Background Info
Broccoli is one of the healthiest foods...a real nutritional powerhouse. Along with a rich supply of vitamins and minerals, notably vitamin C, folate (folic acid), and potassium, it contains the phytochemical sulforaphane, which helps reduce the risk of cancer. In addition, broccoli contains a good amount of beta-carotene.
Broccoli belongs to the Cruciferae family, together with kale, cauliflower, cabbage, kohlrabi and Brussels sprouts. Broccoli is a strong growing cole crop with large spreading leaves. The edible portion of broccoli are the flower heads. These flower heads are harvested when still green.
Benefits
Broccoli is high in antioxidant and anticancer compounds. This anti-cancer property is well established. The American Cancer Society recommends eating more broccoli and other cruciferous vegetables.
The typical broccoli phytochemicals are sulphur containing compounds, including isothiocyanates, indoles and dithiolthiones. Several isothiocyanates have been shown to inhibit tumours, induced by chemical carcinogens. Indoles also play a role in cancer prevention.
Research has suggested that the compounds in broccoli can protect the eyes against macular degeneration.
Broccoli contains important phytochemicals but it is also rich in other nutrients, including calcium, fibre and vitamins. Broccoli develops a characteristic pungent, sulphur odours during preparation. These odours are caused by enzymatic and chemical reactions of the sulphur components.