Cooked Broccoli
Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means "the flowering top of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Broccoli is often boiled or steamed but may be eaten raw.Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.Broccoli is a result of careful breeding of cultivated leafy cole crops in the Northern Mediterranean in about the 6th century BC. Since the Roman Empire, broccoli has been considered a uniquely valuable food among Italians. Broccoli was brought to England from Antwerp in the mid-18th century by Peter Scheemakers. Broccoli was first introduced to the United States by Italian immigrants but did not become widely known there until the 1920s.
Cooked broccoli Pairs With:
Cooked broccoli Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Bitter | Cooked broccoli has a slight bitterness in its flavor profile. |
| Umami | Cooked broccoli has a savory umami taste. | |
| Texture | Firmness | Cooked broccoli has a firm texture. |
| Moisture | Cooked broccoli retains moisture well when cooked properly. | |
| Nutritional Value | Macronutrients | Cooked broccoli is high in fiber and vitamins such as vitamin C and vitamin K. |
| Micronutrients | Cooked broccoli is rich in minerals like potassium and manganese. | |
| Color | Natural Pigments | Cooked broccoli has a vibrant green color due to chlorophyll. |
| Aroma | Volatile Compounds | Cooked broccoli releases sulfur compounds, giving it a distinct aroma. |
| Chemical Composition | Acidity/Alkalinity (pH) | Cooked broccoli has a slightly alkaline pH level. |
| Cooking Behavior | Heat Conductivity | Cooked broccoli cooks quickly due to its high heat conductivity. |
Food Pairing App - Version 1.2.0