When it comes to cruciferous vegetables, broccoli is considered to be one of the nutritious vegetables. Rich in vitamin C, it is known for its immune-boosting properties, and vitamin K, which is crucial for bone health. Also, it is rich in fiber that helps promote digestive health. As per a study published by the National Library of Medicine, broccoli also supports cardiovascular health. A Phase 1 clinical trial demonstrated that consuming 100 grams of fresh broccoli sprouts daily over a week provided cardiovascular benefits. It has also been shown to contain bioactive compounds such as glucosinolates, sulforaphane, and indole-3-carbinol, all of which have been shown to have significant health-promoting effects. According to the United States Department of Agriculture (USDA), a cup of broccoli contains 3% to 3.5% of a person’s daily need for calcium, 45–54% of daily need for vitamin C, and 64–86% of their daily need for vitamin K. It is also rich in antioxidant called sulforaphane, which is said to contribute to reducing inflammation and combating oxidative stress. As per experts, broccoli also offers protection against certain cancers, support heart health, and contribute to overall well-being. But, did you know that if not cooked right, broccoli might lose all its nutritional benefits? This piece of information explores five common mistakes people commit with broccoli that completely destroy its nutrition.
