→ Broccoli health benefits and harms. Can you eat broccoli raw? The best recipes and cooking features What are the benefits of broccoli for the body?

Broccoli health benefits and harms. Can you eat broccoli raw? The best recipes and cooking features What are the benefits of broccoli for the body?

Broccoli is a very ancient annual crop, known since the times of Ancient Rome. She is called the queen of the cabbage family.

The most common type of broccoli is calabrese, which is what can most often be found on store shelves. In shape it resembles an umbrella, on a thick stem of which there is a green inflorescence.

There are many other types, for example, Italian or asparagus broccoli. The head of this cabbage has several thin stems with small inflorescences. This type of broccoli is not only green, but also purple:

Broccoli - beneficial properties

Broccoli contains: fiber, fats, proteins; many minerals such as selenium, magnesium, potassium, calcium, phosphorus, iron and zinc; vitamins: C, PP, E, K, U, beta-carotene. This vegetable contains one and a half times more vitamin C than an orange.

Broccoli contains a large amount of beta-carotene. About the same amount as in vegetables such as and. Beta-carotene is considered a beauty vitamin.

Vitamin U actively fights ulcers. In terms of vitamin U content, only asparagus can compete with broccoli.

It is known that increased content destroys blood vessels, which contributes to the formation of atherosclerotic plaques. Broccoli contains substances whose beneficial properties protect the walls of blood vessels from this damage, so for lovers of sweets and for patients with diabetes, this is simply a necessary product!

One of the most important components of the vegetable are physiologically active substances that have a positive effect on the nervous system and heart. People who suffer from heart failure and who have problems with the nervous system are recommended to include broccoli in their daily diet.

The composition also includes chlorophyll, which has a positive effect on blood composition.

Broccoli contains a lot of fiber. Fiber, in turn, is a means of cleansing the body, as it removes toxins, heavy metal ions and dead cells well. Due to the coarse indigestible fibers, this vegetable helps remove excess cholesterol from the intestines.

Among other substances, broccoli contains amino acids that are essential for our body. For example, “hormone of happiness.” This name was given to serotonin, produced from tryptophan.

It is believed that cabbage is one of the plants whose consumption can both prevent and treat many cancers, such as breast cancer, prostate cancer and skin cancer, due to the substance sulforaphane it contains, which stops the development of cancer cells. The largest amount of sulforaphane is found in young broccoli, in its stems. The content of sulforaphane in the head of cabbage is 10 times less than in the stems. It is necessary to take into account that by heat treating broccoli, you reduce the amount of sulforaphane and useful properties generally.

In addition to it, broccoli contains two more substances that are beneficial against cancer. The first substance is called sinegrin. It is found not only in broccoli, but also in other varieties of cabbage. It kills cancer cells by preventing them from dividing. The second substance is called IZS, which stands for indole-3-carbinol. It acts not only on cancer cells, but also on the immune system, strengthening it, so that it becomes able to provide adequate resistance to cancer.

Due to the folic acid contained in broccoli, the vegetable is recommended for pregnant women, as this acid promotes the rapid formation of new cells and maintains their health.

If you care about the condition of your skin, then this miracle vegetable will help.

Additional information about broccoli and its beneficial properties can be found in the following video from the TV show “About the Most Important Thing”:

Broccoli in cooking

This cabbage is eaten in many forms. It can be fried, boiled, steamed and eaten raw. All parts of broccoli are beneficial for the body, but how to properly consume broccoli while preserving its beneficial properties as much as possible?

Raw broccoli is consumed mainly in salads. It goes well with other vegetables and sour cream or butter, which are most often used as a dressing. In addition, it is considered a good side dish served with fish and meat. By far this is the most useful way.

If you don't like broccoli raw, then, of course, you will have to cook it, but remember that cooking broccoli destroys many vitamins, so it is best to add it to dishes shortly before cooking. It only needs to be heat treated for a few minutes, thus we will retain the maximum beneficial properties of broccoli. Cooking in a double boiler or stewing are the gentlest cooking methods.

When cooking broccoli in microwave oven, it will lose much more substances than prepared in other ways. Adding broccoli to soup is also extremely beneficial, the main thing is to add it no earlier than 5 minutes before cooking.

Broccoli - contraindications and harm

This cabbage is contraindicated only for people with individual intolerance.

So, we have considered the question of the benefits and harms of broccoli, it’s time to move on.

Broccoli - how to choose

Stores sell fresh and frozen broccoli. Choose it according to the following criteria: a dense and hard vegetable, dark green or slightly purple in color, the buds should be tightly closed. If the buds are yellow or slightly open, it means the vegetable is overripe. The smell of broccoli should be fresh and, of course, you should not find any stains, rot or other defects on the head.

Broccoli - how to store

Broccoli is best stored in the refrigerator in an airtight container. This way it can be stored for about a week. Some people freeze cabbage. For this procedure, you need to wash it thoroughly, disassemble it into inflorescences, dry it and, putting it on some flat dish or bag, put it in the freezer. In this condition, in the freezer, broccoli can be stored for 6 months.

To strengthen your knowledge of broccoli and its beneficial properties, watch the following video from the Live Healthy program:

Lately, broccoli has been increasingly appearing on the tables of enterprising housewives. This cabbage plant has established itself as an incredibly healthy vegetable rich in vitamins and microelements. Is broccoli really healthy, or are its beneficial properties greatly exaggerated?

Beneficial properties of broccoli

Doctors and nutritionists recommend broccoli to people prone to gastrointestinal diseases, as well as to those who want to lose weight. The large amount of fiber contained in this cabbage helps improve digestion, speeds up metabolism and prevents congestion in the intestines.

Nutrients in broccoli

Broccoli contains a large amount of vitamins and microelements:

  1. potassium;
  2. calcium;
  3. phosphorus;
  4. copper;
  5. zinc;
  6. iron;
  7. vitamins A, E, C.

This cabbage also contains a large amount of antioxidants and amino acids, and also contains the “beauty vitamin” beta-carotene.

Antioxidants remove toxins from the body and help keep the body in good shape. Scientists have found that the organic compound sulforaphane present in broccoli has a healing effect on the body. This substance has active anticancer and antibacterial properties.


Broccoli

Broccoli also contains substances that strengthen the walls of blood vessels and prevent the appearance of deposits on them, so for people suffering from diabetes, heart and blood diseases, broccoli will become an indispensable assistant.

Is frozen broccoli healthy?

You can buy frozen broccoli in stores, however, there is an opinion that when frozen, cabbage loses its beneficial properties. This is not so; cooling, on the contrary, allows the product to be stored longer without losing all its beneficial substances and taste. You can safely store broccoli frozen, but the shelf life when frozen should not exceed more than a month.

For whom is broccoli contraindicated?

People with endocrine diseases should not overuse broccoli. It is believed that large amounts of phosphorus and copper negatively affect the functioning of the thyroid gland. There are also cases of allergies to broccoli, so people with individual intolerance to any substances contained in this cabbage should avoid eating it.

How much broccoli can you eat per day?

Broccoli is well absorbed by the body, so it can be consumed in unlimited quantities. However, in order for broccoli to have its healing effect on the body, it is enough to eat only 150-200 grams per day.

How to choose broccoli

When choosing broccoli, you should pay attention to the color of the vegetable. It is recommended to choose cabbage that is darker in color; they contain more carotene and vitamin E. You should not choose a limp and wilted vegetable, it will probably not be fresh. The inflorescences should be slightly moist and not fall apart. If yellow flowers are found on a vegetable, it means the vegetable is overripe and should not be purchased.

Healthy recipes with broccoli

Broccoli goes well with vegetables and also makes a good side dish for meat or fish. To improve the taste, broccoli should be dipped in water before cooking. cold water and disassemble into inflorescences. It is better not to overcook or overcook broccoli; with excessive heat treatment, the taste and useful qualities. Here are a few simple recipes cooking broccoli.

Broccoli salad

Ingredients:

  • 500 g broccoli;
  • 2 carrots;
  • cucumber;
  • green onions.

Place the cabbage in boiling water for 2 minutes, grate the carrots, cut the remaining vegetables into cubes and season with mayonnaise or oil. Add salt to taste.

Broccoli soup

Ingredients:

  • 200 g broccoli;
  • carrot;
  • tomato;
  • 2 potatoes;
  • bulb onions;
  • broth (meat or vegetable);
  • greenery;
  • butter.

Chop vegetables (except broccoli), put in heated broth, boil until tender, add butter, add finely chopped greens and broccoli, boil for 10 minutes over low heat. Can be served.

Broccoli and Chicken Casserole

Ingredients:

  • 300 g broccoli;
  • 500 g chicken (preferably fillet);
  • 200 g hard cheese;
  • bulb onions;
  • greenery;
  • seasonings to taste (ground pepper is recommended).

Cut the chicken into small pieces, place on the bottom of the mold, put onion on top, cut into rings, salt, add seasonings, finely chop the broccoli, rinse with boiling water, place on top of the chicken, salt, grate the cheese, put in the oven for 30-40 minutes. At a temperature of 200 C, ten minutes before readiness, sprinkle with finely chopped herbs.

Broccoli is an imported product that appeared on the tables of our compatriots relatively recently. Few people know that this vegetable is a storehouse of vitamins, minerals and antioxidants that preserve human health and youth. Seeing fancy rich green inflorescences on a supermarket shelf, many will think about how to prepare the product? In what form is it best to consume and is it possible to eat broccoli raw? The answers to these and other questions are in this article.

Broccoli. What kind of vegetable?

An annual plant, a member of the cabbage family. Subspecies - cauliflower. The stems and inflorescences of the plant are suitable for consumption. The color of the latter can be green or purple. The species that is most widespread in our region is calabrese, represented by green heads of cabbage resembling an umbrella with many inflorescences tightly adjacent to one another. Less well known is the asparagus variety, where small buds are set on numerous thin stems.

What's under the umbrella? Vitamins and nutrients

Broccoli is the leader among existing species cabbage in terms of protein content. There is a lot of fiber and fat here. Contains calcium, potassium, phosphorus, manganese, zinc, selenium, sodium, magnesium, iron and copper. The vegetable boasts a high content of vitamins A, B, C, PP, K, E, U.

For example, there is twice as much ascorbic acid (vitamin C) here than in tangerines or oranges. To get a daily dose of it, which is responsible for strong immunity, it is enough to consume 100 grams of broccoli.

Regular consumption of the product as food triggers the processes of active restoration of cells and tissues of the body, which is especially important during recovery periods - after illnesses, operations, and serious injuries.

The coarse fiber in its composition normalizes the functioning of the gastrointestinal tract, helps improve digestion, cope with constipation, indigestion, etc. Stimulating the processes of bile outflow facilitates the functioning of the liver.

How to cook broccoli to preserve nutrients in maximum concentration?

In the minds of consumers, the opinion is firmly established that in its unprocessed form it is better absorbed by the body. When cooking, stewing or frying, the vast majority of beneficial components simply evaporate. However, experts have still not agreed on whether raw broccoli can be eaten. Some are sure that heat treatment “steals” more than half of the vitamins from a vegetable, others are not inferior, arguing that with proper cooking or blanching, the amount of useful substances in the product will only increase.

In Europe and America, there are many recipes for dishes with raw broccoli, and raw cabbage salad is especially popular. For those who watch their figure and count calories, best recommendation- blanching.

Due to the lack of a clear answer, each person must decide whether broccoli can be eaten raw, depending on their own taste preferences.

Cabbage in the fight against cancer

Those who have not yet decided what kind of broccoli should be before eating - raw or boiled - need to familiarize themselves with the achievements of scientists from the Netherlands.

The tissues of cruciferous vegetables, which include cabbage, contain a large number of glucosinocytes. The latter are transformed in the body into isothiocynates - powerful anti-carcinogenic components. Which, in turn, are precursors of sulforaphene.

A team of experts has shown that eating cooked broccoli, as opposed to fresh, reduces the absorption of this active anti-cancer substance.

A group of 8 men took part in the study. Every day the first four had to consume 200 grams of the plant raw, the second - boiled. Participants' sulforaphene levels were systematically measured.

According to the results of a scientific experiment, it was found that eating raw cabbage promotes accelerated absorption and accumulation of sulforaphene in comparison with that which was subject to heat treatment. The concentration of the active substance in the bodies of raw foodists averaged 38%, while lovers of cooked food were content with only 4%.

The answer to the question is it possible to eat raw cabbage broccoli, obviously. This is not only possible, but also necessary.

Is there any benefit in

The sharp low-temperature effect on the vegetable preserves vitamins and microelements in full. Bought at the supermarket or frozen yourself, it will not bring less benefit than one picked a few hours ago from the garden. This property of broccoli is especially important for residents of the northern regions, where cabbage does not grow at all.

Can I eat thawed broccoli raw? When 8-9% of nutrients are lost. If, after defrosting, the vegetable is subjected to heat treatment, the losses will be twice or even three times greater. Experts strongly recommend eating thawed broccoli raw.

How to properly freeze cabbage?

To avoid wondering whether broccoli can be eaten raw, it is necessary to properly cold process it.

The head of cabbage should be disassembled into small inflorescences and thoroughly cleaned of any remaining soil and dust. Dip into boiling water for 5-10 seconds and immediately place ice cubes for a cocktail in the ice chamber and add water). Dry, put into bags. A product processed in this way can be stored in the freezer for no more than a year.

Is it possible to eat raw broccoli that is stored in the refrigerator? The vegetable retains its beneficial qualities for 5 days after removal from the garden. It is suitable for consumption if kept at a temperature of 5-10 degrees Celsius for no more than 5-7 days.

Creamy fresh broccoli soup with shrimp

World-class chefs, whose qualifications are confirmed by Michelin stars, as an answer to the question of whether broccoli can be eaten raw, offer several recipes with fresh product in the leading role, which claim to become favorites in every family.

Main ingredients:

  1. Broccoli - 1 head.
  2. Boiled peeled shrimp - 10-12 pieces.
  3. Onions - 2-3 pieces.
  4. Broth (meat, vegetable or fish) - 1.5-2 liters.
  5. Cream - 300 grams.
  6. Garlic - 3 cloves.
  7. Butter (melted) - 5 tablespoons.
  8. Lemon juice, pepper, salt, nutmeg- taste.
  9. Parsley - for decoration.

Making a creamy soup

Wash the broccoli thoroughly, separate the inflorescences, and cut into 1-2 centimeter pieces. Peel the onion and garlic, chop. In a high-sided frying pan or heavy-bottomed saucepan, melt the butter and fry the onion and garlic until lightly golden. Pour in the broth, after 10 minutes add the cream. Add broccoli to the mixture and blend with a blender until pureed.

Season the dish with salt, pepper, lemon juice and nutmeg.

Rinse the shrimp under running cold water, dry with a paper towel, and fry with a minimal addition of olive oil.

Pour into serving bowls, place 2 shrimp, sprinkle with parsley leaves.

Salad "Freshness"

No less popular vegetable salad from raw broccoli. The presented recipe is a storehouse of vitamins, recommended for consumption at least three times a week in the summer.

Main ingredients:

  1. Broccoli - 1 bunch.
  2. Sweet red onion - 1-2 pieces.
  3. Tomato - 200 grams.
  4. Sweet pepper - 100-150 grams.
  5. Chicken egg - 2-3 pieces.

For the sauce:

  1. Apple cider vinegar - 2 teaspoons.
  2. Olive oil - 2 tablespoons.
  3. Sesame oil - 1 teaspoon.
  4. Soy sauce - 2 tablespoons.
  5. Brown sugar - 1 teaspoon.
  1. Green onion - 3-4 feathers.
  2. Parsley - 30-40 grams.
  3. Garlic - 2 cloves.
  4. Sesame - to taste.

Cut the broccoli into florets 2-3 centimeters in size. Rinse thoroughly and place on a paper towel. Wash the pepper, tomato and onion and cut into large cubes. Boil the eggs hard and chop into 6 pieces. Combine vegetables and eggs in a deep container.

To prepare the sauce, mix all liquid ingredients, pour into an enamel container, and put on fire for 30-45 seconds. The mixture must be slightly warm to dissolve Brown sugar. Add it to the bowl removed from the heat and mix thoroughly. Cool the sauce and pour over the vegetables.

Finely chop the green onions, separate the parsley leaves from the stems and chop. Squeeze the garlic through a press. Add to the dish, stir. Sprinkle generously with sesame seeds on top.

The rich green vegetable is easy to prepare, easily absorbed by the body and contains a minimum of calories. The product should occupy one of the leading places in the diet of a modern person, becoming an excellent addition to meat and fish dishes.

Broccoli is a storehouse of vitamins and minerals, which the body especially needs in winter.

BROCCOLI

BROCCOLI

it. broccoli, from brocco, a shoot of a plant. A genus of cabbage, incorrectly called bruncol.

Explanation of 25,000 foreign words that have come into use in the Russian language, with the meaning of their roots. - Mikhelson A.D., 1865 .

Broccoli

it. broccolo) annual vegetable plant family. cruciferous; a variety of cauliflower with fleshy shoots, the inflorescences of which are eaten.

New dictionary of foreign words. - by EdwART,, 2009 .

Broccoli

several, and. (it. broccoli brocco offspring, sprout).
Annual vegetable plant family cruciferous, a type of cauliflower with fleshy shoots, the inflorescences of which are cut off as they form and eaten. Fresh used.
|| Wed. kohlrabi

Explanatory dictionary of foreign words by L. P. Krysin. - M: Russian language, 1998 .


Synonyms:

See what "BROCCOLI" is in other dictionaries:

    Broccoli Broccoli (Brassica oleracea) ... Wikipedia

    A variety of cauliflower with fleshy shoots, the inflorescences of which are cut off as they form and eaten * * * (Source: “United Dictionary of Culinary Terms”) Broccoli Broccoli asparagus cabbage, a subspecies of cauliflower ... Culinary dictionary

    Cabbage, broccoli Dictionary of Russian synonyms. broccoli noun, number of synonyms: 2 broccoli (3) cabbage... Synonym dictionary

    broccoli- brokolinis kopūstas statusas T sritis augalininkystė apibrėžtis Vienametė bastutinių (Brassicaceae) šeimos, dietinė, lengvai virškinama daržovė, maistine verte lenkianti žiedinius kopūstus. Maistui vartojami žiedynai ir žiedpumpuriai. Tai viena... ... Žemės ūkio augalų selekcijos ir sėklininkystės terminų žodynas

    Cabbage (Brassica cauliflora subsp. simplex), an annual vegetable plant of the cruciferous family, a subspecies of cauliflower. Cultivated in areas with warm winters (subtropics). The fleshy head is eaten... Great Soviet Encyclopedia

    I uncl. Wed An annual, a type of cauliflower, an edible plant of the cruciferous family with fleshy shoots, the inflorescences of which are cut off as they form. II unchanged adj. Annual, being... ... Modern explanatory dictionary of the Russian language by Efremova

    Asparagus cabbage, biennial cauliflower. In the middle zone, in the second year it forms separate thick white shoots like asparagus or a loose inflorescence. In the south (Black Sea coast) it winters, producing vegetables in the spring, when ordinary cauliflower... ... Agricultural dictionary-reference book

    broccoli- br occoli, uncl., female... Russian spelling dictionary

    BROCCOLI- vegetable crop, a subspecies of cauliflower... Agricultural Encyclopedic Dictionary

    broccoli- uncl., w... Spelling dictionary of the Russian language

Books

  • Broccoli and other stories about food and love, Lara Vapnyar. From the publisher: In 1994, Muscovite Lara Vapnyar emigrated to the United States with a very mediocre command of English, but less than ten years later her stories began to appear on the pages of...

Hello dear readers. Broccoli is rightfully the “master” of cabbage. This annual vegetable is known all over the world thanks to the ancient Romans. Its beneficial properties are difficult to count on your fingers. Broccoli is a subspecies of cauliflower, although there are significant differences in chemical composition and appearance. “Brocco” is translated from Italian as shoot or branch. Broccoli came to us from the shores of the Mediterranean Sea, from distant Asia Minor. This annual plant gained popularity in Europe from the 16th to the 20th century. In Russia, mass cultivation of broccoli is not common. For consumption, broccoli stems and its inflorescences are used, which have a variety of colors: purple or green, that is, calabrese. The green version is most common in Ukraine and Russia.

Composition of broccoli and vitamins - calorie content

Broccoli contains significantly more valuable substances than other vegetables, at least in the vast majority of them, and the amount of protein exceeds its presence in various other types of cabbage.

The protein of this cabbage is rich in amino acids, which support the normal functioning of the body, and are also a significant obstacle to the development of many diseases, such as, for example, atherosclerosis.

This overseas cabbage contains fiber and fats.

Micro- and macroelements:

  • potassium
  • calcium
  • and also magnesium
  • sodium
  • phosphorus
  • next - zinc and iodine
  • iron
  • manganese and rare selenium

Vitamins:

  • B vitamins
  • Vitamin A
  • Vitamin PP
  • Vitamin C
  • Vitamin E
  • Vitamin K
  • Vitamin U

Broccoli is a “carrier” of many vitamins: from groups B, as well as A, PP, C - the content of which in this cabbage is almost twice as high as its content in citrus fruits; just one hundred grams contains the daily requirement of this vitamin, E, K, U.

In the struggle for the content of rare vitamin U, broccoli is second only to another well-known overseas product, but relatively rare for us - asparagus.

For those who want to always remain young and beautiful, broccoli is simply a salvation, since it contains a lot of beta-carotene, or rather vitamin A, which is also responsible for maintaining sharp vision. No lesser amounts of provitamin A are found in the familiar carrots and pumpkin.

Broccoli calories

The calorie content of broccoli will greatly please those who adhere to proper nutrition or are on a diet, since The energy value of the vegetable is only 30-35 kcal per 100 grams .

The same amount of calories in everyone's favorite apple.

Even though broccoli is a vegetable, it can be placed on the same level as beef or egg whites.

Products such as asparagus, potatoes, and sweet corn do not contain such abundant amounts of protein.

Despite its low calorie content, broccoli is a fairly filling product, therefore, broccoli is simply an indispensable ingredient in the diet of those who adhere to a diet or a special diet.

Broccoli - benefits and harms for health and the body

Removes cholesterol, good for the heart

Methionine and choline contained in broccoli help eliminate previously accumulated cholesterol, which is an important indicator for people with problems in the cardiovascular system.

In addition, eating broccoli prevents the risk of dangerous heart attacks and strokes.

Those whose activities or life in general are associated with nervous tension are also recommended to consume broccoli, because the substances present in cabbage have a positive effect on the nervous system and heart function.

Removes toxins from the body

The fiber found in broccoli helps cleanse the body of toxins, helps normalize the gastrointestinal tract, and will “make” you forget about constipation for a long time.

Broccoli is also useful for those who have problems with bile excretion, since eating this cabbage stimulates the functioning of the bile ducts and liver.

Surprising is the fact that broccoli has properties that promote the rapid removal from the body of toxins, dead cells, as well as heavy metal ions present in the body of people living in adverse radiation conditions and affected by radiation exposure. And this is the undoubted benefit of broccoli.

Promotes cell regeneration

As you know, the cells of the body are capable of regeneration, and so, even here, frequent consumption of broccoli will be useful, because it helps to accelerate the processes of regeneration of cells and tissues of the human body, while promoting rapid recovery from various diseases.

Normalizes insulin levels

People with diabetes and unstable insulin levels need broccoli in large quantities; its regular consumption helps normalize insulin levels and protect the walls of blood vessels from damage associated with high sugar levels in the blood of diabetics.

The incredible benefits of broccoli for vision

People who regularly consume broccoli are less susceptible to diseases such as cataracts, due to the fact that broccoli contains carotenoids, which are responsible for strengthening the retina and lens of the human eye.

Great product for weight loss

Also, broccoli helps remove fluid from the body, which is responsible for the appearance of cellulite on women’s bodies.

Regular use of this healthy vegetable helps tighten the skin, make it firmer and smoother. The seeds of this miracle vegetable help get rid of worms; you just need to brew them and drink the decoction.

Harm of broccoli:

  • Speaking of harm, it is important to note that broccoli should not be consumed if you have intestinal diseases during an exacerbation period.
  • Do not eat cabbage raw for gastritis and gastric ulcers.
  • If you have individual intolerance, you will also have to refuse.

It is very important for pregnant women to eat broccoli, as it contains a lot of folic acid, which takes an active part in the formation of new cells in the growing fetus.

Broccoli - beneficial properties for health and pregnancy

Pregnancy is a very important period in the life of not only a woman, but also the entire family. At this time, it is important to eat properly so that the fetus develops fully and in a timely manner.

As mentioned above, broccoli, and its beneficial components, take part in many processes of restoration and maintenance of the body and its cells.

Pregnant women are no exception, therefore, it is very important to eat foods enriched with vitamins and minerals during this period. Broccoli is good for everyone, without exception.

During the period of bearing a child, the mother’s body experiences a double need to replenish minerals, trace elements and nutrients.

Pregnancy is very often accompanied by an increase in the pregnant woman’s body weight, therefore, by eating broccoli, which is low in calories, a woman does not risk gaining extra pounds.

This vegetable crop provides the woman’s body with the necessary amount of protein, the proteins of which are the necessary building material for the entire body of the unborn child.

Vitamin C found in broccoli

Also, chlorophyll has a beneficial effect on blood composition and supports immunity. By the way, immunity is very important during pregnancy, because the body at this time is very weakened, as it is subject to stress, and any disease can result in serious consequences for the growing fetus.

Folic acid and increased content of B vitamins

Having the ability to accumulate in the human body, they contribute to the proper development of its nervous system, primarily the central system, and all the developing organs of the unborn child.

By the way, an insufficient amount of folic acid in the body can cause many serious and dangerous abnormalities in the development of a child: microcephaly, mental retardation, brain hernia. Keep an eye on this, perhaps take additional vitamins, after consulting with your doctor.

Calcium

Which the body receives when consuming broccoli is a building material bone tissue both in children and adults, and for a developing child in utero this is one of the most important elements.

When turning to some doctors, expectant mothers may hear advice: start actively eating broccoli at the stage of planning a future child, in order to be able to compensate for the lack of micro- and macroelements in their own body (for bearing a healthy child).

If you have broccoli in your diet, then pregnancy will pass without problems and complications, you will be able to avoid anemia, constipation, vitamin deficiency and weakened immunity.

Eating broccoli is a guarantee not only of your own health, but also of the health of unborn children. But before consumption, weigh all the benefits and harms of broccoli.

Is broccoli good for lactation (breastfeeding)?

Breastfeeding mothers ask an important question: what are the benefits of broccoli, and in general, can it be consumed while breastfeeding? It is very important to get an answer to this question from the pediatrician so that the doctor gives the go-ahead.

If we talk about cabbage, then you should not eat it in the first three months of breastfeeding. It is better to do this after three months.

Introduce the product into the diet at 50 grams and watch the baby’s reaction. Gradually increasing to 200 grams per day, consuming about three times a week.

You can eat cabbage boiled, stewed, cooked in stews, soups, or steamed. Use the product if there are no contraindications.

Is frozen broccoli healthy?

In modern cooking, freezing is very often used to preserve many products, while most frozen products do not lose their beneficial properties.

Frozen broccoli is no exception. The main condition is not to defrost it first, in order to preserve all its beneficial properties. Therefore, it is possible to have such a source of nutrients in your refrigerator all year round.

There are a great many recipes for cooking broccoli, because it can be fried, boiled, stewed, even baked. When cooking, you can use butter, crackers, cheese, cream, eggs, meat, sour cream.

Due to the fact that broccoli is a non-starchy product, it can be cooked together with almost any other product.

Do you like variety? Then you can prepare soup, stew, broccoli sauce. And it doesn’t matter whether it’s frozen or fresh.

It is important to remember that only shock and deep freezing of products ensures the safety of all vitamins and beneficial substances of the product. In case of repeated defrosting and consumption, there is a risk of poisoning by developing bacteria!

How to choose broccoli and how to store it?

If you are a fan of fresh produce, then go to large supermarkets, where you can buy fresh produce almost all year round.

Those who understand that a properly frozen product does not lose its beneficial properties can purchase a frozen product.

For those who want to freeze broccoli themselves, it is possible to purchase cabbage during the season and store it in the freezer.

What to look for when choosing broccoli? It is best to choose broccoli in the summer-autumn period. When choosing broccoli, pay attention to the leaves and inflorescences.

The leaves, like the inflorescences, should be green, the stems should be thin, since thick stems are very hard, and also indicate that the broccoli is overripe.

Looking at the inflorescences, you should see compact, tightly closed green “twigs”. Cabbage with yellowed heads and opening flowers is not suitable for food!

How long does broccoli last in the refrigerator? Purchased cabbage must be cooked immediately, since long-term storage without freezing is not recommended. Broccoli can only be stored in the refrigerator for 2-3 days, and only if they (the vegetables) were wrapped in wet paper towels.

How to store broccoli? It is strictly contraindicated to store broccoli in a space inaccessible to air: a bag, container; air must circulate. It is not recommended to store prepared broccoli dishes for more than three days.

How to freeze broccoli?

It is better to freeze broccoli in a “disassembled” form: cut the inflorescences and stems into small pieces, lower them and blanch in boiling water for 5 minutes.

Then immediately immerse the cabbage in cold water, it is better if it is ice-cold.

Allow the cooled pieces to dry and place them in containers and place them in the freezer. The cabbage is ready, in this form it can be stored for a year.

What can you make from broccoli?

In the modern world, much attention is paid proper nutrition and monitoring your own figure. Broccoli - great option for those who want tasty, satisfying and, most importantly, healthy food.

Today's culinary capabilities make it possible to prepare almost any dish from ingredients, sometimes even a work of art. Broccoli is also a great option for those who don’t like to spend a lot of time preparing hearty and healthy dishes.

Today, food lovers cook from this vegetable crop there are a lot of dishes, because broccoli can be fried, baked, stewed, boiled, cooked broccoli with eggs and cheese, chicken, sour cream, mayonnaise. There is no limit to imagination.

Among the dishes that housewives prepare: casserole with mushrooms, stew with broccoli, salads with broccoli and chicken, pasta with tomatoes and broccoli, broccoli in batter, omelette with broccoli in the oven and many, many others.

If you have tasty and interesting recipes including broccoli, share, let's cook.

So, to summarize, we can say with confidence that broccoli is not only a healthy product for the whole family, but also tasty, suitable for long storage frozen and used to prepare a huge number of tasty and low-calorie dishes.

The nutrients in broccoli are necessary for both healthy people to maintain their health, and those whose health is not in the best condition.

By consuming broccoli regularly, the body is saturated with beneficial micro- and macroelements, restored and maintained in a stable state.

If you are not fans of this vegetable, then only those who are concerned about high acidity and gastrointestinal diseases have a reason not to like this product. Sometimes allergic reactions develop, which is extremely rare.

 

 
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