Description and Origin
Broccoli contains a variety of biologically active compounds (phytochemicals), whose antioxidant properties have a positive impact on health.
Broccoli is known for more than 2000 years. In 16th century, broccoli is grown in Italy and France. Name of the plant comes from the Italian word 'Brocco' meaning shoot, shoots.
On Croatian soil is brought from Italy, first on the coast and some islands.
Even today, most grown in Dalmatia.
Broccoli is a popular vegetable from the brassica family which still belong to the Brussels sprouts, cabbage, kohlrabi, cauliflower, kale, etc. It is the original form of cauliflower is grown for the central and lateral shoots of green flower placed on the unfolding and soft stem.
Salubrity
Besides the abundance of nutrients, broccoli contains various biologically active compounds (phytochemicals), whose antioxidant properties have a positive impact on health, reducing the risk of certain cancers and heart disease.
Broccoli is due to their specific structure and properties nutraceuticals become the focus of scientific research - contains active substances that contain sulfur - indole carbinol and sulforaphane.
Sulforaphane stimulates the natural defense mechanisms in the fight against certain types of cancer (cancer of the stomach and colon).
Also sulforaphane kills the bacteria Helicobacter pylori, which can contribute to the occurrence of ulcers and cancers of the stomach, even if it is resistant to common antibiotics.
Preliminary laboratory studies have shown that indole carbinol, which is found naturally in broccoli, cabbage and Brussels sprouts can attack Herpes simplex virus and prevent the factors that help the reproduction of the virus.
As an excellent source of vitamin C provides protection of LDL cholesterol from oxidative damage. Vitamin C is required for the formation of collagen, the "glue" that strengthens many parts of the body such as muscles and blood vessels. Has an important role in wound healing and anti-allergic effect.
This vitamin promotes the formation of bile, helps defend against viruses and detoxify the body. Although vitamin C has little effect in preventing the common cold, it shortens the duration and reduces the symptoms of colds.
Demonstrated the greater effectiveness of vitamin C naturally contained in the food than taken as a vitamin supplement (supplement), which is connected with each other by joint action of vitamin C and other ingredients in the food.
Upon effectiveness of the treatment and prevention of some cancers broccoli is in first place, followed by followed by broccoli sprouts, cabbage, green onions and red cabbage. It stimulates the creation of anticancer enzymes, it is recommended to consume is to increase the body's resistance to tumors and to help in the fight against certain types of tumors.
Be aware of the cooking time is longer because broccoli preparation reduces the content of valuable components in broccoli and changing organoleptic properties (appearance, color and texture).
Energy and nutritive value
Energy value of fresh broccoli is only 34 kcal per 100 g in 100 grams of fresh broccoli is 89 percent water, 0.37 g fat, 2.8 g protein, 6.6 g carbohydrates, 1.7 g of sugar and 2.6 g dietary fiber.
Besides macronutrients, broccoli is a valuable source of vitamins and minerals - vitamin C, provitamin A, vitamin B6, pantothenic acid, riboflavin, calcium, magnesium, iron, phosphorus and potassium.
Broccoli is an excellent source of vitamin C (97% of the RDA per serving), which is soluble in water and acts as a powerful antioxidant. It is also a good source of folate (14% of the RDA per serving), Vitamin A (12% of the RDA per serving), pantothenic acid (10% of the RDA per serving), vitamin B6 (12% of the RDA per serving).
Comparison of content of nutrients in fresh and frozen broccoli (based on 100 g of food) shows some differences. Frozen broccoli contains minor amounts of lutein and zeaxanthin, vitamins (except vitamin A and E) and higher amounts of beta-carotene.
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