Broccoli's raw power: The health benefits of eating it uncooked

Raw broccoli? Not everyone might be a fan. These vegetables have a specific taste, and we usually cook them briefly. However, it's worth considering the expert's arguments and maybe at least trying them in this version.

Broccoli is synonymous with healthy eating, and rightly so. It contains many nutrients that can positively affect our condition and well-being.

Broccoli is particularly valued for its nutritional qualities. It contains a substantial amount of vitamin C, a powerful antioxidant that supports the immune system. One cup of broccoli can provide more than 100% of the daily requirement for this vitamin. Broccoli is also rich in vitamin K, necessary for healthy bones and proper blood clotting. This vegetable is an excellent source of dietary fiber, which helps in the proper functioning of the digestive system and supports maintaining a healthy weight.

But that’s not all. Ph.D. in nutritional sciences and a clinical dietitian points out that broccoli is a vegetable with the highest antioxidant potential. They owe their health-promoting character to sulforaphane. It is a sulfur-rich organic compound of natural origin, and its most considerable amounts are found in cruciferous vegetables, including broccoli.

Sulforaphane is an active ingredient that has health-promoting effects. It has antioxidant, cleansing, and antibacterial properties. Research conducted by scientists in Australia has shown that sulforaphane can effectively prevent strokes and support the action of clot-busting drugs. Researchers also highlight the anti-cancer effects of this compound.

The most benefits come from raw broccoli, as sulforaphane loses its properties during thermal processing. But who eats broccoli this way? The dietitian wonders and assures that she does. Maybe it's worth taking an example from the expert and trying it out? If the taste of raw broccoli does not appeal to you, Dr. has a suggestion. Broccoli sprouts also contain sulforaphane.

— Sprouts contain a significant amount of vitamins and nutrients, more than in the "adult" vegetable form. Usually, a week after sprouting, sprouts have the highest concentration and bioavailability of nutrients — emphasizes the dietitian on her Instagram profile.