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Broccoli

Broccoli was first cultivated in the Mediterranean region during the Roman era. It's a leafy green vegetable with an edible head, related to both cabbage and cauliflower. It is often thought of as an acquired taste, as many people dislike broccoli, but this may have more to do with the smell than the actual taste, which is quite mild.

Very rich in vitamin C, and a powerful antioxidant, broccoli is also an excellent source of vitamin A, which is essential for good vision and for healthy skin. Broccoli also contains good levels of folic acid, which helps to promote good nerve communication, and plenty of B vitamins, which are important for a healthy metabolism.

Add to this a good mix of vitamin K, calcium, magnesium, iron, phosphorus, selenium, magnesium and zinc, and it's easy to see why broccoli might be good for you.

Broccoli also contains a combination of glucosinolate phytonutrients which have a detoxifying effect on the body. It also helps to bind bile acids for easier excretion, which can lower cholesterol. Kaempferol, a flavonoid with anti-allergy and anti-inflammation properties, is another important component of broccoli.

Most people eat broccoli in its natural state, but it is also available as a powder supplement.

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