Recommended Daily Intake Macronutrients
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Broccoli; the Green Beauty: a Review
A. I. Owis /J. Pharm. Sci. & Res. Vol. 7(9), 2015, 696-703 Broccoli; The Green Beauty: A Review A. I. Owis Department of Pharmacognosy, Beni-Suef University, Beni-Suef,Egypt Telephone: +202-01202500017 Abstract Context: Plants are nature′s blessing to mankind to make malady free sound life, and assume an essential part to protect our wellbeing. Broccoli - Brassica oleracea L.var. italica Plenk (Brassicaceae) - is considered as a nutritional powerhouse. The present review comprises the phytochemical and therapeutic potential of broccoli. Objective: This aim of this review to collect results obtained from various studies in order to spot more light towards the surprising green world of broccoli. In addition to, a number of recommendations that will help to secure a more sound „proof- of-concept‟ to complete the whole picture providing significant information could be used as a dietary guideline that encourage broccoli consumption for the management of various diseases. Methods: This review has been compiled using references from major databases such as Chemical Abstracts, ScienceDirect, SciFinder, PubMed, Henriette′s Herbal Homepage and Google scholars Databases. Results: An extensive survey of literature revealed that broccoli is a good source of health promoting compounds such as glucosinolates, flavonoids, hydroxycinnamic acids and vitamins. Moreover, broccoli is the kind of nutrient that has so many wonderful applications including gastroprotective, antimicrobial, antioxidant, anticancer, hepatoprotective, cardioprotective, anti-obesity, anti-diabetic, anti-inflammatory and immunomodulatory activities. Conclusion: There are still missing areas need further in-depth investigation such as effect of broccoli on central nervous system. Keywords: biological activities, Brassica oleracea, Brassicaceae, phytochemistry. INTRODUCTION leaves. -
KC Refrigerated Product List 10.1.19.Indd
Created 3.11.09 One Color White REFRIGERATEDWhite: 0C 0M 0Y 0K COLLECTION Albondigas (Mexican Meatball Soup) Black Bean Soup Butternut Squash & Apple Soup 700856 700820 VN VG DF GF 700056 GF Savory meatballs, white rice and vibrant Slow-cooked black beans, red peppers, A blend of puréed butternut squash, onions tomatoes in a handcrafted chicken stock roasted sweet corn and diced green chilies and handcrafted stock with caramelized infused with traditional Mexican aromatics in a purée of vine-ripened tomatoes with a Granny Smith apples and a pinch of fresh and a touch of fresh lime juice. splash of fresh-squeezed orange juice. nutmeg. Angus Steak Chili with Beans Black Lentil & Roasted Garlic Dahl* Caribbean Jerk Chicken Soup 700095 DF GF 701762 VG GF 700708 DF GF Tender strips of seared Angus beef, green Black beluga lentils, sautéed onions, roasted Tender chicken, sweet potatoes, carrots peppers and red beans in slow-simmered garlic and ginger slow-simmered in a rich and tomatoes in a handcrafted chicken tomatoes with Southwestern spices. tomato broth, infused with warming spices, stock with white rice, red beans, traditional finished with butter and heavy cream. jerk seasoning and a hint of molasses. Beef Barley & Vegetable Soup Broccoli Cheddar Soup Carrot Ginger Soup 700023 700063 VG GF 700071 VN VG DF GF Seared strips of lean beef and pearl barley Delicately puréed broccoli and sautéed Sweet carrots puréed with fresh-squeezed with red peppers, mushrooms, peas, onions in a rich blend of extra sharp orange juice, hand-peeled ginger and tomatoes and green beans in a rich cheddar cheese and light cream with a sautéed onions with a touch of toasted beef stock. -
Broccoli in a Salad
North Carolina Healthy Serving Ideas • Dice and toss raw broccoli in a salad. • Pour lemon juice or sprinkle lowfat parmesan cheese over steamed broccoli to add and vary flavor. • For a healthy snack, chop raw broccoli into pieces and serve with a fat free vegetable dip. • Add broccoli and other vegetables to soups, pastas, omelets, and casseroles. STEPS TO HEALTH Home Grown Facts The North Carolina Harvest of Zesty Asian Chicken Salad • Broccoli was first grown in Italy and the Month featured vegetable is Makes 4 servings. 1 cup per serving. Prep time: 20 minutes called brocco, which means branch or arm. Ingredients: • 3 boneless, skinless chicken • The name broccoli is plural and refers breasts, cooked and chilled to the numerous flower-like shoots that • 3 green onions, sliced form the head of the plant. • 1½ cups small broccoli florets broccoli • 2 medium carrots, peeled and cut • Broccoli is a cool-season crop, closely into strips related to cabbage, cauliflower, kale, • 1 red bell pepper, cut into strips and mustard. • 2 cups shredded cabbage • 1/2 cup fat free Asian or sesame • In North Carolina, broccoli can be seed salad dressing grown in the spring or the fall. In the • 1/4 cup 100% orange juice spring, broccoli grows in the coast • 1/4 cup chopped fresh cilantro plains, piedmont, or mountain regions of NC. While in the fall, broccoli Directions: 1. Cut chicken breasts into small only grows in the coastal plains and Health and Learning Success strips. Place in a medium bowl piedmont regions of NC. Go Hand-in-Hand with onions, broccoli, carrots, bell • Because it is very easy to grow, broccoli peppers, and cabbage. -
Brassica Spp.) – 151
II.3. BRASSICA CROPS (BRASSICA SPP.) – 151 Chapter 3. Brassica crops (Brassica spp.) This chapter deals with the biology of Brassica species which comprise oilseed rape, turnip rape, mustards, cabbages and other oilseed crops. The chapter contains information for use during the risk/safety regulatory assessment of genetically engineered varieties intended to be grown in the environment (biosafety). It includes elements of taxonomy for a range of Brassica species, their centres of origin and distribution, reproductive biology, genetics, hybridisation and introgression, crop production, interactions with other organisms, pests and pathogens, breeding methods and biotechnological developments, and an annex on common pathogens and pests. The OECD gratefully acknowledges the contribution of Dr. R.K. Downey (Canada), the primary author, without whom this chapter could not have been written. The chapter was prepared by the OECD Working Group on the Harmonisation of Regulatory Oversight in Biotechnology, with Canada as the lead country. It updates and completes the original publication on the biology of Brassica napus issued in 1997, and was initially issued in December 2012. Data from USDA Foreign Agricultural Service and FAOSTAT have been updated. SAFETY ASSESSMENT OF TRANSGENIC ORGANISMS: OECD CONSENSUS DOCUMENTS, VOLUME 5 © OECD 2016 152 – II.3. BRASSICA CROPS (BRASSICA SPP.) Introduction The plants within the family Brassicaceae constitute one of the world’s most economically important plant groups. They range from noxious weeds to leaf and root vegetables to oilseed and condiment crops. The cole vegetables are perhaps the best known group. Indeed, the Brassica vegetables are a dietary staple in every part of the world with the possible exception of the tropics. -
Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley
Special Report 1064 January 2006 S 105 .E55 no. 1064 Jan 2006 Copy 2 Uutcros sing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley DOES NOT CIRCULATE Oregon State University Received on: 06-28-06 Oregon State I Extension Special report UNIVERSITY Service t1t41 I yt!r_.4.3 a Oregon State University Extension Service Special Report 1064 January 2006 Outcrossing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley James R. Myers Oregon State University Outcrossing Potential for Brassica Species and Implications for Vegetable Crucifer Seed Crops of Growing Oilseed Brassicas in the Willamette Valley James R. Myers Summary The oilseed mustards known as canola or rapeseed (Brassica napus and B. rapa) are the same species as some vegetable crucifers and are so closely related to others that interspecific and intergeneric crossing can occur. Intraspecific crosses (within the same species) readily occur among the following: • B. napus canola with rutabaga and Siberian kale • B. rapa canola with Chinese cabbage, Chinese mustard, pai-tsai, broccoli raab, and turnip Interspecific crosses (between different species) can occur among the following: • Occur readily: B. napus canola with Chinese cabbage, Chinese mustard, pai-tsai, broccoli raab, and turnip • Occur more rarely: B. napus or B. rapa canola with the B. oleracea cole crops (cabbage, kohlrabi, Brussels sprouts, broccoli, cauliflower, collards, and kale) Intergeneric crosses (between species of different genera) are possible with varying degrees of probability: • B. napus or B. rapa canola with wild and cultivated radish (Raphanus raphanis- trum and R. -
Broccoli, Cauliflower, and Cabbage
Crop Fact Sheet series Excerpted from The Southwest Regional Climate Hub and California Subsidiary Hub Assessment of Climate Change Vulnerability and Adaptation and Mitigation Strategies (July 2015) This report describes the potential vulnerability of specialty crops, field crops, forests, and animal agriculture to climate- driven environmental changes. In the report vulnerability is defined as a function of exposure to climate change effects, sensitivity to these effects, and adaptive capacity. The exposure of specific sectors of the agricultural and forestry industries varies across the region because the Southwest is climatically and topographically diverse. The purpose of this analysis is to describe regional vulnerabilities to climate change and adaptive actions that can be employed to maintain productivity of working lands in the coming decades The report can be accessed here: http://swclimatehub.info/files/Southwest-California-Vulnerability-Assessment.pdf Broccoli, cauliflower, and cabbage Brassica oleracea (Brassicaceae) The versatile species Brassica oleracea includes more than a half-dozen different crops, of which the three most important in the U.S. are broccoli, cauliflower, and head cabbage. Collectively, they are termed cole crops. California produces about 90% of the nation’s broccoli and cauliflower [2], while cabbage production is more widely distributed; California and Arizona together account for only 29% [3] (Figure 1). Broccoli, cauliflower, and cabbage are cool-season crops. They are grown in many locations around the Southwest, including California’s central and southern coast, inland deserts, and Western Arizona. In the southern parts of this range, they are Photo: USDA NRCS planted as winter crops, while in the northern parts, they are grown and harvested year-round. -
Broccoli Rabe with Roasted Garlic and Chilies
Portion size: 1/2 Cup CRUCIFEROUS Broccoli Rabe with Roasted Garlic and Chilies Yield: 8 2 lb Broccoli Rabe 1 gallon Boiling Water 2 each Minced Garlic Cloves 1 tsp Grated Lemon Peel 1/2 tsp Kosher Salt 1/2 tsp Ground Black Pepper 1 tbsp Olive Oil 1 tsp Crushed Red Pepper Bring water to a boil. Cook broccoli rabe in water for 3-5 minutes until tender and bright green. Drain well in a colander and set aside. In a large sauté pan, heat olive oil over medium heat. Add the garlic and the chili flakes and saute until golden brown then toss in the broccoli rabe. Season with salt and pepper and cook for 2-3 minutes, gently toss in the pan. The broccoli rabe should be tender when done. Toss with lemon zest and serve immediately. Chef’s Note: Also known as Rapini, broccoli rabe is popular in Italy and Portugal. The leaves, stem and buds are all edible. Replace salt with mashed anchovies sauteed with garlic for another layer of flavor. Calories (kcal) Protein (g) Carbohydrate (g) Total Fat (g) Cholesterol (mg) Sodium (mg) Sat Fat (g) Dietary Fiber (g) 32.3 2.3 2.4 2.1 0+ 170.4 0.3 2 Portion size: 1/2 Cup CRUCIFEROUS Broccoli Rabe with Roasted Garlic and Chilies Yield: 8 2 lb Broccoli Rabe 1 gallon Boiling Water 2 each Minced Garlic Cloves 1 tsp Grated Lemon Peel 1/2 tsp Kosher Salt 1/2 tsp Ground Black Pepper 1 tbsp Olive Oil 1 tsp Crushed Red Pepper Bring water to a boil. -
Beef and Broccoli Stir-Fry with Cabbage, Peppers, and Onions Makes 4 Servings
Developed by Chef Dana Herbert is Now in Session Beef and Broccoli Stir-fry with Cabbage, Peppers, and Onions Makes 4 servings Ingredients ½ pound pre-cut beef sirloin 1 cup cabbage, thinly sliced for stir-fry 1 onion, thinly sliced 2 garlic cloves, smashed 1 red bell pepper, thinly sliced 1 tablespoon fresh ginger, ¾ teaspoon canola oil, divided minced 1¼ cups water 2 tablespoons low-sodium soy sauce ¾ cup low-sodium beef broth 1 tablespoon rice wine vinegar 2 tablespoons cornstarch 1 bunch broccoli (about 1 pound) 1 cup fresh bean sprouts Instructions Nutrition Facts * 1. Cut broccoli into florets. Take the remaining stems and cut into Per Serving ¼-inch slices. Calories 269 2. Heat half of the oil in a sauté pan or wok over high heat. Total Fat 13.8 g 3. Add the broccoli and cabbage and cook for 3 to 4 minutes. Saturated Fat 5.4 g Cholesterol 44.8 mg 4. Add the water and continue to cook the broccoli and cabbage until the water is almost gone. Remove broccoli and cabbage Sodium 33 mg from the pan. Total Carbohydrates 24 g 5. Add the remaining oil to the pan. Dietary Fiber 5.2 g Sugars 6.6 g 6. Sauté the beef with the garlic until the beef is evenly brown. Protein 15.1 g Remove beef and garlic from pan and set aside. Vitamin A 29% 7. Add bell pepper, onion, and ginger to the pan and cook until the Vitamin C 2.6% onion has softened, approximately 5 minutes. Add the beef and garlic back to the pan and cook until beef is medium-rare. -
Esculent Brassicas by Anne-Marie Walker
Growing Your Own - Esculent Brassicas By Anne-Marie Walker There is a remarkably varied plant species native to the Mediterranean seaboard called Brassica oleracea, the wild or sea cabbage. In its native habitat, the wild cabbage grows one to two feet high with fleshy, shining, waved-lobed leaves, large yellow flowers, elongated seed pods and conduplicate cotyledons. Plants in the cabbage family (cruciferae) are characterized by the four petal flower arranged in the shape of the cross and containing various pungent oils. Cultivated since ancient times, the common forms departed widely from the original type and include today among others the red and white cabbage, kale, kohlrabi, bok choi, broccoli, cauliflower, brussels sprouts, rocket (also known as arugula), mustard, horseradish, cress, collards, rutabaga, turnip, and oil seed rape. This lovely family of plants is indeed both esculent (edible) and succulent (juicy). One of the oldest cultivars is broccoli, whose edible structure is entirely an active flower. The Romans, adept at cultivating broccoli, gave the variety its name - comes from the Latin word brachium, meaning arm or branch. Another popular cultivar is cabbage, whose name derives from the Norman French word, caboche. When you look at a cabbage, you are seeing the large terminal bud forming a head. In its salty, sunny Mediterranean habitat, conditions favored thick, water storing leaves characteristic of dry climates. The plant’s ability to thrive in cold climates made it very popular in northern climates, including Britain where it was introduced by the Romans. The practice of pickling cabbage was brought to Europe by the Tatars. -
Most Awesome Sautéed Kale Ingredients Instructions Quick
sauce thickens, about 2 minutes. Quick & Easy Broccoli Chicken Add the chicken thighs, along with their cooking juices, back into the pan and spoon some sauce over them. Turn off the heat, cover and allow the meat to sit in the hot sauce for about 5 minutes, then serve. Adapted from thehealthyfoodie.com Most Awesome Sautéed Kale Ingredients 1 large bunch kale, washed and coarsely chopped 2-3 tablespoons olive oil 1/2 tsp crushed red pep- per flakes more or less to taste Ingredients 2 cloves garlic, minced 2 pounds boneless, skinless chicken thighs 1 small onion, sliced into Salt and pepper to taste rings 2 Tablespoons canola oil 1/2 cup low-sodium chicken or vegetable stock 2 cups broccoli florets kosher salt and black pepper to taste 1 cup light chicken stock 2 Tablespoons balsamic vinegar Instructions 1 Tablespoon Dijon mustard Heat oil in a large sauté pan on medium heat. Add onions 1 Tablespoon corn starch and allow them to cook 2-3 minutes or until soft. 1 teaspoon chili pepper flakes Add garlic and red pepper flakes and cook for one mi- nute, stirring often to prevent burning. Add kale, broth, and salt and pepper, mix well. Cover and Instructions cook for 5 minutes, tossing occasionally. Remove the Sprinkle the chicken thighs with salt and pepper and cover and continue cooking until most of the broth has then heat canola oil in a large, skillet set over medium cooked away. Serve hot and enjoy! high heat. When the pan is hot enough, add the pieces of chicken, nice-looking side down, and cook them with- Adapted from mynourishedhome.com out moving them for about 4 minutes, until they turn opaque about half way up and develop a nice golden crust. -
Cole Crops, Cabbage
Olericulture – Hort 320 Lesson 21, Cole Crops, Cabbage Jeremy S. Cowan WSU Spokane County Extension 222 N. Havana St. Spokane, WA 99202 Phone: 509-477-2145 Fax: 509-477-2087 Email: [email protected] Mustard Crops Origin and Domestication Wild relatives include mustards, kales, and other non- heading cabbages Center of origin – species dependent; southern Europe, Mediterranean region, Asia, Africa Many crops still resemble the their respective wild types Brassica Crops Family – Brassicaceae (commercially important) B. nigra – black mustard B. oleracea – (cole crops) cabbage, broccoli, cauliflower, kale, brussel sprouts, kohlrabi B. rapa – turnip, Chinese mustard, turnip rape, broccoli raab, Chinese cabbage B. carinata – Abyssinian mustard B. juncea – various forms of mustard B. napus – rutabaga, Siberian kale, oil rape, canola (Brassica nigra) Black mustard The traditional source of seeds used for making condiment mustards (Brassica oleracea) Most widely grown group. Includes what we call the Cole Crops (cabbage, broccoli, cauliflower, brussels sprouts, kohlrabi, etc) (Brassica rapa) Includes many important Asian crops, including Pak Choi and mizuna. Also the source of turnips. Chinese mustard Tat-soi Used as a potherb (Brassica carinata) Abyssinian mustard Grown in limited areas of East Africa. Used as a potherb and for industrial seed oil (glucosinolates). Drought tolerant. (Brassica juncea) Edible mustards Widely used in Asia. Wide range of heading and leafy types. Used as potherbs and vegetable greens. (Brassica napus) Includes rutabaga, -
Artichoke, Asparagus, Bell Pepper, Broccoli, Brussels Sprouts
South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Fact Sheets SDSU Extension 1-2-2011 Garden Vegetables: Artichoke, Asparagus, Bell Pepper, Broccoli, Brussels Sprouts, Cabbage, Cantaloupe, Carrots, Cauliflower, Greens, Lettuce, Potato, Spinach, Squash, Sweet Potatos, Tomatoes, Watermelon Cooperative Extension Service South Dakota State University Follow this and additional works at: http://openprairie.sdstate.edu/extension_fact Recommended Citation Extension Service, Cooperative, "Garden Vegetables: Artichoke, Asparagus, Bell Pepper, Broccoli, Brussels Sprouts, Cabbage, Cantaloupe, Carrots, Cauliflower, Greens, Lettuce, Potato, Spinach, Squash, Sweet Potatos, Tomatoes, Watermelon" (2011). Fact Sheets . Paper 168. http://openprairie.sdstate.edu/extension_fact/168 This Other is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Fact Sheets by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. South Dakota Cooperative Extension Service Artichokes should be firm, compact, heavy for their size and have an even green color. Artichokes are actually a flower bud — if allowed to flower, blossoms measure up to seven inches in diameter and Artichoke are a violet-blue color. Artichokes are vegetables which grow wa as flower buds on plants. The artichoke s known to bo th the y Romans enjoyed artichokes pre Gre Wealth pared i eks a he early n hone nd th It was not until t 20th century a y and e Romans. rtichok vinega es we r, seasone re grow d with cumin.