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A half-cup serving of cooked broccoli provides more than 75% of the vitamin C you need in a day, a hefty amount of cancer-fighting beta-carotene, a powerful amount of bone-building vitamin K, more fibre than a slice of whole wheat bread, potassium and folate. Broccoli’s cancer-fighting powers come from its rich store of protective flavonoids, terpenes, and phenolics. Sulforaphane, one of the cancer-preventing isothiocyanates, boosts the body’s defense against tumors and protect against many different types of cancers. The amazing thing about sulforaphane is how many different ways it helps to battle cancer, including boosting production of glutathoine, the body’s own antioxidant. What’s more is that sulforaphane boosts the production of antioxidant enzymes that remain in the body for longer than other antioxidants providing cancer fighting powers for a longer period of time. Broccoli also contains indoles, another potent cancer fighter that lowers the risk of developing breast, cervical and colon cancer. D-glucaric acid joins the cancer fighting team by inhibiting tumor and detoxifying a number of carcinogens. Broccoli’s yellow-orange pigment lutein protects the eye and also inhibits cancer growth. Broccoli is also a heart-friendly food. Beta-carotene, fibre, potassium and folate all protect against heart disease. Lutein also helps to fight heart disease by reducing the amount of plaque formed on artery walls. In addition, broccoli’s team of flavonoids may promote a healthy cardiovascular system. Putting it all together, broccoli is a potent disease fighting food that should find a place on your plate. Action Tip: Eat broccoli and its cruciferous cousins at least five times a week. Enjoy broccoli steamed, stir-fried or raw in salads. Broccoli is also delicious in pasta sauce, on pizza, in casseroles, or in meat, poultry or seafood dishes. And don’t forget to skinny dip broccoli florets in tasty low fat dips. |
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