Broccoli has some great benefits. I enjoy eating it in salads as well as steamed. But my preference is to eat it steamed. I love the sight of beautiful green broccoli especially when it turns that beautiful green after steaming. Do you like broccoli? Well, if you don’t like broccoli, you should revisit it, because it not only tastes delicious, but it has health benefits too.
Broccoli is packed with vitamins and minerals. That doesn’t mean that you shouldn’t take your daily multivitamin. Just think of it as an added benefit and that you are getting some good nutrients from a whole food.
Broccoli is very high in vitamins C, K, A, folate and dietary fiber. It is also a good source of manganese, tryptophan, potassium, vitamin B6, B2, phosphorus, magnesium, protein, omega 3 fatty acids, iron, calcium, vitamin B1, B2, zinc and vitamin E.
Anti-inflammatory – Broccoli has a phytonutrient (flavonol) called kaempferol that helps lessen allergy-related substances. Kaempferol in broccoli can help lower the risk of chronic inflammation.
Antioxidant – Broccoli is very high in vitamin C. Along with other vitamins, minerals, flavonoids, and carotenoids found in broccoli, these help to lower the risk of oxidative stress on the body.
Enhance detoxification – Isothiocynates found in broccoli helps to enhance the removal of dangerous toxins that threaten our cells.
Cancer Prevention – Since broccoli has a combination of anti-flammatory, antioxidant and detoxification properties, working together, they aid in cancer prevention. Research is strongest showing a decrease in prostate cancer, colon cancer, bladder cancer and ovarian cancer.
Digestive support – Broccoli is a great source of fiber and helps. Fiber acts like a broom in your digestive system.
Cardiovascular support – Broccoli helps lower cholesterol. A recent study raw broccoli when steamed showed that the cholesterol-lowering ability of broccoli was improved.
The Story Behind Broccoli
Broccoli was grown in France and Italy in the sixteenth century, but was not well-known in this country until 1923, when D’Arrigo Brothers Company made a trial planting of Italian sprouting broccoli in California. A few crates were sent to Boston, and by 1925 the market was well established. Since then, the demand for broccoli has been steadily on the increase.
Broccoli is a member of the cabbage family. California, Arizona and Texas are the main broccoli-producing states.
Broccoli is often gas-forming, but if cooked in a steamer or over a very low fire, this may be avoided. Broccoli is best undercooked, because the greener that is left in the broccoli, the more chlorophyll will be left to counter act the sulfur compounds that cause gas.
I love broccoli and I especially enjoy it steamed with other vegetables. Broccoli is always the main vegetable when I have it with other vegetables. I love it just that much!
You can serve broccoli in many different ways. Have it raw in a salad, steamed, steamed with other vegetables over brown rice, with your favorite sauce or in a wonderful soup. It is a very versatile vegetable and it is so good for you.
Do you like broccoli? How do you like to eat your broccoli?
Your health is your wealth!