Broccoli Health BenefitsCountless studies on 'broccoli health benefits' aimed to prove primarily its anti-cancer properties. Broccoli is the plural of broccolo , it means 'the flowering top of the cabbage' in Italian and is related to cauliflower. It was known in Europe 2000 years ago and has been considered a must-have food in Italy since then. • Broccoli has a glycemic index of zero. It may help control diabetes by regulating your blood sugar. • High content of soluble and insoluble dietary fiber and great for digestive system, it certainly helps in losing weight. • Contains calcium and contributes to stronger bones and bone health. • Rich source of Vitamin-C and betacarotene and boosts the immune system with anti-viral / anti-bacterial activity. • Sulphoraphane in broccoli helps to boost liver and skin cells' detoxifying abilities. 
• Broccoli sprouts contain many times the power of mature broccoli to boost enzymes that detoxify potential carcinogens. • It has anti-cancer properties and can prevent bladder, ovarian, prostate cancer, colon, breast and lung cancers. • Sulphoraphane can repair sun damaged skin. • Broccoli contributes to significant reduction of heart disease risk as it is rich in cholesterol reducing fiber. • It has anti-aging properties. Selection and Storage:• Broccoli should be deep green colour with thin stalk. Yellow bits and thick stalks are signs of age. • Consume fresh broccoli within 2-3 days as it will not keep long. • Raw broccoli requires air circulation, do not use a sealed plastic bag. • Cover the cooked broccoli in the fridge and use within 3 days. • Frozen broccoli is fine to eat and rich in nutrients too. 
Cooking Broccoli:• Cook broccoli fresh as it can be ready in only a few minutes, no need for leftovers. • It can be boiled in a small amount of water, microwaved with the least amount of water, steamed or stir-fried. • If you will microwave it, do it in minimum time possible not to lose the broccoli health benefits. • Lightly stir fried, sauteed or steamed broccolis with a little bit of olive oil are the best. References: "WHFoods: Broccoli". George Mateljan Foundation. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=9. Retrieved 2009-10-08. Johnson IT. Vegetables yield anticancer chemical. Institute of Food Research, News Release, May 10, 2004. http://www.ifr.ac.uk 2004. Nutrition Action Healthletter. Nutrition Action Healthletter. Dec 1999. Volume 26, Number 10 1999. Homecooking.about.com/od/foodstorage/a/broccolistorage.htm , retrieved 2009-10-09. Wood, Rebecca. The Whole Foods Encyclopedia. 'Broccoli Health Benefits'. New York, NY: Prentice-Hall Press; 1988 1988. PMID:15220.
|
