The nutritional value of broccoli is important and the benefits of its consumption manifold. Although it contains 91 % water and many would consider that it has to offer in our body nutrients however is rich in vitamin C, folic acid , vitamin B1, vitamin A, beta-carotene , iron , magnesium , potassium , calcium and is a main source celluloses . The bright green color is perhaps the greatest guarantee of its content of these precious ingredients.
Is one of the prime vegetables in March and it is worth noting that this season broccoli contains twice as much vitamin C as compared compared with broccoli summer , due to the fact that the plant produces more adiocidance to be able to defend itself more effectively against the low temperatures.
Broccoli has been found occasionally at the heart of scientific studies because of its benefits of idiotiton.consider vegetable antioxidant , antimicrobial and anticancer activity . Because of the nutritional elements is first in the list of vegetables consumed by people with low rates of cancer , in particular breast cancer , prostate , bladder , lung , esophagus , stomach , larynx , mouth and throat . As a member of the family of cruciferous vegetables are rich in indoles , glycosides and dithiolthiones helping significantly to the prevention of colon cancer .
Among other things, protects the stomach because of sulforan having the shoots of . The sulforane fights Helicobacter pylori which is responsible for causing gastritis , peptic ulcer and gastric cancer and activates detoxification enzymes that neutralize dangerous forms of cancer-causing chemicals before we could alter the DNA of cells and thus cause cancer. The 3 day old sprouts of broccoli containing 20 to 50 times more sulforaphane compared with the amount that the beneficial substance contained of mature broccoli .
Because vitamin C and potassium contained in large quantities we provide protection from the silent disease osteoporosis and coronary heart disease and contributes to the balance of body fluids and blood pressure . It is our strong ally in the effort to lose weight as a good source of soluble fiber , helping to reduce LDL-C .
How will consume : to reap the benefits and take advantage of the nutrients recommended drinking a cup broccoli three times a week. You can use it as raw material for the salad to accompany fish or meat or even to make soup. In cooking you should give special attention to cooking because if paravrastei will lose up to 66% of beneficial ingredients. It would be better to boil or lightly steamed .
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