Broccoli Potent Antioxidants
Broccoli is a form of cabbage of the mustard family (Brassicaceae) communally grown for its edible flower buds and stalks. It is Native to the eastern Mediterranean and Asia Minor regions. Sprouting broccoli was cultivated in Italy during ancient Roman times, later introduced to England and America in the 1700s. Broccoli was spread to northern Europe by the 18 century then brought to America in the 19th century by Italian Immigrants. Cultivation soon increased in the United States and Japanese Hybrids F-1 increased high yields of quality, growth, speed and regional adaptation. According to the National Library of Medicine “Broccoli Brassica oleracea var italica has recently gained considerable attention due to its remarkable nutritional compensation and health benefits.
The cruciferous vegetable broccoli is a rich source of several important nutrients including fiber, vitamins, (A, C, K) and minerals calcium, potassium, iron. It has also been shown to contain bioactive compounds including sulforaphane, glucosinolates, and indole-3-carbinol which have been shown to have significant health benefits. These chemicals are known to have potent antioxidant, anti-inflammatory anti-cancer effects.” There are three types of commonly grown broccoli with the most familiar variety is the Heirloom Calabrese often referred to as simply broccoli named after Calabria in Italy. It was introduced to the seed trade around 1910 bringing this heirloom variety to the shores and gardens of the U.S. Consumed as a delicious nutritious broccoli variety it boasts dark bluefish green central heads 5” across, growing 30-36 inches tall as one plant gives way to multiple side shoots.
Other varieties of broccoli include Gypsy Hybrid, Sun King Hybrid, Waltham 29, Marathon Hybrid, Eastern Magic Hybrid, De Cicco, Broccoli Raab Spring, Sprouting broccoli Butter Stem Hybrid, Purple Sprouting Broccoli, Romanesco, Burgundy Hybrid, Montibello hybrid, Royal Tenderette hybrid, Broccoli Raab Rapini hybrid Organic. Broccoli is familiar to people all around the world due to its versatility in the world’s most popular cuisine. It can be broiled, roasted, grilled, baked, tossed with olive oil, seasoned with salt, eaten raw, added to smoothies, sprouted, salads, casserole, soups, quiche, mixed vegetables. stir fried then garnished with chopped toasted pine nuts for additional flavor.
Seeds for sprouting microgreens are grown for fresh healthy vegetables consumed for any time of year. Heirloom Broccoli seeds are nutritious microgreens rich in Sulforaphane, a natural plant compound found in many cruciferous vegetables like cabbage, cauliflower, broccoli, brussels sprouts and kale. It has been linked to many health benefits as sulforaphane found in broccoli sprouts is at levels 50-100 times that found in mature broccoli. It activates in a special genetic pathway in our cells known as NrF2.” says gini. Sulforaphane is found in cruciferous vegetables like broccoli and studies show over 2,000, in fact that carries tremendous health benefits. It can boost immunity, banish inflammation, and detoxify your body.
Broccoli is high in dietary fiber vitamins and minerals including potassium, vitamin A, C, K and folic acid. Broccoli is a fast-growing plant that grows 60-90 cm equivalent to 24-35 inches tall. Upright and branching with leathery leaves, broccoli bears dense green clusters of flower buds at the end of the central axis and the branches. One cup of broccoli is only 55 calories per serving typically consumed as a delicious vegetable packed with nutrition. Consuming broccoli has significant potential as a functional food source combined with other healthy foods due to its multiple health benefits.
Cheers!
Patricia Lynn
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