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Broccoli - the health benefits
The other night I watched a science programme which covered the anti-cancer health benefits of broccoli. Apparently, the best way to eat it is by sprouting the seeds of the plant and eating them three times a week. What do you think?
Broccoli really is one of the superstar vegetables. It contains indoles, which can protect against cell damage and cancers; monoterpenes, which are antioxidants; and sulphoraphane, which supports the work of enzymes that stop carcinogens from damaging healthy cells.
It provides vitamin B2 (riboflavin) to boost energy-levels and is also an excellent source of vitamin A, vitamin C, betacarotene and folic acid, which helps make red blood cells and DNA. Broccoli also provides vitamin K, which the body needs to make strong bones, and chromium, the trace mineral that works with insulin to regulate blood sugar levels.
You could start sprouting, but most of us need a more convenient way to increase our intake of these healthy nutrients. You will always have some people swear that raw food is healthier - but thankfully, new research by scientists at the Vitamin and Mineral Laboratory of the Beltsville Human Nutrition Centre in America have shown how the vitamin C in cooked broccoli is more bioavailable once the vegetable has been cooked than when it is raw.