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A staple green on the British dinner table, this versatile vegetable is arguably at its bright green best after a few minutes of steaming or boiling.
broccoli, is derived from the Italian word. Broccoli has been considered a very valuable food by the Italians since the Roman Empire, but when first introduced in England in the mid-18th century, broccoli was referred to as \"Italian asparagus.
Nutritonal info per 80g- 22 kcals/96KJ.2.6g of protein.0.4g fat.2.2g carbohydrates.2.2g of fiber.478mcg carotene.35 mg of vitamin C.
Broccoli can be steamed, sauted, and roasted.