BROCCOLI ITS BENEFITS AND LOSSES

WHAT IS BROCCOLI?  

An edible green plant Broccoli in the cabbage family it is large flowering head is eaten as a vegetable the species Brassica oleracea. Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different cultivar group of the same species.Broccoli is a result of the selective breeding of wild cabbage plants starting around the 6th century BC. Its name, from the Italian broccolo, relates to the flowering top of a cabbage.

BRIEF OF BROCCOLI:-

   

The perspective of the organic farmer, this is a little strange. Partly because broccoli isn’t especially easy to grow. It takes up a lot of space in the garden, which means it takes more time and work for extra plowing, weeding, and irrigation. And its yields are small compared to other members of the Brassica family (like cabbage).

So when my partner Emily is making her garden plan each winter, every additional
serving of broccoli we harvest means subtracting servings of half a dozen other crops. She’s explained this to our members, but if asked people still say, “Well, we wouldn’t mind some more broccoli.”

                            
Agri-Food Canada lists broccoli among the major field vegetables grown for fresh eating. It doesn’t compete with carrots, corn, or cabbage in terms of production by tonne. But at over 32 million kilograms (in 2010), more field broccoli is grown in Canada for the fresh market than tomatoes or head lettuce or peppers. The broccoli harvest far outweighs fresh beans, spinach, and baby carrot harvests combined.

Even after the Second World War, however, broccoli was on the margins for most North Americans, partly due to a distribution problem. Other members of the Brassica family are tougher. Cabbage stores incredibly well, either fresh or pickled, and can be shipped over distance.

                              
 the real boon for broccoli was the push for healthy eating around the 1970s. Research showed that broccoli (and its relatives) were extremely nutritious, and very high in Vitamin A among other things. So health-conscious parents made sure to serve their kids broccoli, because broccoli is good for you.

A few years ago I was talking to some Inuit kids in Nunavut, where imported fresh vegetables are incredibly expensive. Salads aren’t a big part of Inuit culture, but even those kids were excited about broccoli, because it looked like “tiny little trees.” That distinctiveness, more than any of the nutritional research, bodes well for the future of broccoli.

BENEFITS OF BROCCOLI:-

Broccoli has always been Quick Steaming
that show certain nutritional benefits from the steaming of broccoli these steaming results in recent studies are clearly noticeable differences in nutrient concentrations that occur when steaming times are changed by relatively small amounts. For example, researchers are finding nutrient differences in broccoli steamed for 1 versus 2 minutes, or 3 versus 5 minutes. Many nutrients in broccoli are clearly sensitive to total steaming time, and as a general rule, all studies suggest that total steaming time be kept relatively short.

                             
earchers noticed an association between the deep green color of the broccoli florets and their total carotenoid content. In other words, the deeper and more rich the florets were in color, the more carotenoids they contained. Since carotenoids are yellow-orange in color and do not contribute to the greenness of food, this finding may seem somewhat surprising. But it may give us a practical way to make our broccoli selections in the grocery if we are trying to choose broccoli with higher carotenoid content.

the development of cancer—and its relationship to three metabolic problems in the body. Those three problems are  chronic inflammation, oxidative stress, and inadequate detoxification. While these types of problems have yet to become part of the public health spotlight, they are essential to understanding broccoli's unique health benefits. Over the past 10 years, research has made it clear that our risk of cancer in several different organ systems.

                            
These anti-inflammatory benefits of ITCs have been clearly demonstrated in lab and animal studies. However, it can sometimes be tricky to translate the results of these lab and animal studies in practical take-away recommendations for everyday eating.

LOSSES OF EATING BROCCOLI:-

People taking blood-thinning medications should watch their broccoli intake, since the vegetable's vitamin K content may interfere.

Broccoli is likely safe in the small amounts found in a normal diet. There's not enough information to know if broccoli is safe when taken in larger medicinal amounts.

The medication's effectiveness. Those with hypothyroidism should also limit their intake of broccoli.