important to make sure it has a strong, green colour. During storage important nutrients are lost within a short time. Generally, broccoli is rich in iron, vitamin C, B vitamins and beta-carotene, a precursor of vitamin A. As well as the florets, both the stalks and leaves of broccoli can be used in cooking. Steaming is the best way to preserve broccoli's flavour and constituents.
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