Broccoli
September 3, 2008
It has been proved with enough evidences that broccoli has more vitamins and minerals as compared to almost all the vegetable that can be consumed.
For example, broccoli is full with 93 micrograms of vitamin K per cup of broccoli. It is really healthy as vitamin K plays a vital role in building cartilage and heading off joint inflammation, especially in old age.
Broccoli contains plenty of lutein and zeaxanthin to protect the peepers. It has cartenoids vital for vision. The green florets contain the bulk of broccoli’s carotenoids, including beta-carotene, which is changed to vitamin A by the metabolism in the body.
A cup of broccoli can keep you strong, providing almost half your daily requirement of folate, which is a B vitamin essential for sperm production.
Broccoli is also a good source of fiber and may be very useful in fighting cancer. Studies have proved that eating three servings of cruciferous veggies like broccoli within a week lessen the peril for prostate cancer considerably. You can mix broccoli with tomatoes for even better defense.
Broccoli is an antioxidant called sulforaphane, which helps substances known as Phase 2 enzymes to the body in order to fight against cancer. Sulforaphane also kills or inactivates the H. pylori, which is the bacteria responsible for the stomach ulcers.
Broccoli can be mixed with pasta and make it a delight to eat. You can go for a soup containing steamed broccoli, preserving all its healthy nutrients. It can be taken as an appetizer or as a side dish. It can be combined with low-fat milk or a scoop of sour cream to make soup more nutritive. Broccoli florets can be cooked inside omelets. It can be eaten in salads, soups, pizza, and in Italian dishes, such as spaghetti or lasagna. It can be eaten as snacks by cooking it in a wrap or a roll.
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