Broccoli can be very helpful in maintaining good health, as it has many beneficial effects.
Now you can get to know broccoli a little better.
Unfortunately, broccoli is not one of the most popular vegetables.
In many cases, it is not the taste that is rejected, but the green colour of the fruit, which has health benefits.
The very bright green colour is due to chlorophyll, a natural flavonoid which gives broccoli very strong antioxidants. It is important to know that antioxidants play a very important role in keeping the immune system strong and preventing the proliferation of free radicals.
In addition to its antioxidant properties, broccoli also contains vitamins (A, C, B and K) and minerals (sodium, potassium, calcium, copper, iron, magnesium, phosphorus). It can also help prevent cancer and cardiovascular diseases. It can also help people with anaemia and pregnant women.
Broccoli also has an antibiotic effect.
This is due to the raphanin it contains, which is also found in radishes and red cabbage. It has also been shown to inhibit the growth of certain viruses, bacteria and fungi.
It can also be used for thyroid problems.
This is also due to raphanin’s ability to inhibit thyroxine and calcitonin production in the thyroid gland. This is why raphanin-containing foods are used in Russian folk medicine to treat thyroid enlargement. However, it is limited in its use in medicine, as it can cause serious side effects in higher doses.
Broccoli has a very wide range of uses.
It can be used to make vegetable soup, cream soup or even baked in a tube. It is also delicious steamed with a drizzle of lemon juice and olive oil. In autumn, it is best eaten fresh, but can also be used later in frozen form.
