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Broccoli is a cabbage family vegetable grown for its nutritious flower heads. Its green or purple florets have been known for several noteworthy, unique phyto-nutrients that are found to have disease prevention and health promoting properties.
Botanically, the vegetable is a member of large cruciferous (Brassica) family of vegetables, which also include cauliflower, brussel sprouts, cabbage, arugula, etc.
Scientific name: Brassica oleracea var. italica.
Broccoli is a cool-season crop and demands fertile rich and well-drained soil to flourish. Technically, broccoli is categorized into two main types according to their appearance; heading and sprouting. Heading variety forms a large, solid head, whereas sprouting types forms many smaller heads or florets.
Mature plant bears about 4-10 inches wide, dark green to purple color flower-head depending on the cultivar type. Its central thick stalk measures about 6-10 inches in length. Both stalk and fleshy flower heads are edible.
Several different hybrid-mix of broccoli have developed with other cruciferous family members such as broccoflower (hybrid of broccoli and cauliflower), broccolini (broccoli and chinese-kale), etc.
Health benefits of broccoli
- Broccoli is one of the very low calorie vegetables; provides just 34 calories per 100 g. Nevertheless, it is rich in dietary fiber, minerals, vitamins, and anti-oxidants that have proven health benefits. Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of broccoli is 1632 µmol TE/100 g.
- Fresh Broccoli is a storehouse of many phyto-nutrients such as thiocyanates, indoles, sulforaphane, isothiocyanates and flavonoids like beta-carotene cryptoxanthin, lutein, and zea-xanthin. Studies have shown that these compounds by modifying positive signaling at molecular receptor levels help protect from prostate, colon, urinary bladder, pancreatic, and breast cancers.
- Fresh vegetable is exceptionally rich source of vitamin-C. Provides 89.2 mg or about 150% of RDA per 100 g. Vitamin-C is a powerful natural anti-oxidant and immune modulator, helps fight against flu causing viruses.
- Further, it contains very good amounts of another anti-oxidant vitamin, vitamin-A. 100 g fresh head provides 623 IU or 21 % of recommended daily levels. Together with other pro-vitamins like beta-carotene, alpha-carotene, and zea-xanthin, vitamin A helps maintain integrity of skin and mucus membranes. Vitamin A is essential for healthy eye-sight and helps prevent from macular degeneration of the retina in the elderly population.
- Broccoli leaves (green tops) are an excellent source of carotenoids and vitamin A; (provide 16000 IU of vitamin A per 100 g) contain these compounds, several times greater than that in their flower-heads.
- Fresh heads are an excellent source of folates; contain about 63 µg/100 g (Provides 16% of RDA). Studies have shown that consumption of fresh vegetables and fruits rich in folates during pre-conception, and pregnancy helps prevent neural tube defects in the offspring.
- This flower vegetable is rich source of vitamin-K; and B-complex group of vitamins like niacin (vit B-3), pantothenic acid (vit.B-5), pyridoxine (vit.B-6), and riboflavin. The flower heads also have some amount of omega-3 fatty acids.
- Furthermore, it is also a good source of minerals like calcium, manganese, iron, magnesium, selenium, zinc and phosphorus
More Health Benefits of Broccoli
Fighting cancer
Eating a high amount of cruciferous vegetables has been associated with a lower risk of cancer; namely lung and colon cancer. Studies have suggested that sulforaphane, the sulfur-containing compound that gives cruciferous vegetables their bitter bite, is also what gives them their cancer-fighting power.
Researchers have found that sulforaphane can inhibit the enzyme histone deacetylase (HDAC), known to be involved in the progression of cancer cells. The ability to stop HDAC enzymes could make sulforaphane-containing foods a potentially powerful part of cancer treatment in the future. Sulforaphane is now being studied for its ability to delay or impede cancer with promising results shown in melanoma, esophageal, prostate and pancreatic cancers.
Other easily recognized cruciferous vegetables include cauliflower, Brussels sprouts, kale, turnips and cabbage, as well as the lesser-known arugula, broccolini, daikon, kohlrabi and watercress.1
Another important vitamin that broccoli contains, folate, has been shown to decrease the risk of breast cancer in women. Adequate intake of dietary folate (in food) has also shown promise in protecting against colon, stomach, pancreatic and cervical cancers. Although the mechanism of protection is currently unknown, researchers believe that folate’s protective effects have something to do with its role in DNA and RNA production and the prevention of unwanted mutations. There is no evidence that folate in supplement form provides the same anti-cancer benefits.
Improving bone health
Poor vitamin K intake is linked with a high risk of bone fracture. Just one cup of chopped broccoli provides 92 micrograms of vitamin K, well over 100% of your daily need. Consuming an adequate amount of vitamin K daily, improves bone health by improving calcium absorption and reducing urinary excretion of calcium.7
Broccoli also contributes to your daily need for calcium, providing 43 milligrams in one cup.
Looking younger
The antioxidant vitamin C, when eaten in its natural form (in fresh produce as opposed to supplement form) can help to fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture.
Many people automatically think of citrus fruit when they think of vitamin C, but did you know that broccoli provides 81 milligrams in just one cup? That is more than what you need in an entire day.
Vitamin C plays a vital role in the formation of collagen, the main support system of the skin. Vitamin A and vitamin E are also crucial for healthy looking skin, both of which broccoli provides.
Improved digestion and natural detoxification
Eating foods with a natural fiber like broccoli can prevent constipation, maintain a healthy digestive tract and lower the risk of colon cancer. Adequate fiber promotes regularity, which is crucial for the daily excretion of toxins through the bile and stool. Recent studies have shown that dietary fiber may also play a role in regulating the immune system and inflammation.
Protection from chronic disease
According to the Department of Internal Medicine and Nutritional Sciences Program of the University of Kentucky, high fiber intakes are associated with significantly lower risks of developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases.
Increased fiber intake has also been shown to lower blood pressure and cholesterol levels, improve insulin sensitivity, and enhance weight loss for obese individuals.
How to incorporate more broccoli into your diet
Broccoli is famously one of the least favorite vegetables of many, along with its cruciferous cousin, Brussels sprouts. But what if you have just been storing and preparing it wrong?
Fresh, young broccoli should not taste fibrous, woody or sulfurous. To make sure you get the best tasting broccoli, store the unwashed vegetable in loose or perforated plastic bags in the crisper drawer of the refrigerator. Only wash broccoli right before eating, as wet broccoli can develop mold and become limp.
Broccoli left at room temperature becomes fibrous and woody. You may not be able to tell by looking, but the flavor of broccoli continues to diminish the older it gets.
Broccoli can be added to wraps, pasta, pizza or even made into a soup with onion and garlic.Quick tips to enjoy more broccoli:
- Keep it simple and sauté chopped broccoli drizzled with olive oil, cracked black pepper and minced garlic
- Chop raw broccoli and add to your next wrap
- Top your flatbread or pizza with chopped broccoli before roasting
- Make your own pesto or pasta sauce and add broccoli.
| Principle | Nutrient Value | Percentage of RDA |
|---|---|---|
| Energy | 34 Kcal | 1.5% |
| Carbohydrates | 6.64 g | 5% |
| Protein | 2.82 g | 5% |
| Total Fat | 0.37 g | 1% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.60 g | 7% |
| Vitamins | ||
| Folates | 63 µg | 16% |
| Niacin | 0.639 mg | 4% |
| Pantothenic acid | 0.573 mg | 12% |
| Pyridoxine | 0.175 mg | 13% |
| Riboflavin | 0.117 mg | 9% |
| Thiamin | 0.071 mg | 6% |
| Vitamin A | 623 IU | 21% |
| Vitamin C | 89.2 mg | 149% |
| Vitamin E | 0.17 mg | 1.5% |
| Vitamin K | 101.6 µg | 85% |
| Electrolytes | ||
| Sodium | 33 mg | 2% |
| Potassium | 316 mg | 7% |
| Minerals | ||
| Calcium | 47 mg | 5% |
| Copper | 0.049 mg | 5.5% |
| Iron | 0.73 mg | 9% |
| Magnesium | 21 mg | 5% |
| Manganese | 0.210 mg | 9% |
| Selenium | 2.5 µg | 5% |
| Zinc | 0.41 mg | 4% |
| Phyto-nutrients | ||
| Carotene-ß | 361 µg | — |
| Crypto-xanthin-ß | 1 µg | — |
| Lutein-zeaxanthin | 1403 µg | — |
Selection and storage
Fresh broccoli heads are available year around. In the market, choose fresh, bright, compact, firm textured flower heads with rich flavor. Avoid those with overmature florets featuring yellow flower buds, excessive branches and hollow stem. Whenever possible, go for organic farm products to get maximum health benefits.
Once at home, rinse flower heads by dipping it upside down in salt water for up to 30 minutes and then clean in running cold water before use in cooking in order to remove any pesticide residues and dirt. Broccoli greens should also be treated in the same way as you do in washing any other greens like spinach.
Eat broccoli while they are fresh. Otherwise, it can be placed inside the refrigerator wrapped in a zip pouch where it may keep well for few days.
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Potential health risks of consuming broccoli
If you are taking blood-thinners such as Coumadin (warfarin), it is important that you do not suddenly begin to eat more or less foods containing vitamin K, which plays a large role in blood clotting.
It is the total diet or overall eating pattern that is most important in disease prevention and achieving good health. It is better to eat a diet with a variety than to concentrate on individual foods as the key to good health.
sources:
www.nutrition-and-you.com
www.medicalnewstoday.com
