Broccoli is an edible green plant in the cabbage family, whose large flowering head is used as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means “the flowering crest of a cabbage”, and is the diminutive form of brocco, meaning “small nail” or “sprout”. Broccoli is often boiled or steamed but may be eaten raw.
- Is high in Vitamin C: more than 30mg in a single 100G serve!
- Contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. Diindolylmethane is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity.
- contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, (though the anti-cancer benefits of broccoli are greatly reduced if the vegetable is boiled).
- is an excellent source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.
- has the highest levels of carotenoids in the brassica family. It is particularly rich in lutein and also provides a modest amount of beta-carotene.
It’s also a Vitamin Powerhouse.
Take a look!
Vitamins Vitamin A equiv.(4%)
361 μg1403 μg
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