Broccoli 20:1

History and Uses:
Broccoli is a dark green vegetable of the cruciferous family, which also includes cabbage, Brussels sprouts and cauliflower. It is rich in fiber, beta-carotene and vitamins C and K. Cruciferous vegetables contain phytochemicals which help create immune and antioxidant support in the body by inducing enzymes that are involved in detoxifying carcinogens to flush them out of the body. These important enzymes include quinone reductase and glutathione S-transferase, with sulforaphane as the major and potent enzyme induced. Broccoli is an important source of Vitamin K, which helps to resist malignant diseases of the stomach and colon. During the sixteenth century, Broccoli was grown in Italy and France, but was not grown commercially in the United States until the 1920s. The word, broccoli, is derived from the Italian, brocco, meaning arm or branch. Broccoli is said to contain as much calcium, ounce for ounce, as milk. By supplementing regularly with Broccoli, you may reduce your risk for such ailments as heart disease, diabetes, osteoporosis and malignant diseases of the colon, rectum and prostate.