Vegetables for Health

Broccoli has the botanical name Brassica oleracea, and is a member of the crucifer family, including kale and cabbage. The name means "branch" because of the plant with stems in the form of a cross. There are a number of varieties of broccoli: Raab flowers on long stems. Rapini fewer flowers and flavor of mustard Broccoflower is a cross between broccoli and cauliflower Chinese broccoli has a small head. Broccolini (baby broccoli) is a hybrid of broccoli and Chinese cabbage The taste of vegetables varies from person to person. This depends on the sensitivity of the tongue to bitter tastes. The level of perceived bitterness might be something genetic. This may explain why people who are very sensitive to bitter tastes may not like to eat this vegetable. Broccoli is really better to consume raw form because any heat treatment destroys or some, if not most of goodness in this plant. The main antioxidant nutrients are sensitive delicate. Broccoli has twice the vitamin C than an orange, which is quite surprising. It has almost the same amount of calcium than milk from grass-fed cows, and is a good source of selenium. Like all green leafy vegetables, which offers plenty of dietary fiber, which is excellent for the digestive system. This vegetable is also a powerful lower bad cholesterol vegetables, especially when steam rather than when eaten raw. This may sound a little strange, but there is much more to do with the texture when heated gently and how to bind bile acids in the intestine. flavonoid kaempferol is present in this cruciferous vegetable. This compound appears to reduce the probability of allergic reactions, causing the body less sensitive to allergens. Perhaps this explains why this vegetable has good anti-inflammatory properties. Never cook broccoli. Once it becomes soft, it loses most of its nutritional benefits. So I eat it raw or after cooking vapor fresh water. In addition, overfire destroyed the myrosinase anti-cancer compound, and vitamin C. Broccoli is a good source of vitamins A, B, C and E and the mineral manganese, copper, chromium, phosphorus and potassium. It is also a source of omega-3 fatty acids and proteins. This plant is known for its ability to maintain normal blood pressure and keep blood vessels in good form. A compound called glucoraphanin is the active ingredient. One interesting thing about this is that the compound called sulforaphane cruciferous present in it prevents damage to the cartilage tissue. So eat this vegetable can help delay or even prevent arthritis. Sulforaphane is believed to help normalize blood pressure, too, and help kidney function. To get the most out of eating broccoli, it is best to eat sprouts instead of the mature plant. As all the seeds which contain more nutrients. Anyway, one study showed that consumption is the adult plant or seeds help detoxify the body due to the presence of phytochemical sulforaphane.