After Reading this you may Start to like Broccoli

Upon effectiveness of the treatment and prevention of some types of cancer broccoli is paramount, followed by broccoli sprouts, kale, onions, and red cabbage. It helps in the creation of anticancer enzymes, so it is recommended to increase the body’s resistance.

Description and origin

Broccoli contains a variety of biologically active compounds, whose antioxidant properties have a positive impact on health.

Broccoli is known for more than 2000 years. In the 16th century, broccoli is grown in Italy and France. The name of the plant comes from the Italian word “Brocco” meaning shoot, shoots.

It is a very popular vegetable from the Brassica family, which still belongs to Brussels sprouts, cabbage, kohlrabi, cauliflower, kale, and others.

Energy and nutritional value

The energy value of fresh broccoli is only 34 kcal per 100 g. To 100 grams of fresh broccoli is 89 percent water, 0.37 g of fats, 2.8 g protein, 6.6 g carbohydrates 1.7 g sugar and 2.6 g of dietary fiber.

In addition to macronutrients, it is confirmed that it has an extremely valuable source of vitamins and minerals – vitamin C, provitamin A, vitamin B6, riboflavin, acid, pantothenic, potassium, magnesium, calcium and iron.

Broccoli is an excellent source of vitamin C (97% of the RDA per serving) that is soluble in water or acts as a powerful antioxidant. It is also a good source of folate (14% of the RDA per serving), vitamin A (12% of the RDA per serving), pantothenic acid (10% of the RDA per serving), vitamin B6 (12% of the RDA per serving).

Comparison of nutrient content in fresh and frozen broccoli (on a 100 g food) shows some differences. Frozen broccoli contains smaller amounts of lutein and zeaxanthin, vitamins (except vitamin A and E) and larger amounts of beta-carotene.

Health benefits

In addition to the abundance of nutrients, broccoli contains a variety of biologically active compounds so called phytochemicals, whose antioxidant properties have a positive impact on health, reducing the risk of some cancers and heart disease.

Broccoli became the focus of scientific research thanks to its specific composition and structure of Nutraceuticals – which contain active substances that contain sulfur – indole carbinol and sulforaphane.

Has an excellent source of vitamin C which can help to protect LDL cholesterol from oxidative damage. Vitamin C is necessary for the formation of collagen, the “glue” that strengthens many parts of the body such as muscle, and blood vessels. It also has an important role in wound healing and acts anti-allergic.

Because it stimulates the creation of anticancer enzymes, it is recommended to be consumed in order to increase resistance to tumors and to help in the fight against some types of cancer.

Keep an eye on the cooking time for broccoli preparation. The longer it is, the more it reduces the content of valuable ingredients and change organoleptic properties (appearance, color and texture).

Buying and storing

When choosing broccoli at the market or in the shop, some heads are securely connected and compact, uniform dark green and the stem should be light green. Avoid yellowed stalks, open buds and dry stalks of broccoli.

After buying keep it in a plastic bag and store it in the refrigerator for 2-4 days. You can buy fresh or frozen, but keep in mind that it contains a small amount of some micronutrients. Cooked broccoli can be refrigerated in a tightly sealed container for 2-3 days.

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