Broccoli Nutrients

Broccoli (from the Italian plural of broccolo, referring to "the flowering top of a cabbage") is a plant of the mustard/cabbage family Brassicaceae (formerly Cruciferae). It is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like fashion on branches sprouting from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Many varieties of broccoli are perennial. Broccoli most closely resembles cauliflower, which is a different cultivar group of the same species.

Broccoli has a wonderful fiber that is able to function as a detoxification in our body that excess oil  cholesterol. Broccoli contains several different compounds called isothiocynates, whose function is to make nyegah cancer. One of indole-3-carbinol, may prevent the cells - the cells of breast cancer, well it's important for womankind consumed broccoli. 6-year study in the Netherlands found that eating broccoli can prevent colon cancer and rectal cancer (rectum), especially in women. Broccoli also contains lutein, which can prevent loss of vision due to macular degeneration of old age. Do not dispose of lho broccoli stems, thinly sliced for salads or stir-fry mixture. Serve the broccoli in the form of nuggets, soup or fried (fried with butter) must be really delicious.

Broccoli, raw (edible parts), 100 g

Nutritional value per 100 g (3.5 oz)
Energy	141 kJ (34 kcal)
Carbohydrates	6.64 g
Sugars	1.7 g
Dietary fiber	2.6 g
Fat	0.37 g
Protein	2.82 g
Water	89.30 g
Vitamin A equiv.	31 μg (3%)
- beta-carotene	361 μg (3%)
- lutein and zeaxanthin	1121 μg
Thiamine (Vit. B1)	0.071 mg (5%)
Riboflavin (Vit. B2)	0.117 mg (8%)
Niacin (Vit. B3)	0.639 mg (4%)
Pantothenic acid (B5)	0.573 mg (11%)
Vitamin B6	0.175 mg (13%)
Folate (Vit. B9)	63 μg (16%)
Vitamin C	89.2 mg (149%)
Calcium	47 mg (5%)
Iron	0.73 mg (6%)
Magnesium	21 mg (6%)
Phosphorus	66 mg (9%)
Potassium	316 mg (7%)
Zinc	0.41 mg (4%)

Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and small amounts of selenium. A single serving provides more than 30 mg of Vitamin C and a half-cup provides 52 mg of Vitamin C. The 3,3'-Diindolylmethane found in broccoli is a potent modulator of the innate immune response system with anti-viral, anti-bacterial and anti-cancer activity. Broccoli also contains the compound glucoraphanin, which can be processed into an anti-cancer compound sulforaphane, though the benefits of broccoli are greatly reduced if the vegetable is boiled more than ten minutes. A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.

So, insert your broccoli on your cook