Health Benefits of Broccoli
Considered one of the most nutritious vegetables around, broccoli is packed with numerous vitamins and minerals to help fight cancer, build strong bones, and lower cholesterol. One of broccoli’s biggest advantages is its nutrient content. It’s loaded with a wide array of vitamins, minerals, fibre and other bio-active compounds. Broccoli can be eaten cooked or raw — both are perfectly healthy but provide different nutrient profiles. Different cooking methods, such as boiling, stir-frying and steaming, alter the vegetable’s nutrient composition, particularly reducing vitamin C, as well as soluble protein and sugar. Still, raw or cooked, broccoli is an excellent source of vitamin C.
Bio-active Compounds Help Contribute to Reduced Inflammation
Broccoli contains various bio-active compounds that have been shown to reduce inflammation of your body’s tissues. It’s theorized that multiple compounds work synergistically to support this effect and broccoli contains a number of these antioxidants.
Works to Help Slow the Aging Process
The effects of aging are a result of oxidative stress and reduced metabolic function over the course of your lifespan. Although aging is a natural process, diet quality plays a major role in determining genetic expression and development of age-related diseases. Research shows that sulforaphane, a key bio-active compound in broccoli, may have the capacity to slow the biochemical process of aging by increasing the expression of antioxidant genes.
Helps Promote Healthy Bones and Joints
Many of the nutrients found in broccoli are known to support healthy bones and may prevent bone-related disorders. Broccoli is a good source of vitamin K and calcium, two vital nutrients for maintaining strong, healthy bones. It also contains phosphorus, zinc and vitamins A and C, which are necessary also for healthy bones.
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Denise Boyd, BSc, Registered Holistic Nutritionist (RNH) with a specialization in Cognitive and Immune Support.