All About Broccoli

In these dark green inflorescences and stems are many nutrients. Moreover, it is very important and valuable to humans. Thus, in almost three grams (2.82) of a hundred there is protein, and the quality is the same as in chicken eggs or beef. There are a lot of amino acids in its structure, thanks to which it is possible to prevent problems with the cardiovascular system.

Enough in broccoli and potassium, through which excess body water and salt safely disappear from the body.

Specialists have identified calcium and phosphorus in this cabbage, elements with the participation of which the bone system is built. There is iron in the plant with copper and cobalt — they are useful in helping the bone marrow cells to produce new, good blood.

Those who eat broccoli regularly receive a dose of vitamin C and zinc, which protect tissues from the effects of free radicals. Nerve support in lovers of this cabbage occurs with the participation of vitamin B.

Due to its iodine content, broccoli takes care of the thyroid gland and all organs of the endocrine apparatus.

Among other advantages, it is worth noting that broccoli cleans the intestinal tract from toxins and toxic compounds due to the fact that it contains dietary fiber.

Cabbage of this family can be safely consumed by adherents of various diets. It was found that its caloric content is 33 Kcal per hundred grams. Because of this, it is included in numerous nutrition programs.

Broccoli has an excellent effect on the retina and, in particular, on the lens. Therefore, she has become a loyal assistant to those who undergo direct treatment, as well as the stage of rehabilitation after suffering a cataract. Broccoli is important for those who strengthen their strength after an infectious disease.

Finally, we note that this cabbage increases appetite and improves the processes of digestion.

This is paradoxical, but the fact is that broccoli is not so popular in our modern kitchen, despite the bouquet of merits described. That’s because few people have the knowledge of how this vegetable can be cooked tasty. But cooking alone is not enough, it is important to preserve all the benefits that this fruit brings.

The most useful culinary embodiment of this cabbage is a raw dish made from it. It can be served on the table in a very interesting way — torn into separate stems-inflorescences. Top can be filled with butter, pre-melted, or season with olive, and then sprinkle with pepper.

A salad made from broccoli will also be very useful. It combines perfectly in taste with cucumbers, leek, tomatoes and finely chopped greens. All the listed ingredients are crushed, dressed with olive oil, salted. To enhance the taste, you can add the same pepper. In a similar salad has a large amount of fiber.

If for someone broccoli is a wonder, then it makes sense to add it to the menu gradually. If the raw cabbage is not to your taste, then it is recommended to lightly pour over it with boiling water.

Boiled or baked broccoli is a very good side dish, it complements the meat, fish.

For maximum preservation of useful properties, this cabbage must be stewed, or steamed. Cooking time should not exceed six minutes, otherwise, it will lose more than half of all important substances and trace elements.

Experts do not advise boiling broccoli in the microwave — in it the cabbage will lose 85 percent of the useful components.

Among the most affordable dishes from this plant is called cream soup. For it you need to boil and grind in a blender broccoli with spinach, add to them one spoon of breadcrumbs, then dilute two tablespoons of starch.

Behind him, well add three tablespoons of sour cream, (and you can cream) and wait until it boils.

By serving this cream soup on the table, it can be improved with soy sauce or lemon juice.

Despite the fact that this dish will not be much dietary, it contains the necessary number of vitamins, it is sufficient to maintain health.

This cabbage is suitable and useful to everyone, except for persons suffering from gastritis, pancreatitis, ulcerative conditions of the gastrointestinal tract and bleeding in them.

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