Broccoli became popular in the 1980’s as a new form of tasty cauliflower. It has become increasingly popular over the last couple of decade and is now part of the weekly diet for most people.
Along with being an incredibly versatile ingredient, It has some great health benefits.
Broccoli contains Vitamin C (Ascorbic acid) 89mg/100g. When ingested as cooked broccoli, orange juice or fruit, Vitamin C seems to be as equally bioavailable as the synthetic form of vitamin C. In raw Broccoli however it is only 20% available. (2)
Broccoli, along with many other common vegetables such as Cauliflower, Kale, Brussels Sprouts etc. belonging to the Brassicaceae family, is considered to have a high health-promoting potential for their richness in vitamins, minerals, fibers, and bioactive secondary metabolites. Among these, considerable attention has been given to glucosinolates, a class of secondary metabolites synthesized almost exclusively by this plant family, and, in particular, to their hydrolysis products’ isothiocyanates for their ability to induce phase II detoxification enzyme activities and anticancer potential. (1)
Studies have shown that broccoli juice helps protect gut cells against cancer. (1)
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(1) Nutraceutical Improvement Increases the Protective Activity of Broccoli Sprout Juice in a Human Intestinal Cell Model of Gut Inflammation. PUBMED https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5039501/
(2) The bioavailability to humans of ascorbic acid from oranges, orange juice, and cooked broccoli is similar to that of synthetic ascorbic acid. PUBMED https://www.ncbi.nlm.nih.gov/pubmed/8505665