Broccoli, a member of the mustard family, was accepted early on in the United States as a vegetable with cancer-preventing benefits. More recently, broccoli sprouts, with even greater cancer-preventing benefits than mature broccoli, have been receiving a lot of attention. In this article, we will examine broccoli and its relative, the cauliflower, to find out more about these vegetables and the beneficial substances they contain.

Pungency Inhibits/Prevents Cancer

Broccoli and cauliflower are members of the mustard family of vegetables whose members include cabbage, radish, mustard greens, wasabi (Japanese horseradish), mustard, zasai, mizuna, napa cabbage and many others.

Both broccoli and cauliflower are man-made variations of cabbage. When cabbage flower buds were allowed to atrophy as the petals were made fleshier, the result was broccoli. Cauliflower, in turn, was created from broccoli by allowing the flower buds to atrophy even further. Cauliflower’s white color is due to a lack of chlorophyll.

Broccoli seems to be the more popular of the two vegetables, perhaps because it is better-tasting, has a more pleasing texture than cauliflower and is more inexpensive.

Broccoli does have a slightly pungent flavor that more than a few people dislike, but its high nutritional value makes it a vegetable that should be part of one’s meals several times a week.

Broccoli and cauliflower both contain vitamins C, B complex (B1 and B2), vitamin U, vitamin K, and pantothenic acid, as well as the minerals phosphorus, sodium, potassium and calcium. Broccoli contains a greater total quantity of each of these vitamins and minerals than cauliflower and is especially known for its high vitamin C, carotene and chlorophyll content.

To be continued . . .

(The information provided should not be construed as medical advice or instruction. Consult your physician before attempting any new program. Readers who fail to consult appropriate health authorities assume the risk of developing serious medical conditions.)


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