Broccoli

Broccoli (Brassica cauliflora Lizg.) — A variety of cauliflower, which has a more mellow white, yellowish-green, green or purple head. It is also called asparagus cabbage, as used in the food boiled the head, cut off from part of the shoot, tasting like asparagus. Broccoli sprouts are widely distributed in many European countries, especially in Italy, which is considered its birthplace. In the world knows about 200 varieties of broccoli. They vary in size, shape, color and density of the heads.

The protein broccoli contains essential amino acids: lysine, isoleucine, methionine, choline, preventing the accumulation of cholesterol in the body. Fresh and frozen broccoli is rich in calcium salts, potassium, phosphorus, magnesium, lithium. But especially a lot of broccoli contains vitamin E (25 mg), which is a powerful antioxidant.

Fresh and frozen broccoli — a valuable dietary product used for baby food. Frozen broccoli is very useful for people suffering from diseases of the liver and stomach. Academic medicine recommends fresh or frozen broccoli as the perfect prophylactic against atherosclerosis. Due to the presence of protein (protein), anti-sclerotic compounds (methionine, choline) both fresh and frozen broccoli is a good remedy for premature aging.

Frozen broccoli retains all the taste and beneficial properties of fresh broccoli.