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A member of the cabbage family and a close relative of the cauliflower, broccoli contains more nutrients than any other vegetable.
Broccoli contains large amounts of vitamin C, folic acid and beta-carotene (vitamin A) which are important as Antioxidants. Broccoli is good against infections.
Minerals: potassium (favors nerve and muscle impulse; and iron.
Researchers have concluded that broccoli and other cruciferous vegetables should be included in the weekly diet. Eating foods high in antioxidants may reduce the risk of some forms of cancer and heart disease. Article.
Calories 23 Dietary fiber 2.4 grams Carotene Beta Protein 2.3 grams Carbohydrate 4.3 milligrams Vitamin C 49 milligrams Folic Acid 53.3 milligrams Calcium 89 milligrams Iron 0.9 milligrams
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Preservation:Preserve broccoli, unwashed, in large plastic bags or perforated in the vegetable crisper of the refrigerator. Broccoli that is not refrigerated quickly becomes stringy and woody. Wet broccoli quickly becomes soft and moldy in the refrigerator - so wash it before using. Store fresh broccoli in the refrigerator for 3 to 5 days.
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Wash broccoli under cool running (tap) water. Do not allow them to soak in water as they will lose their nutrients. Broccoli should not be soaked in water
Fresh broccoli is delicious raw or cooked. Steam broccoli for 3 to 4 minutes or submerge them in boiling water for the same amount of time. Broccoli cooked too long turns dark green and loses its nutrients, especially vitamin C.
The herbs and spices that add the most flavor to broccoli are: basil, dill, garlic, lemon balm, marjoram, oregano, tarragon and thyme.
Steamed broccoli with dressing prepared with Lemon
- 1 bunch of broccoli- 3 carrots, shredded.- Lemon dressing:
- 6 tablespoons olive oil
- 2 tablespoons of lemon juice
- Scratch one lemon, grated or chopped
- 1/4 teaspoon black pepper (optional)
- 1 teaspoon dried dill or 3 teaspoons fresh.
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