Broccoli – A Powerful Medicine Against Cancer

Broccoli- the most useful vegetable. Who can avoid a vegetable that is aesthetically appealing, has a wonderful taste, can be used in countless culinary ways and is on the top with its nutritional value. It is a great protector against cancer, and its ideal for weight loss. Broccoli is from Brassica family, which includes cabbage, cauliflower, kale, yellow beets, beet. It’s found more than 2,000 years ago, originating from Italy and was a favorite food of the Romans. In the last 25 years has made tripling of its consumption.

The combination of nutrients in the successful fight against cancer
In 1992, the researcher from “Johns Hopkins” University of America, published his discovery that some compounds that are contained in broccoli prevent the development of cancer in 60% of the surveyed groups, and also reduces the size of the cancer that had been developed up to 75%. Today, broccoli is one of the most selling vegetable in America.

The ingredients of this vegetable are among the most powerful weapons in the fight against human cancer. Contributes to strengthening the immune system, reduces the frequency of occurrence of cataracts, it supports cardiovascular health, participate in building bones and reduces the problems in pregnancy and childbirth. Broccoli is rich in beneficial nutrients and has a very low calorific value. 100 grams of broccoli contains only 28 calories, and 3 grams of protein. The recommended daily dose contains 67% vitamin C, 20% vitamin A and even 110% Vitamin K. Besides it contains more nutrients with powerful anti-cancer properties, a small amount of selenium, thiamine, riboflavin, calcium, iron, magnesium, phosphorus, potassium, dietary fiber, folate and manganese. The substance diindolylmethane is a powerful modulator of the innate immune system responsible for antiviral, antibacterial and anticancer properties.

Broccoli contains glucoraphanin, substance that can be processed into an anticancer compound. This acquisition significantly reduced if broccoli is cooked. Broccoli is also a good source of indole-3-carbinol, an ingredient that DNA repair in cells and inhibits the growth of cancer cells. Broccoli contains large quantities of carotenoids, lutein and beta-carotene. Regular intake of large amounts of broccoli reduces the risk of aggressive prostate cancer, and is useful in the prevention of heart disease. But we should not exaggerate with eating, because the sulfate can cause feelings of nausea and bloating of the stomach. Due to the small amount of calories and the rich nutritional value, broccoli is known as a super food for weight loss. To burn the calories from one dish of  broccoli, takes only 5 minutes walk or 2 minutes fast running.

Useful Tips

Broccoli is available during the whole year in supermarkets, but the best is when grown in cold weather. When you buying broccoli remember that the broccoli should have fresh, clean “green smell” the body of the broccoli should be firm, and the broccoli should have large and dark green head. Avoid broccoli with heads that are blossoming yellow flowers. Broccoli can be eaten raw or cooked. You can eat broccoli raw, as part of a salad, or you can eat cooked broccoli as a garnish topped with sauce, with pasta, rice, omelette, soups and stews.

When you want to store broccoli don’t wash the broccoli before storage. Keep it in a plastic bag in the refrigerator. That will avoid moisture and prevent mold growth. You can keep up to five days. Broccoli is very sensitive to ethylene – a gas that is created by some fruits and vegetables. The gas accelerates aging of  broccoli, so that the broccoli should not be stored near apples, bananas, carrots, apricots, cantaloupe, kiwi, mango, peaches, pears, tomatoes.

Enjoy in the taste and the health benefits of this amazing vegetable.

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