BROCCOLI

Of all the vegetables in the
brassica family, broccoli has
shown the highest levels of
protection against prostate
cancer.

Broccoli comes in several varieties but the darker the color, the more beneficial nutrients the vegetable contains. It contains sulphoraphane and indoles, which have strong anticancer effects, particularly against breast and colon cancer. Broccoli is also high in flavonoids, which have been linked with a significant reduction in ovarian cancer. The chemicals in broccoli protect against stomach ulcers, stomach and lung cancer, and possibly skin cancer. They also act as a detoxifier, helping lower “bad” blood cholesterol, boosting the immune system, and protecting against cataracts.

  • Rich in a variety of nutrients that protect against types of cancer.
  • Contains chemicals that help to lower “bad” cholesterol and protect against heart disease.
  • Lutein and zeaxanthin help prevent macular degeneration.
  • Helps eradicate the H.pylori bacteria.
  • High calcium content helps build and protect bones.
  • Excellent source of the antioxidants vitamin C and selenium.
  • 3–5 servings a week offer protection against cancer.

Practical tips:
Look for heads rich with color and avoid any broccoli with pale, yellow or brown patches on the florets. Store in the refrigerator and use within a few days of purchase. Frozen broccoli contains all the nutrients of fresh broccoli. Cook by lightly steaming or stir-frying.
DID YOU KNOW?
You can eat the leaves of the broccoli as well as the stalks and florets. They contain as much goodness and taste great, too!

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