Broccoli contains a few important phytochemicals: beta-carotene, indoles and isothiocyanates. Phytochemicals can also help boost enzymes.
Broccoli has been around for more than 2000 years, although Americans have grown it in their gardens for only 200 years! WOW! During the sixteenth century, the plant was grown in France and Italy. Little was known about this vegetable until the 1920's, when the first commercially grown broccoli was grown and harvested in Brooklyn, New York.
Broccoli grows best in areas with a cool climate and moist soil. Over 90 percent of broccoli is grown in California.
Broccoli, and its cousins, Brussels sprouts, kale, cabbage, cauliflower, mustard and turnip greens, collards, kohlrabi, rutabaga and turnips all contains nutrients, compounds and phytochemicals as well as providing calcium (6% of the daily recommended value), iron (6% of the RDV) and 20% of the recommended amount of fiber.
Broccoli is the best known member of the cruciferous family of vegetables - so named because the petals have a cross shape.
Broccoli is high in folate (25% of the RDV), high in vitamin C (220% of the RDV!), a good source of potassium (15% of the daily requirement), low in sodium and fat and cholesterol free.
Broccoli also provides vitamin K, important for building strong bones and to help blood coagulate.
Eating more broccoli increases your dietary intake of potassium, folate, fiber and dietary flavonoids found in the cruciferous family, and in citrus fruits.
And a recent study found that women who ate a half-cup serving of carotenoid rich vegetables (spinach, kale) twice a week had a 22% lower risk of needing cataract surgery than those who ate the greens less than once a month.
Of course a serving of broccoli (just one medium stalk) counts as one of the recommended 5-A-Day servings of fruits and vegetables.
