Tips on Selecting, Processing and Storing Broccoli

1. Broccoli processing Before processing broccoli should be rinsed first with cold water and should not be soaked. Because soak broccoli can eliminate most of the nutrients contained therein. Then, in order vitamins contained in broccoli is not lost, lightly cooked broccoli should be (no more than 5 minutes). Boil the broccoli will menghilankan 50% of folate in it. To reduce the possibility of the loss of nutrients in broccoli, it is recommended to process invitation way steamed broccoli. It maintains potency and efficacy of these vegetables. But if it must be boiled, the water can be used in an amount that is not too much, and boiled in a pot covered so as not many vitamins are lost through steam. Funds way is to cook the stems beforehand (approximately 1-2 minutes), followed by a cooking flowerets. This is because part of the stalk harder and takes longer to cook. To note, the content of sulforaphane in broccoli fresh will be higher than the boiled or steamed broccoli too ripe.
2. Save Broccoli should be stored in plastic bags, were then put in the fridge. When will be saved, broccoli should not be washed.
3. Selecting Broccoli To get all the nutrients that both the broccoli, then you should choose broccoli that is odorless, has a dark green color and clear textured and rough, still solid stem, bud (top) is still closed and yellowish. Broccoli florets part contains 8 times more beta carotene than the stalks.