(Brassica oleracea var. italica)
The broccoli is a variety of cabbage native to southern Italy created by the Romans. Very quickly appreciated by the Italians, he entered France at the time of the Middle Ages with Catherine de Medici. . The latter is a distant descendant of wild cabbage and cauliflower. Usually dark green to sage green, broccoli can also be white or purple. Broccoli is a crucifer. Composed of more than 90% water, it is a low-energy food. On the other hand, it has many phytonutrients and minerals.
Originally from Italy, broccoli is none other than a distant descendant of wild cabbage and cauliflower. Like its ancestors, only the apple is consumed. Created by the Romans, broccoli was developed from the finest specimens of wild cabbage. It is even the intermediate stage that precedes that of cauliflower. According to some historians, the Romans already cultivated broccoli in the 1st century AD. Very quickly appreciated by Italians, the green vegetable was popularized by Catherine de Medici (Queen of France (1547/1559). It was not until the 18th century that the English adopted it. Come the time of the English and Americans in the 19th century.
Phytonutrients and minerals
Broccoli contains a lot of vitamin C and vitamin K. Broccoli also contains vitamin A (beta carotene), vitamin B2 (riboflavin), vitamin B5 (pantothenic acid), vitamin B6, vitamin B9 (folate), vitamin E and kaempferol, a flavanol-like flavanoid found in strawberries, broccoli and spinach. It also contains lutein and zeaxanthin, two compounds Antioxidants of the family of carotenoids. Broccoli also contains the following minerals: leather, iron, magnesium, manganese, phosphorus and potassium. The antioxidant capacity of broccoli can decrease by more than 50% after the maximum storage time, i.e. when the broccoli shows visual deterioration.
Its medicinal virtues
Broccoli, like the majority of cruciferous trees, helps fight cancer. Studies published by the U.S. National Library of Medicine have shown that when consumed a few times a week, broccoli as well as cabbage, kohlrabi, Brussels sprouts, turnip and rutabaga could help prevent lung, ovarian, prostate and some other cancers including colorectal cancer.
Studies on the consumption of broccoli and other cruciferous products have also hypothesized that its consumption could even be beneficial to people already suffering from cancer by increasing their chance of survival.
Broccoli would also contribute to the maintenance of good cardiovascular health. Its consumption increases the concentration of good cholesterol and reduces the levels of triglycerides and bad cholesterol. That’s why broccoli is recommended for people who suffer from type 2 diabetes.
It should be noted, however, that studies on the consumption of antioxidants in connection with the prevention of cardiovascular diseases are still contradictory, but a reduction in mortality due to cardiovascular diseases has been observed in women with high intakes of kaempferol, this flavonoid found mainly in broccoli and tea.
Several studies indicate that regular intake of lutein and zeaxanthin, two carotenoids that are very present in broccoli, is associated with a lower risk of macular degeneration and cataracts. These two phytonutrients are abundant in broccoli and are believed to accumulate in the retina and macula of the eye thus protecting it from a oxidative stress that could cause him damage.
Vitamin K and anticoagulants
Containing a high concentration of vitamin K, broccoli should be consumed in moderation. Vitamin K is important for blood clotting. People taking anticoagulant drugs must therefore adopt a diet accordingly whose vitamin K content is relatively stable from one day to the next.
Even if 90% of oxalates are produced by our body, it is recommended to limit the consumption of foods that contain a good concentration of the latter: spinach, asparagus, celery, beetroot, eggplant, strawberries, nuts, rice, tofu and soy products, cocoa and chocolate, wheat bran, peanut butter.
As for green tea, its consumption does not cause a problem because the bioavailability of vitamin K from tea is very low.
It is therefore recommended that people taking anticoagulents consult a doctor or a dietitian-nutritionist who can tell them the food sources of vitamin K and offer the most appropriate and stable daily intake possible.
Those who suffer from kidney stones should limit the consumption of broccoli and other cruciferous trees to the minimum recommended doses. We suggest consulting a doctor or health specialist to help you determine your consumption of crucifers including broccoli.