Broccoli? Better Raw

Broccoli is a vegetable from the cruciferous family and in recent years it has made its way into many kitchens. Although regular cultivation is often highly contaminated, clean-grown broccoli can be found in greenhouses.

Broccoli contains large amounts of Vitamin A, essential for the health of the eyes, skin, various membranes in the body, and strengthening the immune system. It also contains a large amount of Vitamin C, thus helping to strengthen the immune system. It also has Vitamin K, essential for blood clotting, and folic acid, which is vital for blood formation and critical throughout pregnancy.

Research has proven that broccoli contains cancer-fighting substances and other components that can help cleanse toxins from the liver and neutralize toxins present in the body in general. Additionally, it can deal with the Helicobacter pylori bacteria found in the stomachs of many people.

The prominent disadvantage of broccoli is the effect of cooking on it. Cooking, even steaming, reduces its nutritional and health benefits by about 85%. Therefore, to get the most out of broccoli, it is advisable to eat it raw, not cooked—as is usually the custom.

The proper use to maintain broccoli's value is by drinking it as juice, eating it raw, or consuming broccoli sprouts.

Other vegetables belonging to the cruciferous family include cabbage, Brussels sprouts, turnips, radishes, mustard, kohlrabi, and more. These vegetables have a significant advantage due to their high content of cancer-fighting materials, so it is advisable to increase their consumption in the daily diet.

It should be noted that those suffering from hypothyroidism should reduce their intake of cruciferous vegetables, as they contain goitrogenic substances that interfere with the production of thyroid hormones.