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Broccoli Nutrition Facts

Broccoli Nutrition Facts
Broccoli is a vegetable with a large flowery head on a tree-like stalk, and surrounded by leaves. It is usually green but it can also be found in other colors. Broccoli is part of the cabbage family, and is usually boiled or steamed prior to eating. It is also a popular choice for vegetable dips trays. Calabrese broccoli is one of the most commonly grown varieties, as well as sprouting broccoli. In southern Italy, the United Kingdom, and Spain, purple broccoli is also a popular choice. Broccoli is a highly nutritious food that has proven to contain several health benefits when eaten on a regular basis.
Interesting Broccoli Nutrition Facts:
The word broccoli originates from the Italian word 'broccolo'.
Careful cultivation of broccoli began in the 500s in the Northern Mediterranean region.
Broccoli is a member of the cruciferous vegetable family.
Cruciferous vegetables should be consumed at least 2 to 3 times a week, with serving sizes of 1 1/2 cup to gain their health benefits.
Broccoli contains ITCs which helps to suppress the body's inflammatory response. Inflammation, specifically chronic inflammation, has shown to be responsible for many diseases and ailments including cancer.
Broccoli contains glucosinolates which scientists believe are also helpful in reducing inflammation in the body.
Broccoli contains a phytonutrient called kaempferol which helps to reduce the impact caused by allergy-related substances. This also helps to reduce the risk of chronic inflammation.
Among cruciferous vegetables broccoli contains the highest concentration of vitamin C. Vitamin C is an antioxidant that supports the metabolism of oxygen in the body when supported by flavonoids. Broccoli contains many flavonoids such as quercitin and kaempferol.
Broccoli contains carotenoids such as lutein, zeaxanthin and beta-carotene. These carotenoids serve as key antioxidants in the body.
The minerals, vitamins, carotenoids and flavonoids in broccoli help to reduce oxidative stress in the body.
Broccoli contains anti-inflammatory, pro-detoxification, and antioxidant properties which when combined, help to decrease the risk of ovarian, bladder, breast, colon and prostate cancer.
Consuming as little as 1/2 cup of broccoli per day can provide sufficient health benefits to lower cancer risk.
One serving of broccoli contains approximately 40% of the recommended daily requirement of fiber.
Broccoli's high fiber content aids in the digestive process.
The phytonutrients in broccoli protect the stomach's lining by preventing the overgrowth of the bacteria Helicobacter pylori.
Broccoli contains sulforaphane which can help to prevent or reverse the damage caused by blood sugar issues to blood vessel linings.
Broccoli has cholesterol-lowering benefits, which are believed to help reduce the risk of heart disease.
The healthiest method of cooking broccoli is to steam it at a low temperature.
Consuming the stalks and the leaves of broccoli ensures that all of this vegetable's nutrients and health benefits can be enjoyed.
1 cup of chopped, cooked broccoli contains only 55 calories. It is low on the glycemic index which means that it won't cause spikes in blood sugar.
1 cup of cooked, chopped broccoli contains high levels of vitamins K, B6, E, B2, A, B1, B3 and C. It is also high in folate, fiber, manganese, phosphorus, and potassium.


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