What Vitamins Are In Broccoli ?

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Broccoli can grow well in sandy to clay loam soils. Growing broccoli is not difficult. Nevertheless, picking or harvesting broccoli is bit tricky. However, there are few signs that you can look for that will let you know when it is the right time to pick broccoli. More..

What Vitamins Are In Broccoli ?

Broccoli holds highly essential vitamins for healthy body. Broccoli belongs to brassicaceae family of vegetables which are also referred as crucifers. Brassicaceae family of vegetables includes turnip, cauliflower, horseradish, cabbage and many others. Broccoli also contains anti-carcinogenic compounds.

Broccoli includes Vitamin A, which assists in building strong teeth and bones. It is essential for immunity, reproduction and vision. Broccoli also contains Vitamin C, which helps to form collagen. Collagen is the anti oxidative substance. Vitamin C aids in the absorption and metabolization of amino acids and iron.

Broccoli also contains Vitamin B9, which more commonly known as folic acid. Folic acid helps to create new cells and helps in the synthesis of DNA. Broccoli includes Vitamin K. If you do not have enough of this vitamin, then your blood will not clot properly after you sustain an injury. Broccoli also contains Vitamin B6 and Vitamin B2, also known as pyridoxine and riboflavin respectively. Pyridoxine helps in metabolizing proteins and fats; while riboflavin helps metabolism and it is good for the skin and vision.

A study has revealed that broccoli consists of indoles and phytonutrient sulforaphane. These have anti-carcinogenic properties. Sulforaphane holds back breast tumor growth and cancer cell metastasis. It is also found that sulforaphane improves the body’s detoxification enzymes, thereby clearing the potentially carcinogenic substances. The study conducted at Rutgers University states that sulforaphane offers special defense to those with cancer-susceptible genes.

In short, broccoli is a great source of calcium, magnesium, fiber, zinc, vitamins C, B1, B2, B6, A and K, manganese, omega 3 fatty acid, folic acid, beta-carotene, tryptophan and other nutrients. In order to intake all the elements, it is recommended to steam the vegetable rather than boiling it. Steaming preserves the valuable nutrient content completely.