Choosing the edible parts of broccoli - is it possible to eat the stalk and stalk?

Broccoli is considered the genetic predecessor of cauliflower, but it surpasses the latter in taste and beneficial properties. Few people know that not only green inflorescences of vegetables are suitable for eating. Let's look at what parts of broccoli are eaten and how best to cook them.

What are the benefits of broccoli?

The vegetable is good for children, the elderly, people prone to diabetes, and pregnant women. Vitamin B9 (folic acid), contained in broccoli, is important for the successful development of the fetus, reduces the risk of miscarriage in early pregnancy and the likelihood of having a child with congenital pathologies.

Green florets and other parts of broccoli resist:

• diseases of the gastrointestinal tract;
• development of atherosclerosis, formation of cholesterol plaques;
• pathologies of the cardiovascular system, including heart attacks and strokes;
• disorders of the nervous system;
• inflammatory processes in the body (pain in the joints and spine, bleeding gums);
• metabolic disorders.

Vegetable consumption stimulates bile production, accelerates tissue regeneration due to the presence of antioxidants. The product is recommended for patients who have undergone surgery. Broccoli improves the condition of hair and nails.

Reference! The antioxidants glucoraphanin, diindolylmethane and indole-3-carbinol inhibit the growth of cancer cells. Particularly interesting is sulforaphane, which is formed from glucoraphanin.It has antidiabetic and anti-inflammatory properties, protects the heart and liver. Most of it is found in broccoli sprouts. Steaming and drying increase the amount of antioxidants, while freezing and boiling reduce their concentration.

Broccoli is recommended to be consumed daily by people affected by radiation. Radioactive substances and heavy metal salts are removed from the body.

Composition and properties

Broccoli is a source of fiber, which cleanses the intestines and stabilizes blood sugar levels. Cabbage has high nutritional value:

1. It is rich in vitamin C, which strengthens the immune system and has powerful antioxidant properties. 100 g of cabbage contains almost 100% of the daily value of ascorbic acid.
2. Broccoli contains vitamins B, A, PP, E and K. The latter contains up to 85% of the daily value per 100 g. It is involved in the metabolism of the skeletal system and connective tissue, helps the kidneys, the absorption of calcium by the body, and regulates blood clotting.
3. Potassium strengthens the heart and helps remove excess fluid from the body.
4. Silicon, which is 260% of the daily value per 100 g in vegetables, is important for the formation of connective tissue, promotes hair and nail growth, and stimulates the immune system.
5. Phosphorus and calcium strengthen bone tissue.
6. Iron is involved in the formation of blood cells.
7. Magnesium is beneficial for the cardiovascular and nervous systems.
8. Copper contributes to the normal development of the human musculoskeletal system.

Broccoli also contains other microelements: manganese, selenium, zinc. Lutein and zeaxanthin improve visual acuity and prevent free radical damage to cells.

KBZHU

The calorie content of cabbage is very low: 34 kcal per 100 g.The energy value varies depending on the cooking method, although even when fried, cabbage remains low in calories.

BJU per 100 g of vegetable:

• proteins - 2.8 g;
• fat - 0.4 g;
• carbohydrates - 4 g.

The cabbage inflorescence has nutritional value. It is cut off in an underdeveloped form. If you miss the moment, the buds will turn into flowers and the vegetable will become unfit for food.

What parts are there and how

When purchasing, it is important to choose a young and fresh-looking plant. If there is yellowness in the color, it is better not to use such cabbage: it is overripe or was stored incorrectly. There will be no benefit from such a product.

Let's consider whether the stalk, stems, leaves and roots can be eaten.

Inflorescences

The inflorescences are considered the most delicious part of the plant. Many dishes are made from them. In addition to regular frying and boiling, they are baked, marinated, fried in batter, and added to soups and drinks.

Stem

The stems contain a large amount of fiber: approximately 3-4 g each. They contain much more useful substances than other parts.

Do you eat cabbage stalks or not? It is prepared like other parts: boiled, fried, steamed and even canned. It has a sweetish taste, consists of fibers, and is covered with a dense skin. Therefore, before preparing the dish, it is removed with a vegetable peeler, the stems are cut into pieces and used together with the inflorescences.

Attention! The stems take a few minutes longer to cook than the florets, so they are added to the dish a little earlier.

In the stew, broccoli is poured with boiling water and brushed with oil before baking. It is better to use the barrel in rawto get the maximum benefits for the body.

Leaves

Leaves are also edible parts of the vegetable. The large amount of vitamin A makes them especially beneficial.The greener the leaves, the spicier and richer they are, similar in taste and texture to spinach. If you pour boiling water over them, the harsh taste will go away. Greens are eaten fresh, fried, baked, steamed or boiled. Often used to make sauces or added to omelettes, vitamin cocktails, and pickles with cucumbers.

Broccoli leaves contain the most beta-carotene compared to the stems and florets.

stump

How to use the stalk? It is not customary to add it to dishes, as it tastes harsh and slightly bitter. However, this does not prohibit eating it, especially if the vegetable is grown in your own garden.

The stalk is grated and used to make soups, pancakes or salads. It is baked in the oven: first placed on a baking sheet and greased with oil.

Do they eat the stem of a vegetable bought in a store? Nutritionists do not recommend doing this, since the stalk accumulates harmful substances.

Root

Broccoli root is not used as food: it is bitter and irritates the stomach lining.

How to cook broccoli

Broccoli dishes are very diverse: nutritious smoothies, pies, puree soups, and casseroles are prepared from it.

Quick cooking in a frying pan

The preparation time for this dish is approximately 30 minutes. For 1 serving you will need:

• broccoli - 150 g;
• butter - about 10 g;
• chicken eggs - 3 pcs.;
• vegetable oil - for frying;
• pepper and salt - to taste.

Fill the pan with water and place on high heat, bringing to a boil. Add some salt to the liquid and dip the vegetable inflorescences into it for 5 minutes. They are then removed with a colander and transferred to ice water to obtain the broccoli al dente. If this is not done, the cabbage will be overcooked under the influence of heat.

The cooled inflorescences are transferred to a heated frying pan, add butter and pour in eggs beaten with salt and pepper.

Broccoli Stem Salad

To prepare the salad you will need:

• broccoli stalks - 2 large;
• apple - 1 pc.;
• carrots - 1 pc.;
• cucumber - 1 pc.;
• onion - 1 large;
• mustard - 1 tsp;
• sour cream - 4 tbsp. l.;

The stems are ready to eat immediately after cleaning. Cabbage, carrots and onions are cut into strips, cucumber and apple into slices. Mix everything and season with sour cream and mustard.

Green smoothie

Smoothies are called vitamin drinks. This option fits into many diets, including sports and diabetic ones. This is a vitamin concentrate.

To prepare 3 servings you will need:

• broccoli - half a medium head of cabbage;
• cucumber - 1 large;
• celery - 1 medium;
• a few drops of fresh lime juice;
• clean water - 150 ml.

Boil the broccoli a little in salted water until soft, disassemble it into individual inflorescences, and leave the stem as well. All vegetables are cut into cubes and placed in a blender. Add lime juice.

The resulting mass is crushed to the consistency of a thick drink. If necessary, dilute with water. Smoothies are usually served in transparent glasses, garnished with a small sprig of mint. This drink is filling and refreshing.

Contraindications for use

Side effects occur when the vegetable is abused. Among them are gas formation and irritation of the digestive system due to excessive amounts of fiber.

Broccoli is contraindicated for people with pancreatic diseases or high stomach acidity. The vegetable may interfere with the effectiveness of medications that reduce blood clotting.

Doctors recommend limiting cabbage consumption for people with hypothyroidism, a thyroid disease that slows down metabolic processes in the body.

Conclusion

Broccoli is a healthy vegetable that is recommended to be consumed regularly by people who have no contraindications. Cabbage is nutritious and delicious when prepared correctly. It is important to know how to use different parts of the plant so that they only bring benefits.