Broccoli

Composition:

1 cup broccoli (76g) provides Vitamin C (mg): 40.5, Folate (mcg): 49.4, Beta-carotene (mcg): 70.7, Lutein and zeaxanthin (mcg): 566 mcg, Vitamin E (mg): 0.11, & Vitamin K (mcg): 77.5

Properties:

Antioxidant, anti-inflammatory, Aiding digestion, Antiaging & Anticancer

Health Benefits:

• Immune system booster and skin health improvement. Vitamin C aids collagen production in the body, which is essential for the health of all cells and organs, including the skin. To help prevent skin damage and wrinkles, vitamin C has antioxidant properties. A number of studies have suggested that vitamin C may help to prevent or treat certain skin conditions, such as shingles and skin cancer.
• Fibre in the diet can help with regularity, prevent constipation, keep the digestive tract healthy, and even reduce the chance of colon cancer.
• Inflammation can be caused by a short-term infection or a chronic autoimmune condition like arthritis or type 1 diabetes. Inflammation is common in people with metabolic syndrome. Broccoli may reduce inflammation. In lab tests, sulforaphane, an antioxidant in broccoli, helped reduce inflammation markers.
• Broccoli’s antioxidants and fibre may help prevent cardiovascular disease. A study found that older women who ate a lot of cruciferous vegetables had less atherosclerosis. This artery disorder can cause a heart attack or stroke. A high antioxidant content, particularly sulforaphane, may be responsible.
• Broccoli is a good source of vitamin K, helps the people with bleeding disorders.
• Improving bone health: Strong bones are made of calcium and collagen. Bones and teeth contain over 99 percent of the body’s calcium. Vitamin C is needed to make collagen. Broccoli has both.

References

Hwang, J. H., & Lim, S. B. (2015). Antioxidant and anticancer activities of broccoli by-products from different cultivars and maturity stages at harvest. Preventive nutrition and food science, 20(1), 8–14. https://doi.org/10.3746/pnf.2015.20.1.8