Broccoli

Broccoli is a green vegetable that vaguely resembles a miniature tree. It belongs to the plant species known as Brassica oleracea. It’s closely related to cabbage, Brussels sprouts, kale and cauliflower — all edible plants collectively referred to as cruciferous vegetables. With a shape resembling that of a cauliflower, Broccolis have clusters of small, tight flower heads. These heads turn bright green on cooking and tastes slightly bitter.

There are three main varieties of broccoli:

• Calabrese broccoli
• Sprouting broccoli
• Purple cauliflower — despite its name a type of broccoli

Broccoli is a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants.

One cup (91 grams) of raw broccoli packs:

• Carbs: 6 grams
• Protein: 2.6 gram
• Fat: 0.3 grams
• Fiber: 2.4 grams
• Vitamin C: 135% of the RDI
• Vitamin A: 11% of the RDI
• Vitamin K: 116% of the RDI
• Vitamin B9 (Folate): 14% of the RDI
• Potassium: 8% of the RDI
• Phosphorus: 6% of the RDI
• Selenium: 3% of the RDI

Benefits:

Contains Potent Antioxidants That Offer Health-Protective Effects

Bioactive Compounds Contribute to Reduced Inflammation

Protects Against Certain Types of Cancer

 Antioxidants and Fiber controls Blood Sugar

Support Heart Health in a Variety of Ways

Promotes Healthy Digestion and Reduced Constipation

Healthy Brain Function

Sows the Aging Process

Vitamin C Content Supports a Healthy Immune System

Supports Dental and Oral Health

May Promote Healthy Bones and Joints

Nutrient Content May Support a Healthy Pregnancy

May Protect Your Skin from Sun Damage