What is broccoli? Broccoli - beneficial properties, harm and calorie content. Beneficial properties of broccoli

In these varieties of cabbage, it is not the leaves that are edible, but the unopened inflorescences.

Story

According to the latest data, this variety of cabbage was obtained through hybridization in the northeast of the Mediterranean in the 6th-5th centuries BC. e. For centuries, asparagus cabbage was little known outside of Italy.

Italian word broccoli- plural of the word broccolo, which means flowering cabbage stalk (diminutive of brocco, “shoot”, “dry twig”). The original source is the Latin word bracchium("branch").

Most early mention about broccoli found in a French treatise Historia Generalis Plantarum(1587). Broccoli came to England at the beginning of the 18th century - then it was called “Italian asparagus” here. In the USA, Thomas Jefferson tried to grow broccoli, but it did not become widespread at that time. Commercial production of broccoli in the USA arose in the mid-20s of the 20th century, when the D'Arrigo brothers began to grow it in San Jose, having ordered seeds from Italy, and in 1926 a batch of broccoli was first sent from California to the east coast - to Boston . Since then, California has become the largest producer of broccoli in the United States, producing about 90% of the crop.

Description

In the first year, the stem reaches a height of 60-90 cm and at the top forms many succulent branches (peduncles), ending in dense groups of small green buds. Together they are collected into a small, loose head, which is cut for use before the buds develop into yellow flowers.

Broccoli grows best in cool, damp climates, with temperatures ranging from 18 to 23°. The harvest is harvested when the head reaches a diameter of 10-17 cm. If it is cut, new ones often develop from the side buds, so broccoli sometimes “fruits” for several months in a row, and in mild climates even in winter.

When the buds turn bright yellow, this indicates that the cabbage is overripe and not suitable for consumption.

Beneficial features

Per 100 calories, broccoli contains more protein than beef. This vegetable is rich in microelements and vitamins, especially and. It surpasses all cabbage plants in terms of vitamin A content.

After several days of storage, the vitamin C content drops by half. To avoid this, cabbage should be stored in the refrigerator. Frozen broccoli retains its vitamin potential much longer (provided that it was not defrosted during storage and transportation).

One head of broccoli (608 g) contains on average 542 mg of vitamin C (904% DV), 618 mg of vitamin K (772%), 382 mg of folic acid (96%), 286 mg of highly absorbable calcium (29%), 4. 4 mg iron (25%), 128 mg magnesium (32%), 491 mg phosphorus (40%), 1921 mg potassium (55%).

Among other antioxidants, broccoli contains substances that can effectively resist the growth of cancer cells - diindolylmethane, indole-3-carbinol and glucoraphanin (a precursor to sulforaphane). Of all cultivated plants, the richest in sulforaphane are broccoli seedlings, which contain 50 times more of this substance than mature vegetables.

Gastronomy

To save taste qualities And beneficial features broccoli, you can't overcook it. Therefore, it is best to quickly steam or blanch broccoli. Boiled or steamed cabbage can be used for salads or fillings. Fresh and blanched cabbage is good in salads and casseroles. Broccoli soups are very tender and low in calories.

Varieties

Broccoli comes in three types:

classical, or Calabrian;
red, resembling cauliflower in appearance;
stem, with small scattered inflorescences (eng. sprouting broccoli).

Independent plants are:

broccoli raab (broccoli raab) - a type of leaf turnip or rapeseed;
Chinese broccoli(kailan, gailan) - kale from the group alboglabra, reminiscent of broccoli only in taste;
broccolini- a hybrid of the previous one with broccoli, obtained in 1993 in Japan.

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Notes

An excerpt characterizing Broccoli

The prince grew very old this year. Sharp signs of old age appeared in him: unexpected falling asleep, forgetfulness of immediate events and memory of long-standing ones, and the childish vanity with which he accepted the role of head of the Moscow opposition. Despite the fact that when the old man, especially in the evenings, came out to tea in his fur coat and powdered wig, and, touched by someone, began his abrupt stories about the past, or even more abrupt and harsh judgments about the present, he aroused in all his guests the same feeling of respectful respect. For visitors, this entire old house with huge dressing tables, pre-revolutionary furniture, these footmen in powder, and the cool and smart old man himself from the last century with his meek daughter and pretty French girl, who revered him, presented a majestically pleasant sight. But the visitors did not think that in addition to these two or three hours, during which they saw the owners, there were another 22 hours a day, during which the secret inner life of the house took place.
IN Lately in Moscow this inner life became very difficult for Princess Marya. In Moscow she was deprived of those best joys - conversations with God's people and solitude - which refreshed her in Bald Mountains, and did not have any of the benefits and joys of metropolitan life. She did not go out into the world; everyone knew that her father would not let her go without him, and due to ill health he himself could not travel, and she was no longer invited to dinners and evenings. Princess Marya completely abandoned hope of marriage. She saw the coldness and bitterness with which Prince Nikolai Andreich received and sent away young people who could be suitors, who sometimes came to their house. Princess Marya had no friends: on this visit to Moscow she was disappointed in her two closest people. M lle Bourienne, with whom she had previously been unable to be completely frank, now became unpleasant to her and for some reason she began to move away from her. Julie, who was in Moscow and to whom Princess Marya wrote for five years in a row, turned out to be a complete stranger to her when Princess Marya again became acquainted with her in person. Julie at this time, having become one of the richest brides in Moscow on the occasion of the death of her brothers, was in the midst of social pleasures. She was surrounded by young people who, she thought, suddenly appreciated her merits. Julie was in that period of the aging society young lady who feels that her last chance for marriage has come, and now or never her fate must be decided. Princess Marya remembered with a sad smile on Thursdays that she now had no one to write to, since Julie, Julie, from whose presence she did not feel any joy, was here and saw her every week. She, like an old emigrant who refused to marry the lady with whom he spent his evenings for several years, regretted that Julie was here and she had no one to write to. Princess Marya had no one in Moscow to talk to, no one to confide in her grief, and much new grief had been added during this time. The time for Prince Andrei's return and his marriage was approaching, and his order to prepare his father for this was not only not fulfilled, but on the contrary, the matter seemed completely ruined, and the reminder of Countess Rostova infuriated the old prince, who was already out of sorts most of the time . A new grief that had recently increased for Princess Marya was the lessons that she gave to her six-year-old nephew. In her relationship with Nikolushka, she recognized with horror the irritability of her father. No matter how many times she told herself that she shouldn’t allow herself to get excited while teaching her nephew, almost every time she sat down with a pointer to learn the French alphabet, she so wanted to quickly and easily transfer her knowledge from herself into the child, who was already afraid that there was an aunt She would be angry that at the slightest inattention on the part of the boy she would flinch, hurry, get excited, raise her voice, sometimes pull him by the hand and put him in a corner. Having placed him in a corner, she herself began to cry over her evil, bad nature, and Nikolushka, imitating her sobs, came out of the corner without permission, approached her, pulled her wet hands away from her face, and consoled her. But what caused the princess more grief was her father’s irritability, which was always directed against his daughter and had recently reached the point of cruelty. If he had forced her to bow all night, if he had beaten her and forced her to carry firewood and water, it would never have occurred to her that her position was difficult; but this loving tormentor, the most cruel because he loved and tormented himself and her for that reason, deliberately knew how not only to insult and humiliate her, but also to prove to her that she was always to blame for everything. Lately, a new feature had appeared in him, one that tormented Princess Marya most of all - it was his greater rapprochement with m lle Bourienne. The thought that came to him, in the first minute after receiving news of his son’s intentions, that if Andrei marries, then he himself would marry Bourienne, apparently pleased him, and he stubbornly lately (as it seemed to Princess Marya) only in order to insult her, he showed special affection to m lle Bourienne and showed his dissatisfaction with his daughter by showing love for Bourienne.
Once in Moscow, in the presence of Princess Marya (it seemed to her that her father had done this on purpose in front of her), the old prince kissed M lle Bourienne's hand and, pulling her towards him, hugged her and caressed her. Princess Marya flushed and ran out of the room. A few minutes later, M lle Bourienne entered Princess Marya, smiling and cheerfully telling something in her pleasant voice. Princess Marya hastily wiped away her tears, walked up to Bourienne with decisive steps and, apparently without knowing it herself, with angry haste and outbursts of her voice, began shouting at the Frenchwoman: “It’s disgusting, low, inhumane to take advantage of weakness...” She didn’t finish. “Get out of my room,” she shouted and began to sob.
The next day the prince did not say a word to his daughter; but she noticed that at dinner he ordered the food to be served, starting with m lle Bourienne. At the end of dinner, when the barman, according to his previous habit, again served coffee, starting with the princess, the prince suddenly flew into a rage, threw his crutch at Philip and immediately made an order to hand him over as a soldier. “They don’t hear... I said it twice!... they don’t hear!”

Broccoli (Brassica oleracea or Brassica silvestris)

Broccoli is an annual vegetable plant of the cabbage family, a subspecies of cauliflower. The name of this vegetable comes from the Italian word "brocco", which means "shoot" or "branch".

History and distribution

The birthplace of broccoli is considered to be Asia Minor and the Eastern Mediterranean. The Greeks and Romans ate broccoli 2,000 years ago, but it only became popular in Europe in the 16th century.

In the twenties of the 20th century, this miracle cabbage began to gain attention both in Europe and America.

Nowadays broccoli is distributed primarily in England, Spain and Italy. It is still grown quite rarely in Russia.

Description

Broccoli is an annual plant with juicy dark green inflorescences. This cabbage has early date maturation. Its growing season from germination to harvesting the head is 60-65 days, and from planting seedlings - 30-35 days.

Broccoli differs from cauliflower in the structure of the head, which consists of formed buds of purple or green color. The diameter of the head reaches 10-12 cm. After cutting the central head, the plant begins to branch, each branch ending in a small head. The heads are cut off with a part of the stem 10-20 cm long, which is also eaten.

Application

Buds and young stems of broccoli are used for food. To preserve their beneficial properties, they are subjected to minimal processing: steamed and blanched. The broccoli should still be crispy after cooking.

Broccoli is served as a low-calorie, vitamin-rich side dish for meat, poultry, vegetable dishes, and added to salads and puree soups.

Composition and properties

Broccoli contains fiber, potassium, phosphorus, calcium, magnesium, iron, zinc, manganese, sulfur, vitamins C, B1, B2, B5, B6, PP, E, K, provitamin A. Broccoli is an excellent supplier of vitamins PP, U and beta carotene. In terms of the presence of beta-carotene, this crop is many times superior to other vegetable crops. In addition, broccoli is a rich source of minerals: in terms of the content of potassium, calcium, phosphorus, sodium, and iron, it competes with cauliflower, exceeding it twice in terms of the content of not only mineral salts, but also protein.

Chlorophyll, which is part of cabbage, has a beneficial effect on blood composition. The presence of essential amino acids in broccoli equates it to beef, and the presence of lysine and isoleucine equates it to protein chicken egg. The value of broccoli protein increases due to the presence of substances in it that prevent the accumulation of cholesterol in the body.

Doctors recommend eating broccoli to prevent nervous disorders. This cabbage helps eliminate heavy metal salts that are dangerous to human life and increases the human body’s resistance to radiation. More recently, it has become known that broccoli is an excellent preventative against cancer.

A study conducted by doctors from Johns Hopkins College found that broccoli contains a special substance, sulforaphane, which kills bacteria that cause some types of stomach ulcers and also prevents the development of cancer. Moreover, sulforaphane kills even those bacteria that are resistant to antibiotics.

Now scientists are trying to develop drugs based on this chemical substance, which would be optimally absorbed by the human body.

Interesting fact

Broccoli contains the same amount of vitamin C as lemon.

How long to cook broccoli

Calorie content and the nutritional value broccoli

Broccoli calories - 34 kcal.

Nutritional value of broccoli: proteins - 2.82 g, fats - 0.37 g, carbohydrates - 6.64 g

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

A green plant called broccoli is famous for its beneficial properties. Today cabbage can be found on the shelves of most stores. However, many housewives are in no hurry to use the product when cooking. You can evaluate all the qualities of the famous vegetable by understanding its health benefits, harms, and methods of use.

What is broccoli

Many people have come across this beautiful green plant in stores more than once, reminiscent of a lush flower bouquet. This vegetable is broccoli cabbage. It can be grown in almost any area, but the climate of Spain, Italy, and France is considered the best. In these countries, the plant is often used in cooking due to its beneficial properties. You can eat this type of cauliflower fried, boiled, stewed, or add it to salads. For cooking, inflorescences with the tender part of the stem, and sometimes sprouts, are used.

Broccoli - composition

To learn more about the topic: broccoli - benefits and harms, you need to learn about the substances that are contained in the plant. It has a large number of various microelements, vitamins, macroelements. The chemical composition of broccoli is presented:

beta-carotene (vitamin A);
phosphorus;
vitamin U;
potassium;
magnesium;
vitamin PP;
sodium;
iron;
B vitamins;
fiber;
silicon;
vitamin C;
biologically active substances;
folic acid;
vitamin K;
zinc;
calcium;
vitamin E;
selenium

Broccoli - calories

The energy value indicator is very important for dieters and those watching their figure. Depending on the processing method, scientists have determined the calorie content of broccoli, 100 grams of which contain:

unprocessed (raw) vegetable – 35 kcal;
boiled – 28 kcal;
steamed – 27 kcal;
frozen – 23 kcal;
stewed – 37 kcal;
fried – 46 kcal.

Nutritional value of broccoli

Another important characteristic is the nutritional value of broccoli. Using these values, a person can find out how much he will receive important substances for the body by eating 100 g of cabbage. These elements are energy accumulators that help regulate our life activities. The plant contains:

proteins – 2.8 g (3.41% of the required value per day);
fats – 0.4 g (0.62%);
carbohydrates – 6.6 g (5.16%);
dietary fiber – 2.6 g (13%);
water – 89.3 g (3.49% daily value).

Can you eat broccoli raw?

Consumers are accustomed to the fact that fresh, unprocessed vegetables are better absorbed by the human body than boiled, fried or stewed. However, there is no consensus on the question of whether broccoli can be eaten raw. Some experts claim that when cooked, the plant loses more than half of its beneficial properties, while others believe that properly processed or blanched cabbage is healthier.

There are a huge number of recipes for dishes that include fresh green cabbage among the ingredients. In Europe and America, broccoli is often consumed unprocessed and made into a salad. For those who want to lose weight and are watching calories, it is recommended to blanch cabbage. To do this, simply place the heads of cabbage in a container of boiling water for a few seconds. Season the vegetable olive oil, add your favorite spices and serve. Green cabbage is especially useful for pregnant women and young children - it is perfectly digestible and contains many vitamins.

Broccoli - beneficial properties

The invaluable benefits of broccoli for the body lie in its following properties:

contains antioxidants of natural origin;
strengthens the immune system;
regulates blood sugar;
improves the condition of the lens and retina of the eyes;
contains elements that benefit the liver;
strengthens the heart and blood vessels;
improves blood composition.

Benefits of broccoli for women

Many representatives of the fair sex are skeptical about this vegetable, considering it tasteless and bland. The benefits of broccoli for women include the following factors:

Positive effect on skin condition. By eating broccoli daily, you prolong your youth. It is useful to use a medicinal plant for masks, since it contains many vitamins.
Vitamin oil from the vegetable is used for hair and nails, helping to strengthen their structure and eliminate fragility.
Use in dietary nutrition. The product contains a large amount of protein, which has a positive effect on weight loss. Green cabbage is an indispensable product for dietary, vegetarian and lenten dishes.
Fight cellulite. The beneficial properties of broccoli promote the production of bile. It helps regulate fat levels, thereby helping to eliminate skin imperfections associated with cellulite.
Getting rid of carcinogens, toxins and waste. These harmful substances can provoke the development of tumors of the uterus, breasts and ovaries. The inflorescences contain antioxidants that can combat this problem.
The nutrient-rich composition will benefit your hair and nails.
The content of indoles maintains hormonal balance.

Benefits of broccoli for children

This type of cauliflower is one of the ten most healthy products. The plant is often used in children's nutrition. As part of a child's diet, broccoli can benefit:

Benefits of broccoli for men

Representatives of the stronger sex prefer to consume proteins only of animal origin, so they often refuse vegetables. However, the benefits of broccoli for men are invaluable. The plant is an excellent remedy for preventing the development of cancer cells and inflammatory processes in the prostate gland. Broccoli actively fights problems of the cardiovascular system, helps remove excess cholesterol in the blood, which can appear when eaten fatty foods.

Broccoli for gastritis

The composition of green cabbage is not much different from its relative, white cabbage, but contains more carotene. The element has a positive effect on mucous membranes. The principle of its action is based on blocking heavy metal ions that damage the gastric and intestinal walls. Eating broccoli for gastritis will help restore tissue, heal ulcers and wounds, and remove dead cells. Experts recommend choosing boiling or stewing, or steaming to preserve all the beneficial properties of the vegetable.

Broccoli during pregnancy

The period of bearing a child for a woman is associated with the need to increase immunity. The folic acid content prevents the development of fetal pathologies and promotes cell renewal. Broccoli for pregnant women allows you not to take additional medications to replenish the reserves of selenium, retinol and calcium - the vegetable contains them in abundance. Cabbage is also beneficial when planning a child, preparing a woman’s body for a future pregnancy.

Broccoli for weight loss

Using broccoli for weight loss helps saturate the body and promotes weight loss. At the same time, a person receives all the substances necessary for normal life. Among those who are studying weight loss and want to weigh less, a broccoli-based diet is popular. This vegetable is one of the lowest in calories, contains a large amount of fiber and helps reduce appetite. And the hormone serotonin improves mood and general condition of the body, fights depression.

Broccoli - contraindications

Like any food product, this type of cabbage can be harmful. There are the following contraindications for broccoli:

diseases of the pancreas that have an acute or chronic form;
increased acidity;
individual intolerance.

If you have at least one of these contraindications, you can simply replace the variety of cabbage with white or cauliflower.

Video: broccoli - beneficial properties and contraindications

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Broccoli is often called the queen of cabbage. This one, known since the time Ancient Rome, an annual crop famous for its numerous beneficial properties. Broccoli is a subspecies of cauliflower, differing from it in appearance and taste, as well as in chemical composition. The name of this plant comes from the Italian “brocco” - shoot, branch.

Broccoli is native to Asia Minor and the Mediterranean. In Europe, cabbage began to gain popularity in the 16th century, but it received real recognition only in the 20th century. In Russia, broccoli is practically not grown. As a rule, broccoli inflorescences and stems are used as food. Inflorescences can be purple or green. We are more accustomed to the latter option; this variety is called calabrese.

Beneficial properties of broccoli

Broccoli contains a huge amount of vitamins and necessary for a person elements. Vitamins of group B, vitamin E, A, PP, K, U, C were found in its composition, and it contains an order of magnitude more of the latter than in and. Vitamin U can effectively fight ulcers, and broccoli contains as much of it as asparagus. Macro- and microelements include potassium, magnesium, calcium, sodium, iron, phosphorus, zinc, manganese, copper and selenium. Potassium removes excess salts from the body, calcium is necessary for health and normal growth and nails, magnesium is good for, sodium helps maintain water and electrolyte balance in the body, manganese and zinc have a beneficial effect on the development of tissues and cells, copper plays an important role in hematopoiesis, selenium removes heavy metals and residues of synthetic drugs.

There is a lot of beta-carotene in broccoli - much more than in other vegetable crops (even carrots), and this element is considered a vitamin of beauty and youth. This plant contains chlorophyll, which has a beneficial effect on the blood, and essential amino acids, which are found in large quantities only in beef meat. Among the amino acids there is also a compound that promotes the production of the “hormone of happiness” - endorphin.

Broccoli is rich in protein, which is highly valued due to the presence of lysine and isoleucine - they equate this vegetable with the protein of a chicken egg. Only, unlike products of animal origin, broccoli does not contain cholesterol; on the contrary, it contains substances that prevent accumulation in the body and its elimination - choline and methionine. Therefore, it is recommended for people suffering from cardiovascular diseases, arthritis, etc. Eating this vegetable significantly reduces the risk of and.

Cabbage also contains fiber in large quantities, which can naturally cleanse the intestines, normalize digestive processes, and get rid of. Stimulates broccoli and the secretion of bile, facilitating the functioning of the liver and biliary organs. Regular use of this product promotes the processes of regeneration of tissues and cells of the body, which play an important role during the recovery period after illnesses.

Broccoli is an indispensable product for diabetics and lovers of sweets - it contains components that help normalize insulin levels, as well as protect the walls of blood vessels from damage caused by high blood sugar. Those who have problems with the nervous system also need to include this plant in their diet: physiological active substances, present in large quantities in cabbage, have a beneficial effect on nervous system and heart. This vegetable also has a beneficial effect on vision: carotenoids prevent the occurrence of cataracts, strengthening the retina and lens of the eye.

The properties of broccoli are known to remove toxins, dead cells, heavy metal ions, and free radicals from the human body. Therefore, cabbage is advised to be consumed by seriously ill people, victims of radiation, living in environmentally unfavorable areas with high levels of radiation. Broccoli also helps get rid of excess fluid, which is a companion to cellulite. Once you start using this product regularly, your skin will become smoother and tighter. A decoction of the seeds of this crop is effectively used in the fight against worms.

Due to the high content of folic acid in broccoli, it is recommended for pregnant women. Acid promotes the rapid formation of new healthy cells and maintains their condition.

What else is broccoli good for?

Recent medical studies have shown that broccoli can fight, for example, breast, ovarian, prostate, bladder, and skin cancer. It contains a valuable substance – sulforaphane, which stops the development of cancer cells. There is especially a lot of this component in young stems and shoots of cabbage. True, the heads of cabbage contain almost 10 times less of it than the stems. The same substance kills antibiotic-resistant bacteria that cause.

In addition to sulforaphane, broccoli contains two more essential oncological diseases substances: sinegrin and indole-3-carbinol (IZS). Synegrin is included in other types of cabbage. It not only prevents the division of cancer cells, but also destroys them. IGC acts both on cancer cells and on humans, significantly strengthening it, due to which the body is able to more actively resist cancer.

In those patients who ate broccoli at least twice a day, the growth of cancerous tumors was stopped. In the near future, it is planned to develop anticancer drugs based on the above substances. Their advantage is that they are optimally absorbed by the human body.

Harm of broccoli

Broccoli itself is a beneficial product for the human body from all points of view. It is very difficult to prepare and eat this cabbage in such a way that it causes harm, but it is still possible.

Cabbage decoction contains guanine and adenine (purine derivatives) - substances harmful to the human body, although there are less of them than in cauliflower. Although these substances are not so harmful (purines are important compounds that contain nitrogen, they are part of all living organisms without exception), people with gout, kidney stones, and also during pregnancy should avoid broccoli broth.

It is strictly not recommended to fry broccoli over high heat with a lot of fat. In this case, instead of the beneficial properties that this cabbage is so rich in, the body will receive a serious blow, which will be contributed to by the carcinogens formed during the heating of the oil. Thirdly, when consuming broccoli raw (this is the best option), people with increased acidity stomach and impaired pancreatic functions. Some diets prescribed after surgery also prohibit the consumption of raw vegetables containing large amounts of coarse fiber.

It turns out, in order to find maximum benefit from consuming this product and not causing harm to health, you just need to cook the cabbage correctly (or eat it raw) and store it correctly - in freezer or no more than a week in the refrigerator.

How many calories are in boiled broccoli?

Due to its low calorie content, this product is considered one of the dietary products. Broccoli cooked without adding fat contains a little more than 30 kcal per 100 grams of product.

For comparison, an apple has approximately 35 kcal per 100 grams (fruits contain sugar, therefore, are higher in calories and are not recommended for those who want to get rid of excess weight). Therefore, broccoli is often included in diets for body shaping - it is healthy, tasty and safe, and also perfectly satiating.

Broccoli for weight loss

The basis of any diet is to reduce the amount of fat and carbohydrates in the diet. In this case, broccoli is ideal option in order to include it in diet menu. There is a myth that broccoli is a product with a negative calorie content, i.e., more energy is spent on its digestion than it brings to the body. This is far from the truth; rather, we can say that it provides very few calories - this is quite enough to create an optimal diet that allows you to lose weight without harm to your health.

As mentioned above, the greatest benefits will come from raw broccoli. In second place is steamed cabbage - this way some amount of nutrients will be lost, but a lot will remain. It is permissible to simmer broccoli for a short time (no more than 7 minutes) without adding salt, which helps retain excess fluid in the body. The least desirable methods of preparing this product are long boiling and baking. The worst option is frying.

Despite the fact that raw vegetables are healthier, nutritionists advise regularly eating light vegetable soups: they have a beneficial effect on the gastric mucosa, saturate and are a gentle source of fiber, which is not contraindicated in diseases gastrointestinal tract. Broccoli soup is one of the healthiest and healthiest foods.

A dietary version of this tasty and healthy soup cooked in unsalted vegetable broth. First, leeks are chopped and boiled, and broccoli is added 7 minutes before the vegetables are ready. Fresh or dried herbs, onions, garlic are added to taste. Bay leaf. After 7 minutes, the pan is removed from the heat, and the resulting vegetable soup is pureed to the desired consistency using a blender. Of course, it is advisable to eat this soup without bread. For a more satisfying option, you can add boiled white chicken meat. Per serving vegetable soup Chicken pieces contain about 300 Kcal, which will provide the body with energy for about 5 hours.

There is also an opinion that broccoli helps speed up metabolic processes in the body and helps burn fat. Indeed, there are prerequisites for this, because this cabbage contains a considerable amount of chlorophyll and B vitamins, which promote metabolic processes. True, for this it is advisable to eat cabbage raw, for example, add it to light vegetable salads. Of course, during the diet period, it is recommended to season broccoli salads not with mayonnaise or sour cream, but with a minimum amount of vegetable oil and lemon juice.

Since broccoli contains a large amount of fiber, it will help cleanse the intestines and, as a result, get rid of excess weight. Therefore, it is advisable to eat broccoli at least once a day. For lunch, you can eat a portion of lean meat with a side dish of stewed cabbage; a steamed omelet with broccoli would be an excellent breakfast. The diet will be most effective if you replace one of the meals Lenten dish from this cabbage. It's better if it is vegetable salad with fresh broccoli for dinner. If the cabbage seems too tough, you can scald it with boiling water - this will not cause significant damage to the benefits of the cabbage.

Video recipe from the program "Simply delicious - broccoli!"

Contraindications to eating broccoli

As mentioned earlier, broccoli has extremely beneficial effects on the body of a healthy person. It is not recommended to eat broccoli raw for people with high stomach acidity, as well as for those who, for health reasons, cannot eat foods containing coarse fiber. Of course, this vegetable is contraindicated for those who have an individual intolerance to broccoli, but, fortunately, such cases are extremely rare. Dietitians advise everyone else to consume this wonderful product as often as possible.

Education: Diploma of the Russian State Medical University named after. N.I. Pirogov, specialty “General Medicine” (2004). Residency at the Moscow State Medical and Dental University, diploma in Endocrinology (2006).

BROCCOLI

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

Explanation 25000 foreign words, which came 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 winter(in the 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 Dictionary Russian language 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...