Broccoli is a cruciferous vegetable that has stalks with clusters of tiny buds at the end. It is usually green, but sometimes the buds are dark purple. There are many good reasons to eat broccoli, so find out why you should include it in your meals with the help of the information below.
- Broccoli contains important vitamins and minerals. It is high in vitamins C and K, and it supplies the body with a significant amount of vitamin A. It also has folate, manganese, potassium, and magnesium.
- Brain health benefits are offered when broccoli is consumed as crunchy broccoli contains vitamin K, choline, and folic acid. Vitamin K, choline, and folic acid work to improve memory and enhance cognitive function.
- Broccoli may help to prevent stomach ulcers due to its sulforaphane content. The bacterium helicobacter pylori causes peptic ulcers, and sulforaphane may stop its growth. A phytochemical in broccoli sprouts destroyed Helicobacter pylori in mice, a study revealed.
- There are indoles and isothiocynates in broccoli, which are compounds that combat cancer. Broccoli also contains quercetin and sulforaphane, both of which aid in cancer prevention. A number of studies have shown that broccoli consumption helps prevent the growth of cancer cells in the prostate. Studies also revealed sulforaphane halts the proliferation of cancer cells in the breast.
Besides the reasons to eat broccoli already mentioned, broccoli may offer protection against cataracts and contribute to healthy eyes. This vegetable also lowers low density lipoproteins (LDLs), and it helps keep bones healthy. For all these reasons, broccoli is worth eating, but speak with your doctor before adding it to your diet or consuming more of it if you are on anticoagulant or blood thinning medication. Broccoli contains vitamin K, a vitamin that thickens the blood.
“SuperFoods HealthStyle”; Steven G. Pratt, M.D., and Kathy Matthews; 2006
“101 Foods That Could Save Your Life”; David Grotto, RD, LDN; 2007
“Kitchen Cures”; Peggy Kotsopoulos; 2013
“The Green Pharmacy Guide to Healing Foods”; James A. Duke, PhD; 2008
“Superfoods, The Healthiest Foods on the Planet”; Tonia Reinhard; 2010
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