BROCCOLI

Broccoli , grown mostly in Europe , belong to the cruciferous family . The edible part of the plant ( 51 % ) are both leaves and its interior .

There are several varieties but the best known are two: broccoli that has a short stem and bright green inflorescences, with whitish flowers , very similar to those of the cauliflower but smaller ; romoso broccoli, which is similar to cauliflower, presents blue-green top and soft side shoots , dark green colored , called small broccoli.

NUTRITION FACTS

Nutritional information per 100g of edible part of uncooked broccoli

Energy(Kcal)	69
Water	80,5
Protein	0,72
Carbohydrate	18,1
Of which sugar	15,4
Fat	0,1
Cholesterol	0
Fibre	0,9
Sodium	0,002
Vitamin C	0,01
Calcium	0,01
Magnesium	0,007
Iron	0,0003

The values are expressed in g . Sources : the database of food nutrition facts USDA ( United States Department of Agriculture ) and the Database of food composition INRAN .

CURIOSITY

Since Greeks and Romans time broccoli were widespread . As time went on, cabbage and broccoli have spread more and more and their presence on the tables has been greatly increasing thanks to their countless qualities ; for many years it was considered an ideal food for bad times. Broccoli is a vegetable rich in minerals ( calcium, iron , phosphorus , potassium ) , vitamin C , B1 and B2 ; dietary fiber; tiossazolidoni , substances that have proved particularly effective in the treatment of thyroid . Broccoli is an excellent remedy for lung diseases , asthma and respiratory problems in general ; already considered the "top " of antioxidants , they can now also claim the distinction of " lungs savior " .

RECIPES

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