Broccoli, A Vegetable Full Of Healthy Minerals For You

    Find out how is the best way to consume it

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    Healthy food

    Broccoli is a vegetable that serves to burn fat effectively, so it is essential to add it for a diet, this is not one of the best-known vegetables but of an important value for health because of its nutritional content and its multiple benefits, and this is vital for weight loss and decrease in cholesterol levels, as well as the elimination from the body of wastes and toxins. It can be consumed strictly at each meal and for five to seven days a week.

    It is a vegetable rich in nutrients and its nutritional table indicates that it contains 34kcal of energy, magnesium 40 mg, Fiber 1.50 g, sodium 42 mg, Carbohydrates 6.64 g, potassium 381 mg, protein 2.82 gr, zinc 0.41 mg, lipids 0.37 gr, vitamin A 31 ug, saturated lipids 0.05 gr, vitamin C 89.20 gr among others.

    This vegetable among its main characteristics stands out that its cultivation thrives in the hot summers, it can be eaten raw or boiled, one way of preparing it is sewn, with a series of potatoes cut into pieces and then seasoned with paprika, garlic powder, and olive oil being this a great way to consume it. It has a high content of vitamin C, contains a number of nutrients with anti-carcinogenic properties, only one serving provides thirty grams of vitamin C, the diindolylmethane that contains broccoli provides a powerful immune system response, is also composed of glucoraphanin, it is also a source of -3-carbinol, this compound positively stimulates DNA regulation. Although these advantages of broccoli are reduced by boiling it. Also having high levels of carotenoids, and rich in lutein, a modest amount of beta carotene. Its consumption reduces the chance of getting prostate cancer, also it is great for the prevention of heart disease.

    A food that has great varieties …

    Food care

    There are three main known varieties of its cultivation, of them is Calabria, this is named for the place of their cultivation in Italy, among its characteristics stands out that it has large flowery heads of ten to twenty centimeters and thin stems with a purple cauliflower, that is sold specifically in southern Italy and in defined regions of the world. It is also composed of a few diminutive flowery buds and sometimes a purple tone, this is also grown in cool climates.

    Among its main benefits are the reduction of diseases since its high fiber content is combined with bile in the digestive tract of the person, as well as eye health due to its large amount of carotenoids that shield the eyes from a possible cataract. It helps the digestion of foods also thanks to its fibers, maintains healthy levels of the intestine flora with the protection of the stomach walls. Its phytonutrients and enzymes promote detoxification, being this the main weapon against congenital defects through its B vitamin.

    Among many different recipes to get the best of its nutrients is “broccoli with cheese”, whose ingredients are: 500 grams of broccoli, 150 grams of bacon, 200 grams of cheese, 30 grams of flour, 3 large eggs, 200 ml of milk, 100 ml of cream, one tablespoon of mustard, ground black pepper, Salt, and virgin olive oil. Another well-known recipe is “broccoli with bechamel”: 500 grams of broccoli, 150 grams of bacon, 200 grams of cheese, 30 grams of flour, 3 large eggs, 200 ml of milk, 100 ml of cream, one tablespoon of mustard, ground black pepper, salt, and virgin olive oil.

    Not all is perfect about this vegetable…

    It can never be the sole component in a diet since it would cause a remarkable weight loss and dangerously decrease other nutrients thus causing general weakness. Another of the negative consequence that occurs when a diet consists solely of broccoli is an abnormal accumulation of certain minerals, which does not allow the kidneys to eliminate efficiently this excess, causing cardiac arrhythmias and irritation in the renal tissue. And

    It is recommended consume it without boiling. The fiber in it causes abundant flatulence, and slow digestion this vegetable. The presence of glucosinolate compounds, which cause its distinct aroma, blocks the absorption of iodine, also slowing down the activity of the thyroid gland making this one of the reasons not to consume this vegetable raw.

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