Popular food for the ancient Romans, broccoli is a wild plant growing on the shores of the Mediterranean Sea. Its use can be traced to France from the 16th century and England in the 17th century, its commercial breeding began in the United States in the 1920s.
Health Benefits of Broccoli Consumption
When consumed raw, broccoli contains several nutrients. It is important to note that it is best to consume it raw, as cooking and other heat processes destroy some of its antioxidants. Broccoli contains twice as much vitamin C as an orange, almost as much calcium as whole milk (but with a better level of absorption), and has anti-cancer and antiviral properties in its selenium content.
Studies on Broccoli
According to a recent study, broccoli and broccoli sprouts may increase the ability of the body to detox after carcinogenic substances exposure and oxidants from food or air, thanks to the phyto-chemical sulforaphane, http://www.ncbi.nlm.nih.gov/pubmed/22752583
Broccoli is widely studied for its prooven ability to fight and even prevent many different types of cancer and other body diseases. However, the presence of isothiocyanates (other phytochemicals, which are extremely valuable because they activate liver enzymes which in turn eliminate the cancer cells in the body) in raw broccoli, however, are approximately three times greater than those that were found in heat -processed broccoli.
A study on a group of 10 smokers and 10 non-smokers, consuming broccoli, indicated its immense importance to protect cells from DNA disorders.
Nutrition Information for a Broccoli link :
Fat 2.2 g
Sodium 201 mg
Carbohydrates 40 g
Dietary fiber 16 g
Sugar 10 g
Proteins 17 g
Despite its irreplaceable benefits however, broccoli is also known as one of the most hateful vegetables from children (the smell issue). They are not interested how useful a food is or how delicious it is. The poor fame of broccoli is mainly due to their inadequate preparation. With the right culinary treatment, they may become one of the most delicious dishes.