Broccoli is a branched, green vegetable with either purple or more commonly green flower buds. It belongs to the brassica family, along with cauliflower, cabbage and kale, and can be eaten raw or cooked.
Vegetables (like broccoli) belonging to the plant genus Brassica contain tons of health-promoting compounds and potentially powerful phytochemicals. Brassica vegetables, contain a plant compound called indole-3-carbinol (I3C), which acts as a plant oestrogen and may help balance hormones by regulating oestrogen levels. Brassicas, like broccoli, appear to influence oestrogen metabolism potentially shifting it to a more favourable composition.
Broccoli could be seriously beneficial for menopausal women to add to their diet. One study found broccoli in particular has a positive impact on oestrogen levels—increasing the oestrogen responsible for reducing breast cancer risk and lowering the oestrogen responsible for increasing one’s risk. Broccoli is also full of calcium for strong bones and fibre to prevent bloating and weight gain.
Broccoli Nutrition Stats -Serving Size: 1 cup, chopped
30 calories
g total fat
6g carbohydrate
2g fibre
2.5g protein
81 mg vitamin C (90% DV)
93 mcg vitamin K (78% DV)
567 IU vitamin A (64% DV)
57 mcg folate (14% DV)
288 mg potassium (6% DV)
19 mg magnesium (5% DV)
60 mg phosphorus (5% DV)
0.66 mg iron (4% DV)
43 mg calcium (3% DV)
0.37 mg zinc (3% DV)
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