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broccoli

broccoli

- Broccoli is the 9th richest source of vitamin K. Broccoli contains 245 percent (DV) vitamin K. It is worth mentioning that highest source of vitamin K is the Kale followed with Spinach. Broccoli is also a significant source of vitamin C. - Broccoli is genetically related to Cauliflower. We don’t really need a genetic testing to get an idea of what broccoli’s closest cousin is but it’s good to get a scientific testimony. Broccoli is related to cauliflower and cabbage and not so shockingly to Kale which explains where broccoli has taken its rich source of vitamin K after. - Broccoli is a superfood. Broccoli’s benefits ranges from Anti-Caner, Anti-inflammation, Oxidative Stress to a potent natural detoxification medicine. - China and India are the biggest broccoli and cauliflowers producers in the world. China and India produce more than 15 million tons of broccoli and cauliflowers annually. It’s fun to know that California is the biggest broccoli producer in the United States. - Broccoli loses 25% of its vitamin C during cooking. Vitamin C and vitamin B are very unsustainable. During the preparation of broccoli, it loses almost one forth of its vitamin C and about 5 to 10 percent of vitamin B. But the good news is that broccoli is so high on vitamin C and B that there’s always a rich vitamin C and B left over for us to use. Steam cooking the broccoli keeps the lose to minimum. Check out broccoli cells under microscope.

Broccoli Cells close up under microscope.

Broccoli Under microscope.

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pineapple cells

peach cells
peach cells

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papaya cells

parsley cells
parsley cells

yeast cell
yeast cell

blackberry cells
blackberry cells