Broccoli
Broccoli is a member of the cabbage family. It is closely related to cauliflower. Broccoli was first cultivated in Italy. Broccolo, its Italian name, means "cabbage sprout." Broccoli is loaded with fiber, minerals, vitamins and phytochemicals. It has no saturated fat or cholesterol. Broccoli is a good source of protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Selenium, Vitamin A, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. Broccoli contains large amounts of vitamin C and beta carotene which are important antioxidants.
· Broccoli cantains sulforaphane which is a chemical that works with cells that lack an anti-tumor gene to fight prostate cancer.
· Ample supplies of vitamin K and vitamin A help keep our vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K for people faced with the need to rebuild vitamin D stores.
· Broccoli contains phytonutrients (glucoraphanin, gluconasturtiian, and glucobrassicin). This trio supports all steps in the body's detox process, including activation, neutralization, and elimination of unwanted contaminants.
· Broccoli provides special cholesterol-lowering benefits if cooked by steaming. The fiber-related components in broccoli do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels.
References:
Natural News .Com http://www.naturalnews.com
The George Mateljan Foundation http://www.whfoods.com
University of Illinois http://urbanext.illinois.edu/veggies/broccoli.cfm
Keith Payne
Functional Strength Systems
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