Broccoli
Broccoli is a green vegetable (Brassica oleracea var. italica) in the flowering plant family Brassicaceae (formerly Cruciferae), characterized by plump green flower heads arranged in a tree-like style on branches sprouting from a easy, edible stalk. The term broccoli also is applied for the edible flower clusters and stalk of this plant.
Broccoli closely resembles the vegetable cauliflower, which is the same species as Brassica oleracea italica, Brassica oleracea, only a different cultivar, though broccoli is green instead than white same cauliflower.
Broccoli is one of a vast align of plants that provide value to human beings. In the cause of broccoli, it is a broadly nutritious food. Broccoli is a healthy source of vitamin C, iron, fiber, potassium, vitamin A, calcium, zinc, magnesium, carotene, and vitamin B. It is considered to be important in the prevention of certain types of cancer, along with diabetes, heart disease, osteoporosis, and high blood pressure,
RECIPES:
Broccoli Salad With Creamy Feta Dressing
1/3 cup crumbled feta cheese
1/4 cup plain yogurt
1 tablespoon lemon juice
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
3 cups chopped broccoli florets
7 ounce can chickpeas, rinsed and drained
1/2 cup chopped red bell pepper
1. Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.
2. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.
Cover and refrigerate for up to 1 day.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, heart healthy, healthy weight, gluten free diet.
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