Broccoli is one of those vegetables that many people tend to love or hate.
For myself, I think it’s fine. I fall into the middle category that can eat broccoli from time to time, but who recognise it’s benefits and healthy elements. So, if you’re a broccoli sceptic, keep the following inn mind about this nutritious vegetable:
Broccoli is high in nutrients, including fibre, vitamins C and K, iron and potassium. It also boasts more protein than most vegetables - 29% of its dry weight (though this amount of protein is relatively low against other sources of protein).
Broccoli can be enjoyed raw and cooked, though research suggests that gentle steaming provides the most health benefits. As such, 100 grammes of raw broccoli contains 90% water, 7% carbs’, 3% protein and 31 calories.
Also, broccoli is also rich in antioxidants as well as plant compounds and provides sulphur compounds which are believed to prevent cancers including lung, colorectal, breast, prostate, pancreatic, and gastric cancers.
Plus, studies suggest broccoli reduces oxidative stress, decreases inflammation and stimulates the immune system
Broccoli also negates the effects of cholesterol on the body and is associated with a decreased risk of age-related eye disorders - vitamin A deficiency may cause night blindness, which can be reversed with improved vitamin A status. In this vein, broccoli contains beta carotene, which your body converts into vitamin A.
In summary, broccoli is easy to prepare and edible both raw and cooked. It is high in many nutrients, including a family of plant compounds which may have numerous health benefits, as well as bring a good source of fibre and higher in protein than most other vegetables.
So, if you’re looking for a health boost, consider adding this cruciferous vegetable to your diet today.