Benefits of Broccoli

What is it?

Broccoli is a member of the family of cruciferous vegetables whose word means "branch" or "arm" for its cross-shaped stems that look like small trees with florets. It has its origin in the countries of the Near East bathed by the Eastern Mediterranean. It was a very used food among the Romans and therefore is very popular in Italy. Its use originated in France in the sixteenth century and England in the seventeenth century, but until the twentieth century did not start commercial cultivation in the United States, a country that has become the world's largest producer.

Composition and properties

Great variety and vitamin quantity

It is an excellent source of vitamin C, folic acid and niacin, and a good source of provitamin A (beta-carotene), vitamin B1 and E. Vitamin A contributes to the maintenance of body tissues, favors resistance to infections, is necessary for the correct development of the nervous system and for vision and intervenes in growth. Vitamin C forms collagen, bones and teeth, red blood cells and promotes resistance to infections and absorption of certain nutrients from food.

Large amount of potassium

It intervenes in the transmission and generation of the nervous impulse, in the functioning of normal muscular activity, as well as in the balance of water inside and outside the cell.

Rich in magnesium.

It is related to the functioning of the intestine, nerves and muscles, is part of bones and teeth, improves immunity and has a mild laxative effect.

High levels of iodine.

It is an essential mineral for the proper functioning of the thyroid gland, which produces thyroid hormones. These intervene in numerous metabolic functions, such as the maintenance of temperature and body metabolism. Iodine is also essential in the growth of the fetus and in the development of its brain.

What is good for?

High anticancer power.

This is mainly due to one of the most abundant components in this food that are glucosinolates. Prevents against stomach cancer, colon cancer, breast cancer, liver cancer and even cancers caused by tobacco smoke such as cancer of the mouth or lung cancer.

Detoxifying and anti-cellulite.

Consuming broccoli stimulates the activity of the liver purifying the blood of toxin that affects the total health of the organism. This improvement manifests externally on the skin.

Alkalizing, regulator of the PH.

This food has a high degree of alkalinity. It is important to include alkaline foods to balance the pH of the blood and defend better against diseases.

Anti-inflammatory and good for the digestive system.

It also contains abundant amounts of folic acid, vitamins of the B group, such as pyridoxine, which helps to break down the food, favoring digestion. Eating broccoli helps solve indigestion problems and maintain a healthy intestinal flora.

Heart-healthy

Thanks to its high content of potassium and its low fat content. It is also good to include in diets for the fiber it contains and its satiating effect. Being rich in folic acid is good for preventing malformations in the fetus, helps the correct absorption of iron, provides for heart disease and maintains a good mental and emotional state.

Protect the eyes

The lutein it contains protects the eye from degenerative diseases such as cataracts and other vision-related ailments.

How to take it?

It is important to note that broccoli is best when eaten raw because the preparation and cooking destroys some of its antioxidants.

In case of cooking it we must take into account that it is not necessary to leave it to soak. The correct thing is to wash the shoots under a stream of water and cook them with little amount of boiling water. It should not be boiled for a long time because they can lose their vitamins. It should be refrigerated quickly because otherwise it will become fibrous and woody. At the time of preparation do not forget to remove them from the hard skin that covers them.