Broccoli

Broccoli is native to Italy, spreading throughout the rest of Europe at the marriage of Catherine de Medici and Henry II of France.

The veggie was brought to the New World by way of Virginia in the late 1700’s, and is now cultivated across the world.

It’s a member of the cabbage family. The term broccoli is actually the plural of the Italian word broccolo, meaning “the flowering crest of a cabbage.”

Broccoli is a cool-weather crop that thrives in temperatures between 18 and 23°C, making Canada very suitable. China and India, however, produce 76% of the world’s broccoli.

  • Paragon
  • Cruiser
  • Premium Crop
Broccoli is a good source of Vitamin C and folacin, and a source of fibre, Vitamin A, and potassium.
Select tightly-budded broccoli, with bright grey-green leaves and yellow-green stems.

Look for bunches with slender stems.

Refrigerate for up to five days.

Store in a perforated bag in a high-humidity crisper.

Broccoli can be steamed, microwaved, baked, sauteed, and stir-fried.

Wash well, drain, and remove the outer leaves before cooking, Cut and trim the stems.

To steam, cook for 8 to 15 minutes until the florets are just tender.

To microwave, place in a microwave-safe bowl with 1/2 cup of water. Cover and cook on high for 8 to 10 minutes.

Seasonal Availability
June to November

Nutrition per 125 mL broccoli (82 g), boiled:

Nutrient Value
Calories 29
Protein 2 g
Carbohydrates 6 g
Total Sugar 1 g
Total Dietary Fibre 2.0 g
Calcium 33 mg
Iron 0.6 mg
Sodium 34 mg
Potassium 241 mg
Magnesium 17 mg
Vitamin C 53 mg

Provided by Health Canada