Useful properties of broccoly

Benefits of broccoli

The
beneficial and medicinal properties of broccoli cabbage are due to its rich mineral and vitamin composition. It contains B vitamins as well as vitamins A, C, E, K, U. vitamin C in this vegetable is two and a half times more than in citrus. Broccoli contains chromium, copper, selenium, iron, sodium, calcium, boron, potassium, iodine, magnesium, manganese, phosphorus. This product is a good source of fiber. Proteins that are part of the plant give the body valuable amino acids involved in all processes of activity of the body.

Omega-3 fatty acids, which are present in broccoli, are an important constituent of cells and brain structures. When eaten, broccoli has a positive effect on the whole body. This product increases immunity, cleanses the intestines of slag and toxins. Broccoli is considered a remarkable anti-cellulite agent, the potassium it contains improves water metabolism in the body, and copper increases the strength and elasticity of connective tissues.

It is very useful to use broccoli daily to immunocompromised people, pregnant women, young children.

Broccoli in a healthy diet

Chrome, contained in broccoli in large quantities, positively affects the work of the pancreas, leads to normal insulin production process, normalizes blood sugar levels. Vitamin U helps cure gastrointestinal ulcerative lesions. Antioxidants, which are part of cabbage broccoli, protect the body from premature aging, eliminate free radicals, reduce cholesterol.

Eating broccoli improves blood composition and benefits the cardiovascular and circulatory system, thus strengthening the heart muscle, normalizing blood pressure . The inclusion of broccoli in the diet prevents the destruction of bones, teeth and is a remarkable prevention of osteoporosis. Broccoli is recommended to include in a restorative diet in cataract treatment, as it contains substances that have a positive effect on the condition of the lens and retina of the eye.

How to eat broccoli

The
calorie content of broccoli is very low, only 30 kcal per 100 g, so it is a wonderful product that can be included in the dietary nutrition. Recipes for dishes with broccoli are very many. However, the best way to eat it is raw, that is in salads. Salads are prepared from young plants, more mature vegetables are steamed and served as a stand-alone dish or as a side dish. There are

no contraindications in broccoli except individual intolerance of the product.

This vegetable can be frozen back. The negative property of broccoli is rapid destruction of nutrients during heat treatment, so it needs to be boiled not more than 5-6 minutes.

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