Broccoli is a vegetable from the family of wild cabbages, which originates from Asia Minor. In the 16th century broccoli found its place in Italian cuisine and later became an essential ingredient in numerous European countries. Broccoli is low in calories and rich in vitamins and minerals. It contains potassium, calcium, phosphorus, magnesium, natrium, iron, zinc, chromium, vitamins C, A, E, K, B1, B2, B6, B9 and a lot of flavonoids and enzymes.
It can be eaten raw (as salad) or cooked. In order to fully use its precious ingredients, it is best to eat broccoli raw or steamed for a short time. Its regular and appropriate use can contribute to improvement and maintenance of our health.
Broccoli also contains a lot of phytochemicals which work as antioxidants preventing occurrence and development of many illnesses and infections. Thus, this vegetable can serve as good prevention against cancer, especially of colon, breasts and lungs.
Since it has a lot of vitamin C and amino acids, broccoli strengthens our immune system, protects our body from free radicals and encourages elimination of uric acid from the organism.
Its continuous use can slow down the process of aging.
Broccoli is recommended to obese persons, persons with high blood pressure and cholesterol, diabetics, as well as to all those taking care of their health.
Storage conditions and expiration date:
- 24 months if stored below -18°C
- 30 days if stored between -12°C and -18°C
- 7 dana u slučaju čuvanja na temperaturnom days if stored between -6°C and -12°C
- 24 hours if stored between 0°C and +4°C
Frozen broccoli should be put in boiling water and from the moment the water restarts boiling, broccoli should be cooked for at least 15 - 20 minutes or until gastronomic effect is reached. No need to thaw before preparation.