Broccoli

Other names : Brassica Oleracea italica, Calabrese

A favorite food of Romans, broccoli originates from Italy and can be easily recognised by its dense clusters of green flower bud. Excellent source of vitamin C and folic acid, broccoli  contains also vitamin A, K, B6, folate, calcium, potassium, iron, magnesium and selenium. Cruciferous vegetable belonging to the cabbage family, Broccoli has strong antioxidant effects and a cancer-preventing action. Studies show that broccoli sprouts have higher levels of cancer-preventing compounds than a mature broccoli. Cooking might decrease the levels of active principles in broccoli.

As part of a balanced diet, eating broccoli and related vegetables like cabbage, cauliflower and Brussels sprouts helps prevent stomach and colorectal cancer and lowers the risk of developing lung, breast, bladder and prostate cancer. Generally safe for consumption, broccoli and broccoli sprouts may cause stomach bloating and gas. People with thyroid disease, diarrhea and colon problems are advised to reduce the consumption. Eaten raw, broccoli can cause irritation, especially in people with bowel disorders.

Highly recommended in weight loss diets, broccoli  decreases fats, regulates blood pressure and treats gastritis and ulcer. The juice obtained from raw broccoli and lemon consumed 3 times a day has excellent detoxifying effects, antiviral and antibacterial properties and boosts overall immunity. Having a high calcium content, broccoli  participates in the building of bones and is beneficial for osteoporosis. Due to its carotenoid content, broccoli protects the eye and prevents cataract. Externally, broccoli extract can prevent skin cancer. Some chemicals found in broccoli can be found in dietary supplements available on the market (ex. indole-3-carbinol).