Broccoli - good and bad

Broccoli is an annual plant close to cauliflower. In food, its inflorescences are used, which resemble, in shape, a clenched fist. At many adherents of a healthy food this vegetable is an obligatory component of a diet. Why is this unusual cabbage so highly valued? What is the benefit and harm of broccoli cabbage?

The Benefits of Broccoli Cabbage

The use of broccoli for the body is that it is rich in vitamins C, PP and K. The phosphorus, magnesium, calcium and iron contained in the inflorescences strengthen health in general, make the body less susceptible to diseases. Due to the richness of broccoli with a rare vitamin U, it prevents the development of ulcers.

It is saturated with beta-carotene, which is a "vitamin of beauty". It contributes to the restoration of vision, and in this cabbage is contained in a fairly large number.

The proteins contained in the inflorescences are rich in amino acids. With regular consumption of broccoli, it helps regulate blood sugar levels. Fiber, which is contained in the vegetable, helps to remove toxins from the body and toxins. This product is also used in folk medicine as a prevention of cancer, cataracts and strokes . It is important to use this cabbage to pregnant women: it reduces the likelihood of development of pathologies in the baby's body.

Nutritional value of broccoli is as follows: for 100 grams of product there are 2.82 g of proteins, 0.37 g of fats and 6.64 g of carbohydrates.

Broccoli and its benefits

Broccoli can cause harm only if a person has an intolerance. It is still necessary to comply with sanitary and hygienic standards and carefully wash the inflorescence of cabbage. There are no other contraindications to its use. This also applies to the frozen version.