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Broccoli

More because of poor cooking practices than anything else, some people (including one American president) simply do not like broccoli, and they let you know it. But a recent poll of middle school students revealed that this generation not only likes broccoli (stir-fried, please) but prefers it to other more traditionally kid-friendly vegetables.

Wash, drain and remove outer leaves; cut and trim the stems. Cook just to the point of becoming tender. Steaming segments or florets takes 8 to 15 minutes; check to make sure you aren't overcooking. Stir-frying cooks a little more quickly, so it's important to check for tenderness as you cook.

When it comes to basic nutrients, broccoli is the mother lode. Ounce for ounce, boiled broccoli has more vitamin C than an orange and as much calcium as a glass of milk. One medium spear has three times more fiber than a slice of wheat bran bread. Broccoli is also one of the richest sources of vitamin A in the produce section. Broccoli prevents colon cancer, helps to minimize risk for cataracts, protects against stroke, blocks the growth of melanoma skin cancer cells, and contains cancer-fighting ingredients.

"Crowning" Achievements:

• On May 27, 1767 Thomas Jefferson noted in his garden book the planting of broccoli along with lettuce, radishes and cauliflower.
• People are eating 900% more broccoli than they did 20 years ago.
• One-third pound stalk has more vitamin C than 2 1/2 pounds of oranges or 204 apples.
• California is broccoli country -- growing over 90% of the nation's crop.