Benefits of Eating Broccoli and Cauliflower

Benefits of Eating Broccoli and Cauliflower

Vegetables broccoli and cauliflower are very nutritious. Thanks to the chemical Sulforaphane, it can help with many diseases such as cancer, heart disease, cholesterol problems and can also make you thinner.

One cup of steamed broccoli (146 grams) has the following nutrients: 46 calories (not fat), 4.6 g protein, 8.7 g carbohydrates, 6.4 g fiber, 178 g calcium, 1.8 mg iron, 50 and vitamin A, 0.13 mg thiamin (Vitamin B1), 0.32 mg riboflavin (Vitamin B2), 1.18 mg niacin (Vitamin B3), 0.9 mg Vitamin B5, 0.27 mg Vitamin B6, 90 and folate, and 98 mg vitamin C (twice our daily needs). How to eat it properly? To get the nutritional value of vegetables, choose the freshest vegetables you can buy. All parts of broccoli and cauliflower are nutritious. Try steaming broccoli rather than boiling it. Place the broccoli in a steamer. When cooked, the color of the broccoli should remain green and not pale or soft. Another way is to roast it with a little oil. According to the analysis, when the vegetable is over-cooked, its nutrients are reduced. It should be slightly cooked to make it more crisp (half-cooked). According to experts, we should eat 3 to 4 portions of vegetables a day. The volume of one part is approximately one small saucer. Apart from broccoli and cauliflower, vegetables belonging to the Brassica family are also nutritious. These are the bokchoy, kale and Brussels sprouts that we do not see more. Just be careful when eating broccoli. If you have a weak thyroid gland (called hypothyroidism), just reduce your intake of broccoli. But if you have goiter or hyperthyroidism, eating broccoli may help.

Another side effect of broccoli is flatulence. To reduce it, add garlic or ginger to your broccoli. Garlic and ginger are even more nutritious. This is my list of the most nutritious vegetables: tomatoes, carrots, horseradish, and of course, broccoli and cauliflower. Protect yourself from cancer and the amount of pollution around. Eat broccoli and cauliflower more often