Broccoli has been described as the vegetable with the highest nutritional value per unit weight of edible product. The major component of this vegetable is water, so its caloric value is very low. Like the rest of the crucifers, the broccoli has a great importance from the nutritional point of view, by its variety and vitamin quantity. It is an excellent source of vitamin C, folic acid and niacin, and a good source of provitamin A (beta-carotene), vitamin B1 and E. Beta-carotene is a natural pigment that gives the yellow-orange-red color to the Vegetables and that the body transforms into vitamin A according to their needs. In broccoli, beta-carotene is masked by chlorophyll, the most abundant pigment.
Vitamin A or retinol contributes to the maintenance of body tissues, favors resistance to infections, is necessary for the proper development of the nervous system and for vision and is involved in growth. It also participates in the development of enzymes in the liver and of sexual and adrenal hormones. In addition, it is recognized for its antioxidant action, just like vitamin C. The latter collaborates in the formation of collagen, bones and teeth, red blood cells and favors resistance to infections and absorption of certain nutrients from food (iron, Folic acid and certain amino acids).
Folates are involved in the production of red and white blood cells, in the synthesis of genetic material and the formation of antibodies of the immune system.
Its mineral content stands out potassium and has significant amounts of calcium, magnesium, zinc, iodine and iron.
In recent years, a number of phytochemicals have been identified in broccoli whose potential effects on the prevention of various types of cancer and other diseases justify the growing interest in their consumption and cultivation, both fresh and frozen products. Many of its virtues are attributed to various compounds including glycosinolates, isothiocyanates, indoles or fiber, among others. Many of these compounds are sulfur and are responsible for the strong smell that this vegetable gives off during cooking.
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