Broccoli…a Forgotten ‘Superfood’ Has Huge Health Benefits | health | Essential information for better health | DW

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Green cauliflower, sometimes called green cauliflower, and sometimes called broccoli. It is one of the vegetables that is not very popular, perhaps because of its unpleasant taste, or because it is not available in all markets, or because of the lack of nutritional recipes in cuisines that use it, but nevertheless, these vegetables are very important and appear on lists of “superfoods”.

Broccoli is rich in minerals and vitamins, especially vegetable protein, which makes it very suitable for vegetarians, then healthy fats, calcium, iron and ascorbic acid, according to the website. webtebOne hundred grams of green cauliflower equals 38.8 calories, which are all carbs, then fat, then protein.

A study titled “Sulforaphane in Broccoli…Green Chemoprevention!! A Role in Cancer Prevention and Treatment” found that people who consumed broccoli regularly, even if not daily, showed higher levels. high in a type of gene that suppresses the development of cancer in cells.

This study, published in the US National Library of Medicine in 2020, mentioned the availability of these vegetables on a compound called sulforaphane, which has been shown to prevent and treat types of cancer such as prostate cancer. , breast cancer, colon cancer, skin cancer, bladder and mouth.

For its part, the site indicates medicinenet Broccoli is rich in vitamin C, potassium and soluble fiber. Eating it does not cause side effects, but its high fiber content can cause gas or intestinal irritation if it is too much.

It can be eaten raw or cooked, although raw is healthier for the body – washing it well – or it can be boiled in water for a short time. (Boiling it for a long time loses a number of its nutritional components), and there are those who resort to steaming it or putting it in the microwave for a few seconds.

A study published in the Journal of Agriculture and Food Chemistry in 2018 said the best way to cook green cauliflower is to cut it into small pieces, leave it for at least half an hour, then fry it. for no more than four minutes. In this way, most of its nutritional components are preserved.





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