Broccoli, a green vegetable, belongs to the Brassicaceae family (also called Cruciferae), along with cabbage and cauliflower. This much hated cruciferous vegetable has more protein than meat, which is about 4.5 gms per 30 calories. Broccoli has substantial amounts of Vitamin C, Vitamin K, folate, Vitamin A, Vitamin B6, dietary fibre, potassium, selenium, manganese, phosphorus and tryptophan. Broccoli is a rich source of phytonutrient glucosinolates, flavonoids, and antioxidant that boost your health in a great way.
HEALTH BENEFITS OF BROCCOLI
Wonder Drug For Cancer
Anti-cancerin broccoli like glucoraphanin, diindolylmethane, beta-carotene, selenium and certain amino acids proved to be a natural defense against several types of cancer including breast, uterus, prostate, lungs, colon, liver, kidneys, and intestines. Specifically, broccoli was found to be beneficial for breast cancer and uterine cancer, as it removes estrogen from the body.
Ultimate Skin Care
Power packed with antioxidants (Vitamin C & E), broccoli keeps your skin healthy, renews & repairs the skin from free radical damage. It adds beauty, promotes a natural glow, keeps your skin young, and acts as an anti-ageing agent. Sulforaphane - a compound found in broccoli - is very effective at inhibiting cancer-causing pathways, and in blocking sunburns.
Broccoli is abundantly rich in chromium & helps in proper functioning of insulin and regulates the blood glucose levels.
Aids Digestive System
A rich source of fibre, broccoli helps to relieve constipation. The magnesium and the vitamins in broccoli cures acidity, helps in proper digestion and reduces inflammation, soothing the stomach.
Improves Bone Health
Broccoli is filled with Vitamin K; improves bone health by improving calcium absorption and reduces urinary excretion of calcium.
Researchers at the Imperial College, London found that sulforaphane may be able to actually prevent inflammation in specific arterial areas that are termed high risk.
Broccoli is easy to prepare, but be warned! Boiling reduces the levels of sulforaphane in broccoli, with losses of 20-30% after 5 minutes, 40-50% after 10 minutes, and 77% after thirty minutes. However, steaming, microwaving, and stir frying seemed to have no significant effect on the essential compounds that makes broccoli a nutrient powerhouse.