One of the first images of the broccoli that we have in memory, dates back to more tender than age. Boiled and crushed in the first meals made us turn up our noses, despite the game the airplane.
Over time, however, we have re-evaluated them a bit. Perhaps because they are one of the simplest winter vegetables to find, because they match perfectly with pasta, meat, fish and eggs or because after all, we know they are good for us. How much?

The properties of broccoli

First, a small identikit. The broccoli are part of the family of cocifere (the same as the cabbage) and we do not consume the leaves, but the inflorescences not yet mature. All types of broccoli, namely broccoli, broccoli and cabbage broccoli, are rich in mineral salts. Calcium, iron, phosphorus and potassium they are present in abundance in this food, indispensable in the diet of sportsmen and precious for replenishing the mineral salts lost through sweating. For the same reason it is indicated in the periods following a bad influence. But the properties of broccoli are also vitamin. Mostly the vitamins C, B1 and B2, ideal for preventing and fighting flu symptoms, fatigue and inflammatory states. The presence of sulforano it also helps prevent the growth of cancer cells and prevents the cell division process. To optimize the beneficial effects of this food, we recommend taking at least two servings per week.

A low calorie food

27 calories per 100 grams. For this reason you will find broccoli in all the low-calorie diets in which it is necessary to reach satiety without taking too many calories. But not only. Broccoli is also very rich in fibers, promote intestinal transit and are diuretics. Enemies of water retention, they are also recommended to combat cellulite due to their anti-inflammatory power.

How to choose them

When we go to buy broccoli, let us be guided by some clues. They must appear compact, firm, uniform in color and without yellowish spots. If present the leaves must have a good consistency and break revealing a watery residue. If withered, they indicate little freshness.

How to avoid smells during cooking

The presence of sulfur is revealed during cooking. When you boil them or steam them, squeeze some lemon into the water: has the ability to reduce the typical emission of cabbage and broccoli smells while cooking.

Here are our 30 recipes that will make you fall in love with broccoli