Full Broccoli Vegetable Nutrition

You like to eat broccoli? Then you are lucky. Know why? Green vegetable is rich in benefits, not least this one vegetable: broccoli. Thank you if you like to eat broccoli at least twice a week. Broccoli is a good source of vitamins, minerals, folic acid, calcium and fiber.

Vitamin A and C is an important antioxidant to fight free radicals and various diseases such as heart disease, Alzheimer's disease, diabetes, calcium deficiencies, arthritis, aging, tumor and some cancers. Broccoli has a high content of vitamin C which helps the absorption of iron in the body so that it can inhibit the development of cataracts and increase endurance, especially when the body is cold.

Folic acid contained in green vegetables helps prevent the liver disease and prevent birth defects in infants. So for expectant mothers, be diligent to consume broccoli.

Broccoli also contains potassium which can lower blood pressure, whereas calcium in broccoli can prevent osteoporosis. Broccoli is a good source of calcium, although not on par with a glass of milk but the vegetables are very important for those who do not consume dairy products and derivatives, such as cheese. Given the many Indonesian people who consume calcium below average so prone to bone disease, this vegetable is highly recommended.

Our bodies need adequate amounts of fiber. This is to reduce blood cholesterol and maintain digestive health. Well, broccoli may be one option to meet the need for fiber.

Of note, in cooking broccoli do not get too soft and overcooked because it can reduce the nutritional value. Quite a stir fry for 2 or 3 minutes (still looks bright green broccoli and crispy when bitten).