Like cabbage, Brussel sprouts, and other cruciferous vegetables, broccoli contains sulfurous compounds called glucosinolates. Cutting, cooking, or chewing activates these compounds and creates broccoli’s notorious taste and smell. The glucosinolates are then absorbed by the gastrointestinal tract, where they can serve as cellular antioxidants, reduce tissue inflammation, and even help prevent harmful DNA mutations. The relationship between these unique sulfur phytochemicals and cancer regulation has been widely studied – with decades of research linking activated sulfur compounds to cancer prevention in rats, for example.
Glucosinolates are just one of broccoli’s many benefits – it also contains high levels of calcium, collagen and vitamin K. And a single serving of broccoli florets (100g) will give you 99% of your daily recommended vitamin C intake and 85% of your vitamin K - two key minerals which regulate bone strength, immunity and skin health.
Cooking with broccoli
You’ll get a healthy dose of activated sulfur compounds no matter how you cook your broccoli. But eating it raw or lightly steamed is the best way to maximize these healthy benefits, whereas microwaving or boiling the vegetable minimizes them. When it comes to flavorings, less is more: simple ingredients like olive oil, lemon, garlic and red pepper enhance broccoli’s natural flavors while still showcasing its freshest form. For a simple and delicious side dish for any meal, try these roasted garlic parmesan florets – guaranteed to bring even the most steadfast broccoli skeptics around.