How to Lose Weight by Eating BROCCOLI
Broccoli is a good source of both vitamin A (1500 IU) and vitamin C (94mg). Vitamin C is heat sensitive. Prolonged cooking of broccoli is not advised, as it will ‘stink out’ the kitchen, due to the loss of nutrients such as sulphur, and reduce the benefits. To prepare broccoli, place only the stems in water and lightly steam the vegetable for 2 minutes, with the lid on. Add small heads of fresh broccoli in a fresh garden salad for maximum benefits. Broccoli is a good source of calcium (103mg) and phosphorus (78mg), valuable for the building and maintenance of strong bones. It also provides magnesium and vitamins A and C; all work together to promote efficient metabolism of the minerals calcium and phosphorus. Broccoli also supplies good amounts of magnesium (24mg) and iron (1.1mg). The iron content of broccoli is enhanced due to the addition of vitamin C. Research has shown that broccoli has anti-cancer properties due to the abundance of vitamins A and C, plus selenium (3mg) which has anti-cancer and anti-viral properties.
Broccoli also contains indole-3-carbinol which the body converts into an antiandrogen that can inhibit the growth of prostate cancer cells. Broccoli also contains a potent compound, sulforaphane, which is able to destroy the Helicobacter pylori bacterium, the cause of most stomach ulcers and cancers. Common antibiotics do not destroy the bacteria. Broccoli is a very good source of chromium, protecting against adult-onset diabetes as chromium boosts the activity of insulin in glucose intolerant people. Broccoli may also lower blood cholesterol due to the supply of calcium pectate.
Broccoli gives a beneficial anti-bacterial boost.
NOTE: All amounts in this blog are measured in milligrams (mg) per 100 grams, unless stated otherwise.
CALORIES-total: 43 kcal. per 100 grams Calories from: Carb: 32 Protein: 8 Fat: 3
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