Broccoli’s Benefits Abound!

Eating broccoli regularly has been something I’ve tried to instill in my children since they were just old enough to eat it.  I pretended it was little trees and even had an imaginary friend ring the doorbell and come to visit, simply because we were having broccoli – because he loved it so much.  That game would encourage my daughter to gobble her broccoli up before the imaginary friend ate all of it!

As part of the cruciferous vegetable family (like cauliflower, brussles sprouts, and cabbage,) broccoli is filled with benefits that help us to stay healthy. (Let food be thy medicine…)

Broccoli is rich in vitamin C, calcium, potassium,  soluble fiber and chromium.(High fiber foods can help keep blood sugar levels stable.) It contains lutein, which supports eye health and may prevent thickening of the arteries. Broccoli is also an anti-inflammatory promoting vegetable. (…let medicine be thy food.)

Broccoli is sulfer-rich, and contains a compound called sulforaphane, which may protect cartilage from damage and pain associated with osteoarthritis.

Sulphoraphane may help to improve blood pressure and kidney function.
It also enhances and protects our immune system by reducing oxidative stress.  Since oxidation is one of the causes of aging, broccoli may help to protect our youthful appearance and protect our internal organs from decline due to aging. Blood vessels are protected from damage, as sulphoraphane encourages enzyme production that protects them.   Sulphoraphane and its precursor glucoraphanin may help protect against the proliferation of cancer cells, caused by chemicals like pesticides and herbicides.

Although naturally resistant to bugs, it is still best to buy organic broccoli when possible, to avoid synthetic pesticides/herbicides and weed killers that may be sprayed on it.

(My son dressed up for a Halloween Party 🙂 “Broccoli ROB”

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Broccoli Salad


  • 1 ½ teaspoons apple cider vinegar
  • 1 teaspoon himalayan salt
  • 2 heads broccoli, 1 pound each, cut into bite-size pieces
  • 1/4 cup avocado oil
  •  garlic cloves, minced
  • 2 teaspoons cumin seeds – toasted and ground
  • 2 teaspoons toasted sesame oil
  • Large pinch crushed red pepper flakes

    Mix vinegar and salt in a large bowl.  Add broccoli and toss. In a large skillet, heat avocado oil. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over raw broccoli and toss well. Let sit for at least 1 hour at room temperature, and  then refrigerate.  Adjust seasonings as needed.


1) (Arthritis and Rheumatism, 2013, August 27.

2), November 9, 2013, “Eat Your Broccoli”

3) (Broccoli sprouts as inducers of carcinogen=detoxifying enzyme systems: Clinical, dietary, and policy  implications, by Marion Nestle)


3 thoughts on “Broccoli’s Benefits Abound!

    1. bethcbeisel Post author

      Sorry it took so long to reply! Frozen broccoli may be even more nutrient dense, depending on how quickly it was frozen after being harvested. I remember doing an experiment in chemistry when I was in college. We compared the vitamin C content in frozen orange juice vs fresh orange juice. I thought there would be more in the fresh, but there was actually more vit C in the frozen. I never forgot it. Merry Christmas!



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