Broccoli is an edible green plant in the cabbage family (Brassicas). With its large flower heads, Broccoli looks like cauliflower. Its is dark green in color shaped in a tree-like structure branching out from a thick, light green edible stalk. Flower heads are surrounded by leaves. Boiling significantly decreases levels of glucoraphanin. Better cooking ways to enjoy its beneficial nutrients are steaming, and stir frying as they do not have any significant effect on these levels.
Broccolis are filled with Vitamins C, K and with Manganese, allies improving the immune system and fighting inflammation. Vitamins necessary for energy production and that enhance neurotransmitters and collagen while supporting proper bone formation. The comsumption of Glucoraphanin, converted to Sulforaphane, has been linked with a decrease in neurodegenerative and cardiovascular disease. Finally, their dietary fibres improve digestion and slow the rate of sugar absorbed into the bloodstream.
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