Broccoli Is Good For You – Assistive Knowledgebase

We have created this article to present you with information about Broccoli. When you read my articles you will find a full list of facts. I put hours of research and investigation into the articles I write and distribute. Our article format is easily noticeable due to the fact that we do not write in typical paragraph format. We have found that by displaying a list of facts, rather than traditional paragraphs, the reader gets more out of the article.

It is difficult to quantify how much time and effort has been put into research for this article. These facts are being displayed below. We warn you to not ignore these facts because they will help you. Several of the facts that we have uncovered will be a starting point for you as you continue your research:

1. Fresh broccoli is delicious raw or cooked.

2. You usually can continue to harvest broccoli for several weeks.

3. Broccoli left unrefrigerated quickly becomes fibrous and woody.

4. Select broccoli that has grown under favorable conditions and prepare for freezing as soon after picking as possible.

5. In yet another study conducted jointly with US and Chinese researchers, it was found that chemicals present in broccoli, cabbage, bok choy, and other cruciferous vegetables may protect against lung cancer.

6. Broccoli can stay fresh for up to two weeks in the fridge when stored dry (unwashed) in a plastic bag.

7. Add broccoli to boiling water and immediately cover with a tight fitting lid.

TIME OUT — As you take a break from reading this article, I trust it has so far provided you with useful information relative to Broccoli. In the event that it has not so far, the remainder of the article will. If you look below you will see a smaller list of additional facts that we have provided for you to further assist with your research:

1. Whether you love broccoli or hate it, there is no doubt it is one of the most popular vegetables around.

2. High temperatures at heading time usually causes premature flowering and consequently reduces the quantity of home-grown broccoli.

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