Description

Broccoli is an edible green plant from the cabbage family. It is characterized by fleshy green flower heads arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. There are three commonly grown varieties of broccoli, Calabrese Broccoli, Sprouting broccoli and Purple cauliflower. Broccoli is said to be originated in Italy, where it was developed from wild cabbage. Commercial cultivation of broccoli in the United States can be traced to the D'Arrigo brothers, Stephano and Andrea, immigrants from Messina, Italy, whose company made some tentative plantings in San Jose, California in 1922. China and India stand among the two major producers of broccoli in the World followed by the U.S. It is said to pack the most nutritional punch of any vegetable.

Health benefits

• Broccoli has high levels of glucoraphanin, a compound that is converted into the antioxidant sulforaphane during the process of digestion. It also contains antioxidants like lutein and zeaxanthin. These provide various benefits like reduced blood sugar levels, cholesterol levels, oxidative stress and onset of chronic diseases due to their ability to neutralize the cell damage caused by free radicals. ⁽¹⁾
• Broccoli being rich in fiber and antioxidants helps in proper movement of the bowel and prevents stomach disorders like constipation. Fiber has the ability to swell in the intestine and aid the process of digestion. ⁽¹⁾
• It has various bioactive compounds that have a positive effect on brain tissue. Sulforaphane has the potential to support brain functioning after an event of reduced oxygenation to the brain. Another compound, kaempferol is known for the lowered incidence of brain injury and reduced inflammation of neural tissue.⁽¹⁾
• It can help to lower the cholesterol because the soluble fiber present in the vegetable binds with the cholesterol in the blood which makes the cholesterol easier to excrete, and thus reduces the cholesterol levels in the body. ⁽²⁾
• Broccoli contains a terrific trio of phytochemicals glucoraphanin, gluconasturtiin, and glucobrassicin which aid the process of activation to neutralization and elimination of contaminants. This helps the body to release the toxins from time to time. ⁽²⁾

Selection Guide

When buying broccoli, try to choose pieces that are tight and firm to the touch and dark green in color. Avoid pieces that are limp or turning yellow.