Why, you ask? Because we’re running out of wild fish, and broccoli contains many of the same nutritional benefits.   And, a single broccoli plant will produce several new heads during one harvest period.  Broccoli grows from late fall to early spring and tastes best when harvested in the morning. There are many types of this cruciferous vegetable which is popular in various parts of the world.  The three main types are Calabrese, Sprouting, and Purple.  There’s also Rabe, Chinese and, Broccoflower.

But why is broccoli called superfood?  Here are the top reasons:

A 100-gram serving is only 34 calories.

Broccoli improves brain health and cognition due to its high levels of vitamin K and choline. The sulforaphane in it can aid in preventing the onset of neurodegenerative diseases such as Alzheimer’s.

Broccoli slows down the aging process with the support of nicotinamide a compound that prevents the genetic changes that trigger premature aging.

A steady diet of broccoli aids regular digestion.  Its fiber keeps the lining of the stomach healthy and maintains beneficial bacteria levels in the intestines.

The vitamins, A, C, D, and folate in broccoli help boost the body’s metabolism.  These nutrients, along with broccoli fiber, have a “thermic effect of food,” which increases your metabolic rate after eating.

Carotenoids in broccoli help maintain eye health.

Broccoli is rich in calcium, zinc, magnesium, and phosphorus, which contribute to strong bones and teeth, especially in young children and older adults prone to osteoporosis.

The antioxidant glucoraphanin in broccoli helps reduce the LDL (bad cholesterol) and keeps the heart functioning properly.

Iron and copper are essential minerals in broccoli that help produce red blood cells that prevent anemia.

Broccoli contains vitamins A, B, C, E, and K, which contribute to glowing skin and thick, shiny hair.

Steam and stir-fried is best

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