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Food and Nutrient
Benefits of Broccoli
Each day reaffirms the benefits of broccoli for health. Broccoli is the family of cruciferous vegetables such as cauliflower, Brussels sprouts or red cabbage. It comes from Italy was popularized by the U.S., who consume large quantities. Boiled, steamed, or sauteed broccoli is a vegetable full of advantages.
Benefits of Broccoli:
- It is beneficial against atherosclerosis due to sulforaphane, a molecule is abundant in broccoli and other vegetables like cabbage, cauliflower. This molecule has a very beneficial effect on atherosclerotic plaques (responsible for cardiovascular disease). Professor Peter Weissberg, medical director of the British Heart Foundation, which funded this research on the benefits of broccoli in atherosclerosis states that “this fascinating finding sheds light on a possible mechanism, through which, the diet rich in vegetables (such as the Mediterranean diet) protects against cardiovascular disease. “
- Has antibacterial effects,
- Reduces risk of ulcers
- Broccoli is the beneficial properties against anemia
- It acts against cancer-causing free radicals.
- It acts as a hormone regulator and the level of estrogen
- Its consumption improves the intestinal transit.
- Are recommended in the diet of pregnant women for their excellent contribution and minerals as well as antioxidants, potassium and vitamins that help prevent cellular aging.
There are delicious recipes with broccoli, has almost no calories and if many healthy properties.
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