This vegetable is equally useful for people of different ages and sexes. Broccoli is included in the diet of pregnant and lactating women. Broccoli is a must-have in the diet of athletes recovering from injury. The vegetable will help people suffering from diabetes and overweight.
Broccoli is a member of the cabbage family, a type of cauliflower. It is a dense combination of inflorescences collected in a loose head. The vegetable has a rich green color, some types of cabbage are purple in color.
Beneficial features
The most useful is steamed broccoli. With this type of heat treatment, the beneficial properties of the vegetable are not lost, the nutritional qualities are preserved. A portion of the finished product will provide the body with a daily intake of ascorbic acid, potassium, calcium.
- The vegetable contains omega-3 unsaturated fatty acids, which have a positive effect on brain function.
- With the regular use of dishes from this type of cabbage, the risk of cancer tumors is reduced, immunity is strengthened, and the state of the nervous system improves.
- Due to the fiber content, broccoli removes harmful substances, toxins and cholesterol from the body, improves the functioning of the digestive and cardiovascular systems.
- The vegetable replenishes the lack of iron and protein in the body, promotes bone tissue regeneration, and stabilizes blood pressure.
- Vitamin A, which is abundant in broccoli, has a beneficial effect on eyesight.
Structure
The benefits of broccoli are undeniable. Cabbage provides the body with a daily intake of vitamins and microelements: C, U, PP, B9 (folic acid), as well as provitamin A (beta-carotene). Fiber, natural antioxidants help reduce the risk of cancer and malfunctioning of the cardiovascular system.
- in terms of vitamin A content, only pumpkin and carrots are comparable to broccoli;
- Broccoli contains much more ascorbic acid (vitamin C) than citrus fruits and other vegetables;
- ranks second after asparagus in terms of the amount of vitamin U in the composition;
- broccoli - a source of phosphorus, potassium, iron, zinc, calcium, sodium, manganese;
- in terms of the amount of protein in the composition, the vegetable competes with its closest "relative" - cauliflower.
Nutritional value and calorie content
Nutritionists believe that the content of proteins, fats and carbohydrates (bju) in foods is a more important indicator for human health than the number of calories. To draw up the correct menu, proportions are calculated for your weight, focusing on weight. The diet is compiled on the basis of the received calculations.
Broccoli is made up of fiber, which makes your stomach feel full and full. Many healthy non-nutritive dishes are prepared with the participation of broccoli. The vegetable goes well with various sauces, for example, cheese or garlic, as well as mayonnaise and sour cream.
