Skip to content

Beta This app is in Beta Testing

Broccoli

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. a handful of salt
  2. Broccoli
  3. Cut
  4. Water
  5. Must

Possible health benefits

General information, not medical advice.

  1. Broccoli High in vitamin K · High in vitamin C · High in folate · +2

    High in vitamin K · 102 µg per 100 g, 135% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in vitamin C · 89 mg per 100 g, 112% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in folate · 63 µg per 100 g, 32% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    High in protein · 2.8 g per 100 g, 33% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of potassium · 316 mg per 100 g, 16% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Nutrients per 100 g of “Broccoli, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. 125.
  2. Set a pan of clean cold water on the table, and a sauce-pan on the fire with plenty of water, and a handful of salt in it.
  3. Broccoli is prepared by stripping off all the side shoots, leaving the top ;
  4. peel off- the skin of the stalk with a knife ;
  5. cut it close off at the bottom, and put it into the pan of cold water.
  6. When the water in the stew-pan boils, and the Broocoli is ready, put it in ;
  7. let it boil briskly till the stalks feel tender, from ten to twenty minutes ;
  8. — take it up with a slice, that you may not break it ;
  9. let it drain and serve up.
  10. If some of the heads of Broccoli are much bigger than the others, put them on to boil first, so that they may get all done together.
  11. Obs.
  12. — It makes a nice supper-dish served up on a toast, like Asparagus.
  13. It is a very delicate vegetable, and you must take it up the moment it is done, and send it to table hot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
  • Colander