The Broccoli, a variety of wild sea cabbage and cauliflower are regarded as twins. Originally growing along the coast of West Europe, broccoli is one of the important vegetables in Italy. It was imported to Mainland China in the time of Emperor Guangxu in the late Qing Dynasty and was first brought to Taiwan from the United States in the last phase of World War II. For this reason, broccoli is popularly known as American cauliflower in Taiwan. Included in its strains are Tsaokuang, Chiuchin, Luwang and Lukui.
Formed by neatly arranged large green or purple tender buds supported by a strong main stems with smaller fine stems sprouting out. The prosperous buds that are densely arranged into several groups form a big green bud ball, and this is broccoli. The main edible parts are the buds and stem, which contain abundant Vitamin A, B, C, K & U, and carotene. It is regarded as higher in the value of nutrition than cauliflower.
◆ Production Season : From November to April. Bountiful in two seasons: winter and spring.
◆ Cultivation Regions : Yunlin, Jiayi, Tainan and Kaoshun counties.
◆ Requirements for Selection : Select fresh green and tightly arranged buds. Choose heads which have buds that have not yet blossomed and avoid stems that are hollow. If buds are found protruding, it means that this bud ball is ageing. Small warms that are harmless may be found, simply discard and wash and prepare broccoli as usual.
◆ Composition of Nutrition (%) : Calorie 31, moisture 90, protein 4.3, fat 0.2, carbohydrates 4.6, fiber 1.2, ash 0.9, Vitamin A, B, C, K1, & U, sodium, potassium, phosphor, iron, & magnesium.