A member of the Brassica family, it is a green vegetable that can be eaten either cooked or raw: It is exceptionally rich in nutrients, containing an abundance of sulphur, iron and chlorophyll, which purify the blood; it is also rich in vitamins A, B-complex and, especially, C. In fact, it contains more vitamin C than oranges - one cup provides 70mg of vitamin C which can be readily absorbed and utilized by the body, unlike the synthetic vitamin. Broccoli was also found to contain good amounts of sulphoraphane, a sulphur-based compound, which helps to kill cancer-causing substances in food. When sulphoraphane is released in the gut, it steps up production of powerful enzymes that destroy carcinogenic substances such as found in heavily barbecued meat. Recently, scientists at the John Innes Centre in Norwich, UK, have developed a new type of ' super broccoli' which contains 100 times more sulphoraphane than ordinary broccoli, and which is expected to reduce the risk of colon cancer. It is recommended for Anti-aging,- Antioxidant, Blood Purifier, Bone and Joint Conditions, Breathing Problems, Cellular Regeneration, Cleansing, Colon Disease, Detoxifying, Digestive Disorders etc. It is also beneficial in cough, cold , asthma, chest infection and other bronchitis disorders . As a nutrient-dense food, Broccoli may be very helpful in reducing the effects of bone loss and osteoporosis. It may to improve the control of blood sugar.It is also useful in breast cancer.

Caution

Broccoli should be avoided in cases of thyroid deficiency, goitre or low iodine conditions, since it contains substances that inhibit the absorption of iodine