Brocoli
Broccoli is a green vegetable that vaguely resembles a miniature tree. It belongs to the plant species known as Brassica oleracea.
It’s closely related to cabbage, Brussels sprouts, kale and cauliflower — all edible plants collectively referred to as cruciferous vegetables.
There are three main varieties of broccoli:
- Calabrese broccoli
- Sprouting broccoli
- Purple cauliflower — despite its name a type of broccoli
Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants.
Description
Broccoli is a rich source of multiple vitamins, minerals and fiber. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli is a healthy addition to your diet whether cooked or raw.
Broccoli contains multiple potent antioxidants that may support healthy cells and tissues throughout your body.
Broccoli contains several bioactive compounds that demonstrate an anti-inflammatory effect in animal and test-tube studies. However, more human research is needed.
Multiple studies have shown that cruciferous vegetables, such as broccoli, may have a cancer-preventative effect, though more research is needed.
Eating broccoli may lower blood sugar and improve diabetic control. This is likely related to its antioxidant and fiber content.
Research indicates that broccoli may help reduce various heart disease risk factors and prevent heart tissue damage.
Eating broccoli may support bowel regularity and healthy gut bacteria, though more research is needed.
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