Be Healthy with Broccoli

Choose broccoli with compact floret clusters and no bruises. They should be uniformly colored, either dark green, sage or purple-green, depending upon variety, and with no yellowing and should not have any yellow flowers blossoming through.

• Broccoli contains the phytonutrients sulforaphane and the indoles, which have significant anti-cancer effects.
• Indoles in broccoli can be cancer-protective.
• Sulforaphane in broccoli boosts the body's detoxification enzymes, helping clear potentially carcinogenic substances more quickly.
• Sulforaphane also can cause cell growth arrest and cell death in leukemia and melanoma cells.
• Sulforaphane may protect persons genetically prone to colon cancer.
• Indole-3-carbinol in broccoli has been called "a potential chemotherapeutic agent" against human prostate cancer by researchers.
• Isothiocyanates in broccoli may protect against bladder cancer.
• Broccoli in rich in a flavonoid called kaempferol, shown to be protective against ovarian cancer.
• Broccoli is more effective against prostate cancer when eaten with tomatoes.
• Phytonutrients in broccoli signal our genes to increase production of enzymes involved in detoxification.
• Persons consuming cruciferous vegetables such as broccoli has reduced risk of prostate cancer, colorectal cancer and an amazing 69% risk reduction of lung cancer in smokers.
• Sulforaphane-rich broccoli may benefit the treatment or prevention of H. pylori infection, a primary cause of ulcers.
• Sulforaphane in broccoli can also help repair sun-damaged skin.
• Persons whose diets were rich in flavonoids such as provided by broccoli showed a 20% reduction in their risk of heart disease
• Research has shown men who ate broccoli more than twice a week had a 23% lower risk of cataracts.
• One cup of cooked broccoli contains 74 mg of calcium, plus 123 mg of vitamin C, which significantly improves calcium's absorption for stronger bones.
• Broccoli fortifies the immune system.
• Broccoli provides a significant amount of folic acid, a B vitamin whose deficiency during pregnancy has been linked to birth defects.
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  Source: World’s Healthiest Food