It is hard not to love vegetable that is aesthetically appealing, has a wonderful taste, can be used in countless culinary ways and is at the top of the “nutritional value foods” lists. Besides it is a great food for losing weight and fighting cancer, the one and only -- broccoli.
Broccoli is the genus Brasika, which includes cabbage, cauliflower, kale, yellow beets, beet. It is used as food for over 2000 years, it comes from Italy and has been a favorite food of the Romans. Traditionally a popular vegetable in the last 25 years has achieved triple consumption.
The ingredients of this vegetable are among the most powerful weapons in man’s fight against cancer. Contributes to strengthening the immune system, reduces the frequency of occurrence of cataracts, supports cardiovascular health, participate in building bones and combat problems in pregnancy and childbirth. Broccoli is rich in beneficial nutrients and has a very low calorific value. 100 grams of broccoli contains only 28 calories and 3 grams of protein. By eating broccoli you can enter 67% vitamin C, 20% vitamin A and even 110% of vitamin K of your daily recommended income of vitamins. In addition it contains more nutrients with powerful anti-cancer properties, a small amount of selenium, thiamine, riboflavin, calcium, iron, magnesium, phosphorus, potassium, dietary fiber, folate and manganese. Matter diindolylmethane is a powerful modulator of the natural immune system responsible for the antiviral, antibacterial and anticancer properties. Broccoli contains glucoraphanin, material that can be processed in anticancer compound. This acquisition significantly reduce if broccoli is boiled. Broccoli is also a good source of indole-3-carbinol, a compound that repairs DNA cells and inhibits the growth of cancer cells. Broccoli contains large amounts of carotenoids, lutein and beta-carotene.
Regular intake of large amounts of broccoli reduces the risk of aggressive prostate cancer, and is useful in the prevention of heart disease. But we should not exaggerate with eating because sulfate which contains can cause a feeling of nausea and bloating stomach.
- Broccoli is available every time of the year in supermarkets, but its best when grown in cold weather.
- When choosing broccoli, remember to look for a fresh scent, taut and firm body, big and dark green (or purple) head. Avoid heads that have a blossoming yellow flowers.
- Broccoli (trunk, head, and leaves blossoming flowers) can be eaten raw or cooked. When consuming raw it can be eaten independently or as a salad. If you cook your broccoli you can serve it as a side dish, topped with sauce, pasta or rice, omelet, soups and stews.
- When stored, broccoli should be left washed. Store it in an open plastic bag in the refrigerator, this way it will avoid moisture and prevent mold creation and can be kept for up to five days.
- If broccoli is cooked then frozen, it can last being frozen and good to eat afterwards up to one year. Broccoli is very sensitive to ethylene, gas that produce some fruits and vegetables.
- Natural gas accelerates aging broccoli because broccoli should not be stored near apples, bananas, carrots, apricots, melon, kiwi, mango, peaches, pears, tomatoes.