Broccoli is a vegetable which belongs to the family of cruciferous vegetables comprising all kinds of cabbage, turnips, radishes and arugula. Its name comes from the Latin brachium which means “branch” and refers to their shape, which seems reminiscent of small trees. The broccoli has long been known only in their places of origin or southern Greece and Italy, before making their appearance on the boards of the rest of Europe in the seventeenth century. Then they were raised in USA by Italian immigrants and it gradually gained popularity.

The Broccoli: Properties and Nutritional Benefits

Broccoli has a high nutritional value as it is very rich in fiber, minerals, especially iron, phosphorus, magnesium, potassium and calcium, and vitamins, especially C, A, B1 and B2. In terms of calorie, broccoli is a very light food, with only 27 calories per pound of product.Good vitamin C content makes them ideal for boosting the immune system, particularly in upper airway inflammation.

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The substance that makes broccoli very effective in the prevention of many diseases is sulforaphane, an antioxidant that has been the subject of several scientific research. This chemical compound is useful for the prevention of the harmful effects caused by air pollution and cigarette smoke on the lungs. An American study published in the journal American Journal of Respiratory and Critical Care Medicine  showed that broccoli may be beneficial for patients with chronic obstructive pulmonary disease as the sulforaphane increases the activity of a gene that protects cells from attack of pulmonary toxins.In addition, this substance is effective in promoting cardiovascular health, preventing the onset of stroke and heart attack. Research published in the Journal of Diabetes showed that the presence of broccoli in the diet would increase the production of a protein that protects the arteries from atherosclerosis plaques responsible.