Broccoli and its Properties.

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Broccoli can be classified as a dietary product. Its use normalizes metabolism, prevents and cures gout, cardiovascular diseases, cancer, nervous disorders and diseases of the gastrointestinal tract.

Broccoli contains the substance anetolithione, which helps reduce the likelihood of colorectal and breast cancer. In addition to the anti-carcinogenic effects, this cabbage has a haematopoietic, sedative, anti-atherosclerotic, choleretic and laxative quality.

With the regular use of broccoli in foods can prevent the development of atherosclerosis and the onset of premature aging. This contributes to choline and methionine, which are contained in cabbage and do not allow cholesterol to accumulate in the blood. Broccoli should be included in the diet of people exposed to radioactive substances, since it is capable of excreting heavy metals from the body. Broccoli is suitable for feeding children, pregnant women, the elderly, frail people and people prone to diabetes and atherosclerosis.

Broccoli seedlings have the highest sulforaphane content. The total mass of this substance is concentrated in the seed of a plant, it is distributed uniformly throughout the bud growing, that is, in a biological mass, the amount of sulforaphane constantly decreases. If we compare the amount of this substance contained in the young shoot and in the adult plant, it turns out to be the same.

Broccoli cabbage can be eaten raw, boiled, baked and fried. Broccoli is a part of soups, pasta sauces, vegetable garnishes, tortillas and cakes.

Fresh young broccoli is good in raw to make salads and garnishes of fresh vegetables.

The broccoli in combination with sauce or sauce is an excellent appetizer before the main course and is suitable for cocktails.