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Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name ...
The most familiar is Calabrese broccoli, often referred to simply as "broccoli", named after Calabria in Italy. It has large 10-to-20-centimetre (4–8 in) green heads and thick stalks. It is a cool-season annual crop. Sprouting broccoli (white or purple) has a larger number of heads with many thin stalks. [12]
This is a list of broccoli dishes and foods, which use broccoli either as a primary ingredient or a main ingredient. Broccoli ( Brassica oleracea var. italica ) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica ) whose large flowering head , stalk and small associated leaves are eaten as a vegetable .
What's more, a plant-based diet can be helpful for weight loss: “Vegetables are typically very low-calorie—especially non-starchy ones like spinach, broccoli, and tomatoes,” says Amy Gorin ...
Cauliflower heads resemble those in broccoli, which differs in having flower buds as the edible portion. Typically, only the head is eaten; the edible white flesh is sometimes called "curd". The global production of cauliflower and broccoli in 2020 was over 25.5 million tons and worth 14.1 billion US dollars. [1]
Coleslaw. Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage [2] with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century.
Chicken Enchiladas. Originally a Mexican street food, enchiladas began simply as rolled tortillas dipped in chili sauce. As Mexican immigrants moved into Texas, also known as Tejanos, they brought ...
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...