Broccoli has to be one of my favourite veggies for so many reasons; from its many health benefits to its great taste.
Broccoli is a super veg as it is packed full of nutrients, including soluble and insoluble fibre, sodium, vitamins A, K, C, E, B1, B2, B3, chromium, folate, fibre, pantothenic acid, manganese, phosphorus, choline, potassium, copper, magnesium, omega 3 fatty acids, protein, zinc, calcium, iron, selenium – to name but a few!
Sulforaphane, an anti-inflammatory substance, found in cruciferous vegetables such as Broccoli draws attention with respect to heart disease. Sulforaphane may help prevent or reverse some of the damage to blood vessel linings that may be caused by chronic blood sugar problems.
Broccoli has high levels of antioxidants. The key antioxidants that are concentrated in broccoli are the carotenoids, lutein, zeaxanthin and beta-carotene – important for reducing inflammation and ensuring healthy cell replication.
Cooking Tips:
- Steaming has been shown to be a better method of preserving nutrients than other cooking methods
- Don’t throw away the stalks they can be freshly juiced, add to smoothies/soups or chopped fine add to salads
- Use organic where possible in order to ensure the highest nutrient value
Rebecca Greene practices in Galway and can be contacted through her Facebook page.
