TIPS COOKING BROCCOLI

From the flower of plants like cabbage, broccoli turns into a vegetable rich in benefits. Eaten raw can, processed into a variety of dishes is also delicious.

“Vegetable is potent to prevent colon cancer, prostate cancer, lung cancer and stomach cancer”

It’s no secret if broccoli is called a vegetable full of health benefits. This close relative of cauliflower is rich in provitamin A (carotenoids), folic acid and vitamin C. Broccoli also contains many important minerals such as calcium, potassium, potassium, iron and selenium. Sulfur in the form of glucosinolate, antidote compounds, monoterpene and genestein can also be found in broccoli. While flavonoids and fiber increasingly enriched the nutritional content of broccoli.

With a myriad of nutrients above, broccoli also provides great health benefits for the body. Vegetable is potent to prevent colon cancer, prostate cancer, lung cancer and stomach cancer. In addition to being an antioxidant, fiber-rich broccoli is also useful to prevent constipation (constipation) and various other digestive disorders.

Although rich in benefits, broccoli has one weakness, namely easily damaged. This vegetable does not have a long enough shelf life. That’s why you also need to understand how to choose, save and cooking broccoli so that the taste and value of broccoli can stay awake.

 Tips for Choosing BROCCOLI:

    Choose a broccoli that is dry because the water trapped in between broccoli buds will be hard to get out. As a result, the buds and surrounding areas will decay easily during storage. If necessary, wiggle broccoli to remove the water trapped on the sidelines of the flower.

    Notice the appearance of the flower. Choose buds that are still bud and dense with a dark green color and compact.

    Do not buy broccoli that has blackish or yellowish spots. These spots can be caused by dirt, wilts or rotting points. Also observe the marks of truncation at the base of the stem to detect a foul trace in the middle of the trunk. If pressed, the rotten trace will feel soft and watery.

    Feel free to use your sense of smell to recognize the symptoms of invisible decay.

    To find out which broccoli you buy fresh or not, press the stem over the broccoli with the fingertips. Fresh broccoli has a stick that is still hard.

Broccoli Saving Tip:

    Broccoli can be stored in the refrigerator for up to four days, depending on the level of freshness when purchased.

    Clean broccoli from the possibility of caterpillars. Dip into warm water with the crop position pointing down. After the caterpillar comes out, lift and flick the broccoli.

    Cut a stalk that is too long with a maximum of 4 pieces finger included. The bumps are too long to make the broccoli grow quickly so that the flower becomes bloom and yellow.

    Enter the broccoli into black plastic to keep the moisture. Black plastic makes broccoli isolated from light and slows down its metabolism. The result is a green color and the freshness will last longer.

Broccoli Cooking Tips:

    Cooking broccoli requires its own caution. Simply cooked for a while so that the vitamin is not damaged and the color remains attractive. Cooking too overcooked broccoli makes the color turn blackish. Nutritional levels are also much lost, especially vitamin C. In order to keep the broccoli fresh green, boil with boiling water that has been mixed with 1/2 teaspoon salt.

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