Broccoli was first introduced to the United States by Italian immigrants but did not become widely known until the 1920s. […]
Broccoli was first introduced to the United States by Italian immigrants but did not become widely known until the 1920s.
The United States is the 3rd largest broccoli producer in the world (after China and India) and grows over 1 million tons.
Eating broccoli has many potential health benefits that have been established by the scientific community, as well as some that are still under investigation. Eating broccoli raw versus cooked may help to preserve its nutritional value.
Certain methods of food preparation may cause a vegetable to lose some of its nutritional value. Some of the vitamin, mineral and phytochemical content may be lost during cooking.
The more water used to cook broccoli, the more water-soluble vitamins are lost. Therefore, if you wish to cook broccoli, steam it using the smallest amount of water possible to limit loss of vitamins.
Broccoli is one of the best cancer-fighting vegetables available in the market. It’s an abundant source of a component called sulforaphane, which can effectively fight cancer-causing chemicals in the body. Actually, broccoli can help to prevent different types of cancer including colon, liver, lung, prostate, breast and skin cancer.
Zeaxanthin and lutein, these two antioxidants present in broccoli can prevent two main eye diseases – cataract and macular degeneration or blurring of vision.
Broccoli is rich in fiber. So, this vegetable can prevent stomach disorders and improves digestion.
Can reduce allergic reaction as broccoli is a great source of two main anti-inflammatory nutrients called kaempferol and isothiocyanates.
Soluble fiber in broccoli can reduce the cholesterol level in your body.
Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.