Broccoli is a popular vegetable in the United States, with the average American consuming 7.1 pounds of fresh broccoli per year. However, adding broccoli to your favourite recipes may improve more than just your taste buds.
Broccoli includes chemicals that may help lessen your risk of cancer, according to Carrie Gabriel, MS, RDN, owner and founder of Steps to Nutrition.
Broccoli is a vegetable that can be eaten raw or cooked. "A wide range of antioxidants and glycosylates are provided. These chemicals have the potential to contribute to disease prevention, "Gabriel explains. "Glycosylates are primarily found in brassica plants like broccoli, and they have antimicrobial and anti-cancer characteristics," she says.
Broccoli appears to be particularly beneficial at lowering the risk of gut malignancies, according to research. A study published in the journal Nutrition and Cancer in 2020 found a link between cruciferous vegetable consumption and a lower risk of stomach cancer, while a meta-analysis published in the Annals of Oncology in 2013 found that brassica vegetables, in particular, were linked to a lower risk of colon cancer among study participants.
Broccoli may also assist in improving the general health of your digestive tract daily, in addition to its cancer-preventive characteristics.
"You get roughly 10% of your required daily fiber intake [per cup] when you eat broccoli," Gabriel explains. "Fiber promotes a healthy digestive system and keeps our stools in good working order."
Broccoli consumption helped normalize bowel habits in a group of young adults with constipation, according to a 2015 study published in the Journal of Cancer Prevention. Researchers speculated that the soluble fiber in broccoli might also help promote a favorable balance of gut bacteria by encouraging the growth of beneficial bacteria while reducing the amount of potentially harmful bacteria in the gut. So, if you're still looking for a side dish to serve with dinner today, broccoli might be the most acceptable option.