Ingredients

1. Broccoli / Brokoli

History
   The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest 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 of the species Brassica oleracea. Broccoli 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. Broccoli resembles cauliflower, which is a different cultivar group of the same species.

Broccoli resulted from breeding of cultivated Brassicacrops in the northern Mediterranean starting in about the 6th century BC.Since the time of the Roman Empire, broccoli has been commonly consumed among Italians. Combined in 2016, China and India produced 73% of the world's broccoli and cauliflower crops.

Nutrition :

Nutrition Facts: Broccoli, raw - 100 grams
-Calories 34
-Water 89 %
-Protein 2.8 g
-Carbs 6.6 g
-Sugar 1.7 g
-Fiber 2.6 g
-Fat 0.4 g
-Saturated 0.04 g
-Monounsaturated 0.01 g
-Polyunsaturated 0.04 g
-Omega-3 0.02 g
-Omega-6 0.02 g
-Trans fat ~

2.Cauli Flower / Bunga Kol

History

     In the 1st century AD, Pliny included what he called cyma among his descriptions of cultivated plants in Natural History: "Ex omnibus brassicae generibus suavissima est cyma," ("Of all the varieties of cabbage the most pleasant-tasted is cyma"). Pliny's descriptions likely refer to the flowering heads of an earlier cultivated variety of Brassica oleracea, but comes close to describing modern cauliflower.In the Middle Ages early forms of cauliflower were associated with the island of Cyprus, with the Arab botanists Ibn al-'Awwam and Ibn al-Baitar, in the 12th and 13th centuries claiming its origins were Cyprus.his association continued into Western Europe, where cauliflowers were sometimes known as Cyprus colewart, and there was extensive trade in western Europe in cauliflower seeds from Cyprus, under the French Lusignan rulers of t.he island, until well into the sixteenth century.

François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They were introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy",but they did not commonly appear on grand tables until the time of Louis XIV.t was introduced to India in 1822 from England by the British.

Nutrition :

• Calories: 25
• Fiber: 3 grams
• Vitamin C: 77% of the RDI
• Vitamin K: 20% of the RDI
• Vitamin B6: 11% of the RDI
• Folate: 14% of the RDI
• Pantothenic acid: 7% of the RDI
• Potassium: 9% of the RDI
• Manganese: 8% of the RDI
• Magnesium: 4% of the RDI
• Phosphorus: 4% of the RDI

3. Broccoflower

History

      Broccoflower refers to either of two edible plants of the species Brassica oleracea with light green heads. The edible portion is the immature flower head (inflorescence) of the plant.

    Broccoli and cauliflower are different cultivars of the same species, and as such are fully cross compatible by hand pollination or natural pollinators.There are two forms of Brassica oleracea that may be referred to as broccoflower, both of which are considered cultivars of cauliflower (Brassica oleracea var. botrytis) because they have inflorescent meristems rather than flower buds when harvested.One is shaped like regular cauliflower, the other has pointed, conical, spiraling clusters of florets. They share a curd color that is a similar hue to that of broccoli.

The first form of broccoflower has the physical attributes of a white cauliflower, but the curd color is lime-green. There are several cultivars of green cauliflower on the market, with the first release being 'Green Ball' with parentage of both broccoli and cauliflower. The California firm Tanimura & Antle trademarked the word "Broccoflower" for the green cauliflower they market 

Nutrition :

• Broccoli is one of the very low calorie vegetables; provides just 34 calories per 100 g.
• It is rich in dietary fiber, minerals, vitamins, and anti-oxidants that have proven health benefits.
• Total antioxidant strength measured in terms of Oxygen Radical Absorbance Capacity (ORAC) of broccoli is 1632 µmol TE/100 g.
• Fresh Broccoli is a storehouse of many phyto-nutrients such as thiocyanates, indoles, sulforaphane, isothiocyanates and flavonoids like beta-carotene cryptoxanthin, lutein, and zea-xanthin.

Source :

www.wikipedia.co.id