The cultivation of broccoli has seen a significant increase in recent years in the United States and Europe. More broccoli and less cauliflower are being consumed, possibly because it possesses a better flavor and produces less flatulence than cauliflower.
Broccoli Scientific Facts
- Scientific name – Brassica oleracea L. var. italica.
- Other names – Asparagus broccoli, calabrese, Italian asparagus, Sprouting broccoli.
- French – Broccoli.
- Spanish – Brécol, bróculi.
- German – Brokkoli.
- Description – This is the inflorescence and stalks of the broccoli, a herbaceous plant of the botanical family Cruciferae that represents a variation of the cauliflower. In contrast to cauliflower, the inflorescences of broccoli are formed of more extensive, less tightly packed flowers. Their color varies from green to violet.
- Environment – Broccoli is of Italian origin. It is grown in cold or temperate regions of Europe and North America.
Broccoli Health Benefits
Among all of the cabbages that belong to the Crucifer family, broccoli is among the richest in proteins, calcium, provitamin A (beta carotene), and vitamin C. It is also low in sodium and abundant in potassium. Broccoli, like all Crucifers, contains anticarcinogenic sulfurated phytochemicals. The following are its most prominent diet therapeutic applications:
Coronary disease – Because of its low-calorie content, lack of fats, and ideal sodium/potassium balance, broccoli is a very suitable food for heart failure. It eliminates excess liquid in the tissues (edema), operating as a decongestive to the circulatory system and the heart.
Obesity and diabetes – Because it is deficient in calories and sugars and produces a feeling of being full, it should be incorporated into the diets of the obese and people with diabetes.
Cancer – Its high levels of beta-carotene and phytochemicals make broccoli, along with other Crucifers, a powerful anticarcinogenic food whose efficacy has been proven in a variety of scientific investigations.
How to use Broccoli
- Cooked in a variety of ways, similar to cauliflower. It should be boiled as little as possible to avoid the loss of its nutritional properties.
- Its tender stalks may be eaten raw, lightly steamed, or boiled in salads. They are very flavorful, reminiscent of asparagus.
REFERENCES
George D. Pamplona-Roger, M.D. “Encyclopedia of Foods and Their Healing Power.” George D. Pamplona-Roger, M.D. Encyclopedia of Foods and Their Healing Power. Trans. Annette Melgosa. Vol. 2. Chai Wan: Editorial Safeliz, 2005. 63. Print. [broccoli health benefits]
Last update on 2024-04-17 / Affiliate links / Images from Amazon Product Advertising API