Description

• Like other cruciferous vegetables, broccoli contains the phytonutrients sulforaphane and the indoles, which have significant anti-cancer effects. 
• Research on indole-3-carbinol shows these compound helps deactivate a potent estrogen metabolite (4-hydroxyestrone) that promotes tumor growth, especially in estrogen-sensitive breast cells, while at the same time increasing the level of 2-hydroxyestrone, a form of estrogen that can be cancer-protective. 
• Indole-3-carbinol has been shown to suppress not only breast tumor cell growth, but also cancer cell metastasis (the movement of cancerous cells to other parts of the body).
• Broccoli is usually boiled or steamed, but may be eaten raw and has become popular as a raw vegetable in hors d’œuvre trays. 
• Although boiling has been shown to reduce the levels of anti-cancer compounds in broccoli, other preparation methods such as steaming, microwaving, lactic fermentation, and stir-frying have not been shown to reduce the presence of these compounds.
• Broccoli is:
  • Low in Saturated Fat, Cholesterol
  • High in Dietary Fibre, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium, Manganese, Protein, Vitamin E, Thiamin, Riboflavin, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus and Selenium
• The nutritional value and health benefits of broccoli makes it ideal for:
  • Maintaining optimum health
  • Weight loss
• Don’t include too much broccoli in your diet if you’re interested in:
  • Weight gain