This vegetable is equally useful to people of different age and sex. Broccoli are included in a diet by pregnant women and the feeding women. Broccoli – an obligatory product in a medical diet of the athletes undergoing recovering from injuries. Vegetable will help the persons suffering from diabetes and excess weight.
Broccoli – the representative of family cabbage, a kind of a cauliflower. Represents a dense combination of the inflorescences collected in a friable head. At vegetable saturated green color, some species of cabbage of violet coloring.
Useful properties
The broccoli steamed is considered the most useful. At such type of heat treatment useful properties of vegetable aren't lost, nutritional qualities remain. The portion of a ready-made product will provide an organism with standard daily rate of ascorbic acid, potassium, calcium.
- As a part of vegetable nonsaturated Omega-3 fatty acids which positively influence work of a brain contain.
- At the regular use of dishes from this species of cabbage the risk of developing of cancer tumors decreases, there is a strengthening of immunity, the condition of nervous system improves.
- Thanks to the content of cellulose of broccoli brings hazardous substances, toxins and cholesterol out of an organism, work of digestive and cardiovascular systems improves.
- Vegetable fills the shortage of iron and protein in an organism, promotes regeneration of a bone tissue, stabilizes arterial blood pressure.
- Vitamin A which is contained much in broccoli well affects sight.
Structure
The advantage of broccoli is indisputable. Cabbage gives to an organism standard daily rate of vitamins and minerals: C, U, PP, B9 (folic acid) and also primary vitamin of A (beta carotene). Cellulose, natural antioxidants help to reduce risk of emergence of oncology and failures in work of a cardiovascular system.
- on vitamin A content only pumpkin and carrots will be compared to broccoli;
- it is much more ascorbic acid (vitamin C) in broccoli, than in citrus and other vegetables;
- ranks second after an asparagus by amount of vitamin U in structure;
- broccoli – a source of phosphorus, potassium, iron, zinc, calcium, sodium, manganese;
- by amount of protein in structure vegetable competes with closest "relative" – a cauliflower.
Nutrition value and caloric content
Nutritionists consider that the content of proteins, fats and carbohydrates (I watch) in products – more important indicator for human health, than the number of calories. For drawing up the correct menu proportions for the weight pay off, being guided by weight. The diet is formed on the basis of discharged.
Broccoli consists of cellulose which gives sense of fulness and fullnesses of a stomach. With participation of broccoli cook many useful noncaloric dishes. Vegetable is perfectly combined with various sauces, for example, cheese or garlic and also with mayonnaise and sour cream.