2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Undeservedly, broccoli is usually assigned the farthest, coldest and loneliest place in the corners of our plates. To eat it, children often have to imagine that they are ferocious dinosaurs that devour small green trees. Some adults are no easier to consume.
In fact, broccoli is an extremely useful and valuable food product.
Like carrots, celery or lettuce, broccoli must be prepared in a special way to make it possible to eat without unnecessary taste torture. And if the great healthy qualities of the vegetable do not make you a fan of it, then discovering new ways to cook it will surely succeed.
What is broccoli?
Broccoli is a plant of the genus Cabbage and Cauliflower. Its color is usually green, but there are also variations in white or purple. There are several types of broccoli, including cauliflower broccoli and broccoli broccoli. Different types of broccoli have different branched stems, and their length often varies. Broccoli, for example, has tall stems and smaller heads.
The green plant is a rich source of vitamin C and A. It is one of the few vegetables with high levels of vitamin C. 100 g of broccoli contains 90 mg of the important vitamin. This represents 149 percent of our daily need for vitamin C.
Broccoli also contains fiber, calcium, folic acid and iron. One of the most valuable substances in broccoli is its antioxidants. Sulophane, found in the plant, has proven anti-cancer properties. Stewing broccoli even increases their healing power.
How to prepare it?
Stewing is the best way to prepare this vegetable. Boiling is not very recommended, as it destroys much of its nutritional value. Stewing should not take more than 3-4 minutes.
Lemon, lemon oil, hollandaise sauce or soy sauce are suitable additives for seasoning broccoli.
There are many options for combining vegetables with other dishes. You can add broccoli to pizza, pasta or risotto. Naturally, the most delicious combination is broccoli with cheese, parmesan or pecorino.
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