Broccoli: Nutritional And Healing Properties

Broccoli is both a culinary specialist and a healer

It resembles a cauliflower, but only the head is green or purple in color. In German "brown kopf" is a brown (brown) head. Outwardly, it looks like an elegant green flower. Broccoli uses the central head and the heads of the lateral shoots, cut from the tender part of the stem.

This type of cabbage has no equal nutritional value among other vegetables, and young leaves are not inferior to spinach and kale. It is rich in protein, which is superior to spinach, sweet corn and asparagus. The protein (4-4.8%) of broccoli is not inferior to animal protein. There are as many essential amino acids as lysine, isoleucine, tryptophan in it as in the protein of a chicken egg. The protein value of broccoli is increased by the presence of methionine and choline, which prevent the accumulation of cholesterol in the body.

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Broccoli contains about 5% carbohydrates, 2% fat. It contains from 0.17 to 4.8 mg% carotene - almost 50 times higher than in cauliflower; up to 170 mg% ascorbic acid - twice as much; vitamin B1, 0.2 mg% vitamins B2 and B6 each, folic acid, vitamins PP, E, chlorophyll, 47 mg% phosphorus, 57 mg% magnesium, potassium, calcium, sodium salts. Iron is almost twice as much as in white cabbage and cauliflower. So far, broccoli has not become widespread among vegetable crops, but due to its valuable properties (increased content of nutrients, high taste), it should take its place in the range of cultivated vegetable plants.

Broccoli is an excellent dietary product for the prevention and treatment of cancer, cardiovascular diseases, nervous disorders, diseases of the gastrointestinal tract, metabolic disorders, gout. Anetholtrithione has been isolated from broccoli, which has been shown to help reduce rectal cancer.

It has not only anticancer, but also hematopoietic, anti-atherosclerotic, sedative, laxative and choleretic effect. The systematic use of broccoli in food prevents the development of atherosclerosis and the onset of premature aging (the methionine and choline contained in it prevent the accumulation of cholesterol in the body).

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It removes salts of heavy metals from the human body and is necessary in the menu of people who are being treated for radiation sickness. Broccoli is an excellent food for weakened people, diabetics, pregnant women, children and the elderly, especially those prone to atherosclerosis. Decoctions from it contain purine bases (adenine and guanine), so it is undesirable to use them.

Broccoli is an annual plant. Its stem is 15 to 30 cm high. The leaves are lyre-shaped with a long petiole. The head consists of apical fleshy flowering shoots with buds. After cutting it, shoots with small heads (up to 10-12 per plant) are formed in the leaf axils, which also use food. Therefore, broccoli is also called branched cabbage or asparagus.

Broccoli is less demanding on growing conditions than cauliflower. It grows well in a variety of soils.

Broccoli varieties: Tonus, Arcadia F1, Lucky F1, Linda, Monterey and Fiesta F1.

It is cultivated, as a rule, by seedling, but you can sow seeds directly into the ground from May 10-15. Agrotechnics of broccoli are similar to those of cauliflower. Growing seedlings, planting them in a permanent place and subsequent care of the plantings are similar to early or medium-early white cabbage.

Broccoli is harvested when the heads are tightly closed, before single buds begin to bloom. Delays in harvesting reduce product quality. Repeated harvesting is carried out as the growth of smaller axillary shoots. Broccoli heads wither quickly, so they can be stored for a short time in the refrigerator in plastic wrap.

Read Three Broccoli Recipes →