General Information
The homeland of broccoli is southern Italy, according to recent reports, it is obtained through public selection, as early as the V-IV century BC.
By the 18th century, broccoli was already widespread in many European countries. In the 1920s, Italian immigrants brought it to the United States.
Currently broccoli is widespread throughout the world.
That’s how broccoli became everyone’s favorite vegetable.
Ingredients and Useful Features
The nutritional value of broccoli is higher than that of cauliflower.
Contains potassium, phosphorus, twice as much calcium as other types of cabbage. Also, The same amount of calcium as the same amount of milk.
Rich in iron, zinc, manganese, sulfur, magnesium
Contains a real arsenal of vitamins - C, B1, B2, B5, B6, PP, E, K, A. You may not believe it, but the content of vitamin C in broccoli is higher than in citrus. Approximately 100 g of broccoli provides almost 100% of your daily requirement of vitamin C and K.
Broccoli contains methionine and choline, which prevent cholesterol levels from rising and atherosclerosis from developing.
In this green vegetable, selenium, sulforaphane and anetholtrithium are actively considered as anti-cancer substances.
Contains a large amount of dietary fiber, which promotes the activity of the normal intestinal microflora and prevents constipation.