French: Brocoli; Spanish: Brecol, Broculi
Description: This is the inflorescence and stalks of the broccoli ('Brassica oleracea' L. var. 'italica'), a herbaceous plant of the botanical family Cruciferae that constitutes a variant of the cauliflower. In contrast to the cauliflower, the inflorescences of broccoli are formed of larger, less tightly packed flowers. Their color varies from green to violet.
BROCCOLI CULTIVATION has experienced a significant increase in recent years in Europe as well as in America. More broccoli and less couliflower is being eating, possibly because broccoli produce less flatulence than cauliflower and for many it has a better flavor.
PROPERTIES AND INDICATIONS: Among all of the cabbages belonging to the Crucifer family, broccoli stands out as among the richest in proteins, calcium, provitamin A (beta-carotene), and vitamin C. It is also rich in potassium and low in sodium. It contains anticarcinogenic sulfurated phytochemicals, as do all Crucifers. These are its most prominent diet therapeutic applications.
-Coronary disease: Because of its low calorie content, its paucity of fats, and above all its optimal sodium/ potassium balance, broccoli is a very appropriate food for those suffering heart failure at any level. It promotes the elimination of excess liquid retained in the tissues (edema), operating as a decongestive to the circultory system and the heart.
-Obesity and diabetes: Because it is very low in calories and sugars, and because it produces a certain feeling of satiety, it should be included in the diets of the obese and diabetics.
-Cancer: Its high levels of beta-carotene (provitamin A) and phytochemicals make broccoli, along with other Crucifers, a powerful anticarcinogenic food, whose effectiveness has been proven in a wide variety of scientific investigations.
PREPARATION AND USE
(1)Cooked in a variety of ways similar to cauliflower. It should be boiled as little as possible to avoid the loss of its nutritional properties.
(2)Its tender stalks may be eaten raw or lightly steamed or boiled in salads. They are very flavorful, reminiscent of asparagus.
All vegetables and greens, especially those of the 'Cruciferae family' , provide phytochemical elements that protect against cardiovascular disease and cancer.
No comments:
Post a Comment