Cabbage & Cauliflower in lieu of Broccoli

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Dee Randall - 28 Oct 2004 22:00 GMT

This may seem like a silly question, perhaps it is --
I don't care that much for broccoli -- it always tastes of fish to me -- and
I notice a correlation as to feeling pretty lousy the next day compared to
eating cauliflower and cabbage.

Since broccoli is one of those vegetables considered very important, does
anyone know if there is a "magic" anti-oxidant in broccoli that one wouldn't
get if only eating caulifower and cabbage in lieu of broccoli.

Thanks for your comments,
Dee.

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markd@toad-net.com - 28 Oct 2004 23:37 GMT

All three veggies you mention are closely related. Cauliflower and
Broccoli are varieties of the same original plant bred to have those
specific characteristics, and we might add, brussel sprouts is also from
the same original plant. There is variation in the "goodies" of these
plants and the darker the color is in general an indication of greater
amounts of them. Often I find Broccoli overcooked, a simple steaming
until they turn bright green or a quick stir fry for the same result
brings out the best flavor, retains the most "goodies", and has a slight
crunchy texture and not the limp product mentioned. Adding a flavorful
sauce makes a special dish.

>This may seem like a silly question, perhaps it is --
>I don't care that much for broccoli -- it always tastes of fish to me -- and
[quoted text clipped - 7 lines]
>Thanks for your comments,
>Dee.

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Jan - 29 Oct 2004 07:36 GMT

> This may seem like a silly question, perhaps it is --
> I don't care that much for broccoli -- it always tastes of fish to me -- and
[quoted text clipped - 6 lines]
>
> Thanks for your comments,

In general broccoli is more nutrition-dense than cauliflower. Broccoli
contains much more carotenoids like beta carotene and lutein/zeaxantine
and also more calsium than cauliflower.

http://www.nutritiondata.com/facts-001-02s01th.html

http://www.nutritiondata.com/facts-001-02s01uf.html

I also had an initial aversion against broccoli but now I have really
started to enjoy its taste. Steeming is much better method of preparing
it than cooking as steeming preserves the phytochemicals better. Also I
think that the taste of steemed broccoli is better.

Jan

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Dee Randall - 29 Oct 2004 13:34 GMT

> > This may seem like a silly question, perhaps it is --
> > I don't care that much for broccoli -- it always tastes of fish to me
[quoted text clipped - 25 lines]
>
> Jan

Thanks for your responses. I really like the site you included and will
keep it as a 'favorite.'

I have been eating broccoli for 40 years, but I am just now thinking
everytime I have it, "I just can't eat this stuff anymore and am only eating
it for nutritional value. When I use it, I use in varying ways: in
stir-fries, steamed, braised with carrots, soup, casseroles and sometimes
on pizzas. So- I was wondering if I should force myself to eat it still on
occasion because of the value of it. It always smells moldy and fishy, even
though I buy it freshest and at various stores. My husband likes it and buys
it also, so I do 'have' to prepare it on occasion in the course of the meal.
Thanks again.
Dee

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