Broccoli consists of flowering heads that are harvested when the buds are unopened, small, and still green. The heads average 10 to 20 centimeters in diameter and grow on thick, fibrous stalks, emerging from a covering of large, leathery, dark green leaves. Broccoli heads are generally green, sometimes flushed with dark purple depending on the variety, , , and fibrous, pale green stem. The unopened buds have a crisp and tender consistency when raw, and if left to mature, the buds would produce bright yellow, four-petaled flowers. The thick, raw stems also have a crisp, crunchy, slightly chewy texture, Broccoli develops a soft, semi-crunchy consistency and has vegetal, herbaceous, and earthy flavors with grassy .
• It should also be free from caterpillars, aphids, thrips and other pests.
• The head should be full-bodied, firm, fresh and green without budding yellow flowers.
• The heads should be free of disease such as white blister and soft rots.
• The attached leaves, if any, should be green and fresh.
• Broccoli for export is trimmed to remove all leaves, weighing 300 to 400g.
has large flower heads usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk, the mass of flower heads is surrounded by leaves.
Nutritional Value
Broccoli is an excellent source of vitamin C to strengthen the immune system, boost collagen production, and reduce inflammation. The vegetable is also a rich source of vitamin K to assist in faster wound healing and contains antioxidants that can help eliminate free radicals, fiber to stimulate the digestive tract, and lower amounts of vitamin A, potassium, folate, and phosphorus.
