Broccoli: Greens do the body good

Broccoli belongs to the Brassica family of vegetables and broccoli is easily identified by its miniature tree-like shape. Greens are known for reducing the risk of certain cancers, heart disease, inflammation and digestive health. Broccoli is low in fat and high in dietary fiber plus high in Vitamins C and K, and contains Vitamin A, B9, potassium, phosphorus, selenium. Broccoli can be eaten cooked or raw, and both ways are perfectly healthy but provide different nutrient benefits. Broccoli contains antioxidants, which inhibit or neutralize damage caused by free radicals in the body. These substances can help reduced inflammation and provide overall health. Studies show eating cruciferous vegetables may protect against certain types of cancer such as breast, prostate, gastric, colorectal, renal and bladder. Broccoli consumption also aids in blood sugar control thus aiding in diabetes control. In addition, broccoli helps with high “bad” LDL cholesterol and triglyceride levels, which are identified as  major risk factors for heart disease. Broccoli has been shown to increased “good” HDL cholesterol levels including consumption of powdered broccoli or broccoli sprouts or supplements. Broccoli is high in fiber which helps to support a healthy bowel function and digestive health. Bowel regularity along with great healthy gut bacteria protect your colon and are vital to digestive health. Lastly, some of the nutrients and compounds in broccoli may slow mental decline, support healthy brain and nervous tissue function and slow the aging process. Overall, broccoli supports a healthy immune system to gain a productive life.