May 2007 - Posts

• Health and Chinese Cabbage - Cin Kabagi

  Health and Chinese Cabbage (Çin kabağı) Chinese cabbages (Çin kabağı) are a source of pro-vitamin A carotenoids, vitamin C, fiber and folate. Vitamin A is good for sight, bones, teeth, skin, body tissues, reproduction and the development of the hormonal functions and Co-enzymes. Vitamin C is a powerful antioxidant, so it protects against several types of cancer and intensifies the immunological functions. Research shows that fiber consumption helps to protect against some intestine disorders, including intestine cancer. Folate is important for a healthy pregnancy and for the new-born's health. A higher consumption of folate can also protect against cardiovascular diseases and cancer, particularly colon and uterus cancer. Folate takes part in the mental functions, helping children to keep their attention. Chinese cabbages (Çin kabağı) are very digestive, so they are indicated for people with gastrointestinal problems. In addition, their consumption is a good prevention against several pathologies, like constipation, cardiovascular hypertension and other diseases. Posted May 20 2007, 07:49 PM by admin with 1 comment(s) Filed under: Vegetables, Sifa, Saglik, Sebze, Çin Kabagi, Chinese Cabbage

• Chinese Cabbage - Cin Kabagi

  Chinese Cabbage - Çin Kabağı The Chinese cabbage (Çin kabağı) is a vegetable that little by little spreads all over the continents, although in Asia it is a well-known and highly consumed product. They are consumed in many different ways, both raw and cooked, and they supply significant quantities of vitamins and minerals to the organism. Chinese cabbages (Çin kabağı) belong to the family of the Brassicas, the same as the headed cabbage, broccoli or cauliflower. They are highly consumed in the Far East, known for more than 1,500 years, although in Europe their consumption spreaded during the 1970's decade. Chinese cabbages (Çin kabağı) are consumed raw, mainly in salads, or cooked in soups, meat or vegetable stews. They are an important source of vitamins and minerals. Besides, they are low in calories and rich in fiber, reason why they are suitable in hypocaloric diets. Posted May 20 2007, 07:48 PM by admin with no comments Filed under: Vegetables, Sebze, Çin Kabagi, Chinese Cabbage

• Health and Chard - Pazı

  Health and Chard (Pazı) Like most of the leaf vegetables, chard (pazı) barely supplies energy, although it contains some carotenoids, vitamin C and folate. Vitamin C may influence in some physiological processes, including the suppression of nitrosamine formation in the intestine. Nitrite, found in food and water, may react with amines to produce nitrosamines, which have a carcinogenic character. Vitamin C may also help to protect from cancer in several parts of the body, and at the same time intensify the immunological functions. Diets which are rich in carotenoids are identified with a smaller risk of contracting cancer and cardiovascular diseases. Folate is necessary for a healthy pregnancy. The chard (pazı) is a refreshing, laxative and diuretic vegetable. It is used to treat inflammations of the urinary apparatus, constipation, haemorrhoids and dermatosis. Boiled and ground chard (pazı) can be used as a poultice on burns, abscesses, boils, tumours and haemorrhoids. The chard (pazı) has multiple medicinal and nutritional applications. If it is eaten in salads, with lemon juice, it fortifies the stomach and invigorates the brain; it helps to make the nerves go down. To treat gall stone, drink a glass of chard (pazı) juice and watercress juice in equal parts, before eating. The chard (pazı) is beneficial for the following diseases: kidney, urethra and renal pelvis inflammations, liver disorders, inflammations of the gall bladder, hepatic and nephritic colic, gout, rheumatism, diabetes, skin diseases like eczema, ulcers, sores, intestine haemorrhages, duodenum inflammations, enterocolitis, asthma, urine suppression, difficult or painful urination, vomits with blood, etc. For all these disorders, chard (pazı) will be eaten in salads or steamed, or even better, in juice. Boiled roots are excellent for the liver. The roasted and ground fruit is drunk in infusion to treat dysentery, uterine haemorrhages and abundant urine. Chard (pazı) poultices are used to treat hardening or *** cancer, haemorrhoids, ulcers, wounds, sores. Fresh chard (pazı) leaves are mixed with celery to treat rheumatism. Boiled chard (pazı) is used to heal enemas, relieving bloody diarrhoeas as well. It is effective against feverish conditions, specially typhus; if we need a greater effect, boil the ground root with camomile and mallow bark. Posted May 20 2007, 07:46 PM by admin with no comments Filed under: Vegetables, Sifa, Saglik, Health, Sebze, Pazı, Chard

• Chard - Pazı

  Chard - Pazı The chard (pazı) is a plant with large green leaves and fleshy white stalks, used for human nutrition. It is usually eaten cooked and seasoned like boiled food, or as meat or fish garnish. Its taste is similar to that of spinach but somewhat smoother. As with the rest of vegetables, it is recommended to consume it as soon as possible, since it looses nutritious properties soon after harvesting. It is kept in the fridge for no more than 4 days; storage conditions improve if we introduce the unwashed leaves in a perforated plastic bag. It is a laxative and digestive plant; it is one of the richest vegetables in calcium after spinach. They are sold in the markets all over the year and they are found fresh or frozen. The best units are those with smooth, bright and uniform green-coloured leaves. The stalks must be hard and of a white colour. They are highly recommended in slimming diets since they represent a very low caloric supply. However, people suffering from gall or kidney stones must limit the consumption of this vegetable, since they contain high levels of oxalates.   Posted May 20 2007, 07:44 PM by admin with no comments Filed under: Vegetables, Sebze, Pazı, Chard

• Celery - Kereviz Sapı

  Celery - Kereviz Sapı Celery (kereviz sapı) has a bitter taste and a strong smell, and because of this besides consumption of the stalks, it is also used as an aromatic. Celery (kereviz sapı) is a vegetable with long petioles, meaty and succulent that are known as stalks. It may  be used as an aromatic, and besides the stalk, the leaves and the seeds are used. In the food and agriculture industry, celery (kereviz sapı) is used in many different ways: such as preserved celery (kereviz sapı), dehydrated celery (kereviz sapı) or even celery (kereviz sapı) oil. Celery (kereviz sapı) is a source of vitamins B, C and A and two stems provide approximately 15% of the recommended daily intake of vitamins A and C.  The bitter taste and strong smell is due to different components such as a glucose called apiina and an oil called apiol,  although in modern varieties this bitter taste has been greatly reduced. Celery (kereviz sapı) consists of hollow shoots that are cylindrical, angular, sliced and small from which comes a rosette of alternate leaves, whose meaty petioles are the aforementioned stalks. There are different varieties according to their edible part and the white or green colour. Celery (kereviz sapı) can be eaten raw or cooked. It can be included in a variety of salads. Serve pieces of celery (kereviz sapı) with sliced peppers and carrot and cucumber chunks as crudite for savoury dips. Serve the best inner stalks to accompany a cheeseboard, with bread or biscuits and a small dish of sea salt for dipping. Celery (kereviz sapı) can be sauteed or served au gratin as a vegetable side dish. It adds flavour and texture to soups, stocks, casseroles and risottos. Remove any damaged or bruised outer stalks (these can be used for stock or soup) and trim off the leaves. Separate the stalks, trim off the ends and pull off any strings. Scrub well and rinse under cold running water to remove any traces of soil or grit. Slice into even-sized pieces for cooking and bite-sized pieces for salads. Celery (kereviz sapı) can be pan-fried or served au gratin. To pan-fry celery (kereviz sapı), heat 1 tablespoon of olive oil in a frying pan, add the chopped celery (kereviz sapı) and season well, cook stirring occasionally, for 10-15 minutes or until it is tender but crisp. To cook celery (kereviz sapı) au gratin, preheat the oven to 190C. Fry the celery (kereviz sapı) as above, transfer to an ovenproof dish and cover with cheese sauce, top with grated Cheddar cheese and bake for 20 minutes or until golden brown. Health and Celery (Kereviz Sapı)   Celery (kereviz sapı) is a source of vitamin C: two stalks provide approximately 15% of the daily recommended intake for vitamin A and approximately 15% for vitamin C. The anti-oxidant properties of vitamin C are well-known, as well as its ability to protect against many types of cancer. Celery (kereviz sapı) is also a source of potassium and carotene vitamin A, although white celery (kereviz sapı) does not contain much vitamin A. In variable proportions, celery (kereviz sapı) contains flavonoids depending on the variety and type of crop. Flavonoids have an anti-oxidant effect protecting against cancer and there are indications that it inhibits arteriosclerosis and thrombosis. Herbalists have used celery (kereviz sapı) forever to treat different pains. It is famous for its diuretic effects and helps infections in the urinary tract, bladder and also those that suffer from rheumatoid arthritis.   Celery (kereviz sapı) is principally made up of water and due to its low caloric values, it is a vegetable recommended in slimming diets, and also helps take away the feeling of hunger. It’s consumption is also indicated for lack of appetite and slow digestive systems. Its carbohydrate content is low, and because of this can be included in the diets for diabetics. Celery (kereviz sapı) is also traditionally considered as a remedy for nervousness, as it has been proven that the essential oil contains calming agents. Other beneficial properties of the essential oil of celery (kereviz sapı) are that it has mucolytic, laxative and choleretic actions that facilitate the elimination of liquids and stimulate the production of hydrochloric acid in the stomach, which facilitates digestion and the use of the proteins. Furthermore, celery (kereviz sapı) contains important nutrients for the health of the skin, eyes and hair.   Health and Celery (Kereviz Sapı) Celery (kereviz sapı) is a source of vitamin C: two stalks provide approximately 15% of the daily recommended intake for vitamin A and approximately 15% for vitamin C. The anti-oxidant properties of vitamin C are well-known, as well as its ability to protect against many types of cancer. Celery (kereviz sapı) is also a source of potassium and carotene vitamin A, although white celery (kereviz sapı) does not contain much vitamin A. In variable proportions, celery (kereviz sapı) contains flavonoids depending on the variety and type of crop. Flavonoids have an anti-oxidant effect protecting against cancer and there are indications that it inhibits arteriosclerosis and thrombosis. Herbalists have used celery (kereviz sapı) forever to treat different pains. It is famous for its diuretic effects and helps infections in the urinary tract, bladder and also those that suffer from rheumatoid arthritis. Celery (kereviz sapı) is principally made up of water and due to its low caloric values, it is a vegetable recommended in slimming diets, and also helps take away the feeling of hunger. It's consumption is also indicated for lack of appetite and slow digestive systems. Its carbohydrate content is low, and because of this can be included in the diets for diabetics. Celery (kereviz sapı) is also traditionally considered as a remedy for nervousness, as it has been proven that the essential oil contains calming agents. Other beneficial properties of the essential oil of celery (kereviz sapı) are that it has mucolytic, laxative and choleretic actions that facilitate the elimination of liquids and stimulate the production of hydrochloric acid in the stomach, which facilitates digestion and the use of the proteins. Furthermore, celery (kereviz sapı) contains important nutrients for the health of the skin, eyes and hair. Posted May 20 2007, 07:42 PM by admin with no comments Filed under: Vegetables, Sifa, Saglik, Health, Sebze, Celery, Kereviz

• Health and Celery - Kereviz

  Health and Celery (Kereviz) Celery (kereviz) is a good source of pro-vitamin A carotenoids, vitamin C and flavonoids. The cooking process diminishes the content of vitamin C. This vitamin is a powerful antioxidant that may protect against cancer in several parts of the body; at the same time, it fights virus and infections. It is thought that flavonoids are also protective elements against cancer and cardiovascular diseases. It is important to highlight that celery (kereviz) has some medicinal qualities, since it is a diuretic plant and it contains exciting properties. It is an excellent depurative for the organism although it may cause indigestion if it is eaten raw. Celery (kereviz) can be served blanched for salads or cooked.  It can be mashed with other root vegetables such as potatoes, turnips (şalgam) or parsnips or served as a puree flavoured with black pepper and garlic. Celeriac (kereviz) goes particularly well with beef and game dishes and is a flavoursome addition to hearty winter stews with beef or venison or chunky vegetable soups such as celeriac (kereviz) and blue cheese. Peel the celery (kereviz) and cut into even-sized chunks if cooking or matchsticks if using in salads. To prevent discolouration, place the pieces into a bowl of water, with a squeeze of lemon juice added. Celery (kereviz) can be blanched, boiled or steamed. To blanch celeriac (kereviz) matchsticks for salads (this helps remove a slightly bitter taste), bring a pan of water with a squeeze of lemon juice added to the boil, drain the prepared celeriac (kereviz) and add to the pan. As soon as the water returns to the boil, pour the celeriac (kereviz) into a colander in the sink and rinse under cold running water until well chilled. Pat dry before using. To boil, bring a pan of water with a squeeze of lemon juice added to the boil, drain the prepared celeriac (kereviz) and add to the pan, boil for 15-20 minutes or until tender. To steam, place the prepared celeriac (kereviz) in a steamer and cook for 15-20 minutes or until tender. Serve celeriac (kereviz) chunks whole, topped with butter and black pepper or mash, or puree.   Posted May 20 2007, 07:40 PM by admin with no comments Filed under: Vegetables, Sifa, Saglik, Sebze, Celery, Kereviz

• Celery - Kereviz

  Celery - Kereviz Celery (kereviz) is a large root, generally thick, spherical and surrounded by small secondary roots, that are usually remover for their commercialisation. It is of a ground-like brown colour and it has a hard and compact yellowish white flesh. It is very succulent, having a strongly marked celery taste, although sweeter and more perfumed. Celery (kereviz) belongs to the Apiaceae family. It has stiff and pinnate leaves. For every 100 g of fresh product we obtain an energetic value of 18.17 kcal. Among minerals, the one in greater proportion is potassium. Cut in strips or grated, it is an ideal ingredient in salads and soups; it is also used in multiple stews, being an excellent garnish for meat and fish dishes. Posted May 20 2007, 07:38 PM by admin with no comments Filed under: Vegetables, Sebze, Celery, Kereviz

• Health and Cauliflower - Karnabahar

  Health and Cauliflower (Karnabahar) The cauliflower (karnabahar) is rich in vitamin C and is a good source of folate. A ration of 125 g provides 100% of the daily vitamin C consumption recommended and at least 10% of folate. Folate is important for the normal development of the cells and it is stated that a high consumption is important to have a healthful pregnancy and to protect against cardiovascular diseases and cancer. Vitamin C is a powerful antioxidant that protects from some types of cancer, at the same time that intensifies the immunological functions. The cauliflower (karnabahar) is a source of potassium and fiber and is low in calories. The vegetables belonging to the Cruciferous family contain a ' cocktail' of compounds called phytochemicals, which protect against several types of cancer. The cauliflower (karnabahar)  is a culture known from the old times. Nevertheless, before it was used for cooking it was intended for medicinal aims to treat several diseases, like diarrea or headache. Sometimes, its leaves are boiled to use them as a remedy for hoarseness and inflammations of the bronchial mucous membrane. Besides, it is rich in sulfur, so this boiling is also beneficial for the intestine. Posted May 20 2007, 07:37 PM by admin with no comments Filed under: Vegetables, Sifa, Saglik, Karnabahar, Cauliflower, Sebze

• Cauliflower - Karnabahar

  Cauliflower - Karnabahar The cauliflower (karnabahar) is a vegetable that belongs to the cabbage family. The part that one consumes is the flower or inflorescence, highly appreciated for its taste. It is an important source of vitamins and minerals. In addition, it contributes with fiber and it is low in calories. The cauliflower (karnabahar) is a very old culture that originates from Asia. It is mainly a winter vegetable, with a pleasant and very characteristic taste. It can be presented in many ways, both raw and cooked. Among the possibilities, it is served boiled, stewed, roasted, fried, au gratin with cheese, in puree and in vegetable soups. It is also preserved in oil, in brine or pickling. The part that is consumed is the group of flowers, which is round and big, usually white. There exist numerous varieties of this vegetable, classified according to the period of harvesting, its shape or colour, since there are green and violet cauliflowers (karnabahar). This wide range makes its consumption possible all the year round, although it is a typical winter culture. Its nutritious properties are similar to those of the rest of cabbages. It is suitable for diets, since it is low in calories and rich in fiber. It is a rich in vitamins and minerals. It prevents heart and intestine diseases. Cauliflower (karnabahar) can be eaten raw or cooked. Raw cauliflower (karnabahar) can be served in salads or as a crudite for dips. It can be made into the ever-popular dish, cauliflower (karnabahar)  cheese or served simply as an accompanying vegetable. Cauliflower (karnabahar) can be made into soup or included in curries, stocks, stir fries and chutneys. Along with green beans, marrow and cucumber it is the one of the classic ingredients in piccallili, a mixed summer vegetable preserve flavoured with mustard and turmeric which gives it a distinctive yellow colour. Cut away any outer leaves (these can be cooked like cabbage) and trim the base of the stem. Wash the cauliflower (karnabahar) thoroughly in cold running water. If cooking whole either cut a cross in the base of the stem or remove a core from the stalk with a potato peeler this helps to ensure even cooking. Alternatively cut the head into even-sized florets and discard the main stalk which can then be used in stocks or soups Cauliflower (karnabahar)  can be boiled or steamed. To cook a whole cauliflower (karnabahar), place it stem down in a large pan containing 2 5 cm of boiling water (add a squeeze of lemon juice to enhance the creamy white colour), cook for 15 20 minutes until the stalk is tender but still firm. Drain well. To cook florets, bring a pan of water to the boil and cook for 5-10 minutes. Alternatively steam florets for 5-10 minutes. Drain the florets well before serving and season with black pepper. Posted May 20 2007, 06:50 PM by admin with no comments Filed under: Vegetables, Karnabahar, Cauliflower, Sebze

• Health and Carrot - Havuc

  Health and Carrot (Havuç) The carotene is a liposoluble substance that gives the carrot's (havuç) characteristic colour. In fact, the substance name comes from this vegetable, from which the carotene was isolated for the first time. There are two types of carotene: beta and alpha-carotene, that are pro-vitamin A compounds. In the human body, these carotenoids give rise, with different levels of effectiveness, to vitamin A. They become the most important source of vitamin A in diets with small quantities of this vitamin or with no products of animal origin. Vitamin A is essential for sight, growth, the development of bones, to keep the body's tissues, reproduction and the development of the hormonal role and the Co-enzymes. Among the people, the high consumption of carrots (havuç)  has been associated to a decrease of the risk of contracting cancer in several parts of the body. The consumption of carrots (havuç) provides a good level of antioxidant vitamin E and fiber, and it also helps to reduce cholesterol levels in the blood. The carrot (havuç)  has many medicinal properties. Popular culture recommends its consumption in infusions, juices, broths or syrups to fight against some aches and diseases, such as anaemia, constipation or arteriosclerosis. The carrot (havuç) has many healing properties. It fights anaemia, increasing the number of red corpuscles and the haemoglobine, it is mineralizer, tonic, gastric and intestinal healer, depurative, diuretic, carminative and vermifugal. It also rejuvenates the tissues and the skin and activates the healing of wounds, ulcers and burns. In external use it is recommended to cure sores, ulcers, burns, furuncles, eczemas, shingles, chilblains, chaps and abscesses. The procedures vary according to the use. In some cases the juice is drunk directly, with honey, milk or on its own. In other cases the carrot (havuç)  soup or the infusion are recommended. Posted May 20 2007, 06:49 PM by admin with no comments Filed under: Vegetables, Sifa, Saglik, Health, Havuc, Carrot

• Carrot - Havuc

  Carrot - Havuç The carrot (havuç) is one of the most cultivated vegetables in the world. Its consumption has spreaded widely, since at present it is available all the year round. The part of the carrot (havuç) that we consume is its root, of which there are various shapes and tastes. It stands out for its content in carotene and vitamin A, B and C. The part of the plant that we consume is the root, of which there are different varieties, so the taste and the shape vary, although they are always orange. For fresh consumption, people prefer the cylindrical shape. It is an important product in nowadays modern diet, due to its content in vitamin A, B and C; it is highly appreciated for its carotene content, precursor of vitamin A. Among the diverse uses that it has been given throughout the history, apart from foodstuff, we must highlight the sugar extraction or the use of the seeds as a medicine by Celts and Romans. It is intended for fresh consumption, for the industry, for purees, frozen, tinned. Carrots (havuç) can be eaten raw or cooked. Raw grated carrots are included in salads such as coleslaw and can be added to rice and nut salads or pasta salads. They can be included in soups, stews and pies. Spices such as cardamom, cumin and coriander and herbs such as parsley and chives go particularly well with cooked carrots (havuç). Carrots (havuç)  are also included in a variety of sweet recipes, such as carrot (havuç) cake. Carrots (havuç) should be peeled, topped and tailed and washed before cutting into rounds, cubes or strips. Baby carrots (havuç) need to be scrubbed, topped and tailed and washed before cooking whole. Carrots (havuç) can be boiled, baked, roasted or steamed. To boil carrots (havuç), bring a pan of water to the boil, add the chopped carrots (havuç) or whole baby carrots (havuç)  and cook for 10-12 minutes, depending on size, until tender. To bake, preheat the oven to 190°C, place sliced carrots (havuç) in an ovenproof dish with a knob of butter, 5 tablespoons of water and 1 tablespoon of clear honey, cover tightly with foil or a lid. Cook for 50-55 minutes or until tender. To roast preheat the oven to 200C. Add 2 tablespoons of olive oil to a roasting tin and heat in the oven, add sliced carrots (havuç), season well and roast for 45-55 minutes or until tender. To steam, place chopped carrots (havuç) or whole baby carrots (havuç) in a steamer and cook for 10-15 minutes or until tender. Posted May 20 2007, 06:48 PM by admin with no comments Filed under: Vegetables, Havuc, Carrot

• Health and Brussels Sprout - Bruksel lahanasi

  Health and Brussels Sprout (Brüksel lahanası) Brussels sprouts (Brüksel lahanası) are rich in pro-vitamin A carotenoids, vitamins C, E, B6, B1, folate and other protecting compounds. Vitamin A is essential for sight, growth, bone development, the tissues maintenance and the development of the hormonal role and the Co-enzymes. It is also known that vitamin C has an antioxidant capacity that protects against cancer and intensifies the immunological functions. For a healthy pregnancy, a high consumption of folate is important. Folate can also protect against the cardiovascular diseases and cancer, and therefore it is important that elderly people consume it. Brussels sprouts (Brüksel lahanası) contain the phytochemical sinigrin, that suppresses the development of precarcinogenic cells. The potassium content in this vegetable helps to maintain the water levels in the human body balanced. Brussels sprouts (Brüksel lahanası)  are useful in stages of weakness and exhaustion. They help to improve the general conditions of the organism, fortifying the immune system. Moreover, they are used in diets and they clean the intestine. Brussels sprouts (Brüksel lahanası) have different medicinal uses. One says that they help in case of exhaustion and lack of energy, they improve wit and the capacity of concentration. They also improve the mood, contributing to vitality and fortifying the immune system. They help hair shine and skin smoother, they favour the excretion of fluids and the loss of weight; they clean the intestine and are useful against constipation. Posted May 20 2007, 06:47 PM by admin with no comments Filed under: Vegetables, Sifa, Saglik, Health, Bruksel Lahanasi, Brussels Sprouts

• Brussels Sprouts - Bruksel Lahanasi

  Brussels Sprouts - Brüksel Lahanası The Brussels sprout (Brüksel lahanası) is highly appreciated for its cooking properties and particular taste, similar to the rest of the cabbages. They are only consumed cooked, although they admit all sorts of presentations. Brussels sprouts (Brüksel lahanası) are the axillary buds of the plant that transform into small, almost spherical and tight hearts. Brussels sprouts (Brüksel lahanası) come from curly cabbages. They are not plants of high production; however, they are very appreciated during the winter months for their vitamins and minerals contents, both in fresh as for the industry, along with their particular flavour. Brussels sprouts (Brüksel lahanası) are served cooked. Serve as an accompanying vegetable to roast turkey or chicken or to game dishes. Toss in butter and sesame seeds or top with crispy bacon before serving or serve simply with ground black pepper. Wash thoroughly in cold water, trim off any damaged leaves and the stem. For larger sprouts, cut a cross in the base of each sprout with a small, sharp knife - this ensures the thick stem cooks at the same rate as the leaves. Sprouts can be boiled or steamed. To boil, bring a pan of salted water to the boil, add the sprouts and cook for 10-15 minutes or until tender. To steam, place in a steamer and cook for 15-20 minutes or until tender. Drain well before serving. Posted May 20 2007, 06:45 PM by admin with no comments Filed under: Vegetables, Bruksel Lahanasi, Brussels Sprouts

• Broccoli - Brokoli

  Broccoli - Brokoli The broccoli (brokoli) is a vegetable that belongs the cabbage family. Its consumption increases constantly, since it is a healthy food with multiple culinary uses. It has a pleasant taste and it is rich in mineral and vitamins. It is also low in calories. The broccoli (brokoli)  is an original production of Italy. It is very similar to the cauliflower, some authors even consider it the same variety. Its production is spreading day by day, because it is healthy and easy to prepare. It can be consumed in many ways, au gratin, steamed or as garnish in all sorts of dishes, even raw along with sauces or cheeses. It is a foodstuff rich in vitamins, mainly vitamin C and A. It contains fiber, calcium, iron and potassium. Besides, it is low in calories and fats, reason why it is recommended in diets. The broccoli (brokoli) is a plant similar to the cauliflower. Like the latter, the edible part are the flowers before their opening, grouped in inflorescences forming more irregular and opened heads than in the case of the cauliflower. In this case, the colour may be dark green, bluish or purple, depending on the varieties. Posted May 20 2007, 06:42 PM by admin with no comments Filed under: Vegetables, Brokoli, Broccoli

• Health and Broccoli - Brokoli

  Health and Broccoli (Brokoli) The broccoli (brokoli) is rich in vitamins and provides great amounts of other compounds known for their protective aids against some diseases. It has numerous properties to fight against cancer, among which are included vitamin C, betacarotene and fiber. A stem of broccoli (brokoli) of average size accounts for 20% of the daily vitamin C recommended and 15% of vitamin A, in betacarotenes. Both vitamin C and betacarotene are antioxidant, a substance that can reduce and prevent the damage that free radicals cause in the human cells. Free radicals play an important role in the aging process: cataracts, heart diseases and cancer. The broccoli (brokoli) is rich in phytochemicals indole-carbinol and sulphoraphane. Indole-carbinol causes the estrogen breakdown, an hormone that seems to stimulate the development of some types of mammary tumors. Some researchers think that a ration of broccoli (brokoli)  a day provides enough indole-carbinol to reduce the risk of tumors. Sulphoraphane increases the activity of the protective enzymes against cancer. Due to its high fiber content, the broccoli (brokoli) helps fighting diabetes. The fiber improves the control of sugar in the blood, thus diminishing the need to resort to the insulin or other medicines. The potassium has an important role in the control of blood pressure. 100 g of broccoli (brokoli) contain 15% of the recommended daily potassium consumption. This vegetable also carries out a role in preventing heart diseases. The broccoli (brokoli)  is low in fat and calories and rich in vitamins, fiber, calcium and potassium, that help the development of the heart's functions. The broccoli (brokoli) consumption can help people who suffer from stress or nerves. It is an important iron source for women during menstruation and helps to lower the blood pressure. The broccoli (brokoli) is useful for people under stress, since it helps to control the nerves, bad temper and sleep disorders. This vegetable is recommended during the winter months to prevent the colds and flu infections. It is also recommended for sedentary people or for those who consume too much salt, since it helps to lower the blood pressure. Broccoli (brokoli) can be served raw or cooked. Raw broccoli (brokoli) can be added to salads. Serve cooked broccoli (brokoli) as an accompanying vegetable it goes particularly well with chicken or fish dishes. Serve it simply steamed or dress with melted butter or olive oil and lemon juice. Broccoli (brokoli) can be added to stir-fry dishes and cooked florets make a tasty and colourful addition to pasta sauces or bakes. Broccoli (brokoli) is often sold ready-trimmed so there is very little wastage. Trim the stalk using a small sharp knife. Cut into even-sized florets and rinse in cold water. Broccoli (brokoli) can be boiled, steamed or stir-fried. It is easy to overcook broccoli (brokoli)  its beautiful vivid bright green colour turns to a dull greenish grey and it loses its crisp texture. To boil broccoli (brokoli), place the florets in a pan of salted boiling water and cook for 6-8 minutes. To steam broccoli (brokoli), place it in a steamer and cook for 6-8 minutes. To stir-fry broccoli (brokoli), break it into bite-sized florets, heat 1 tablespoon of olive oil in a frying pan and add the florets, cook for 4-5 minutes or until tender. Posted May 20 2007, 06:42 PM by admin with no comments Filed under: Vegetables, Sifa, Saglik, Brokoli, Broccoli, Health