Broccoli
BRASSICA OLERACEA ITALICA | BRECOL | BROCCOLI/POUSSES DE BROCCOLI
DESCRIPTION: The name comes from the Italian word for "cabbage sprout" and indeed, broccoli is a relative of cabbage, Brussels sprouts and cauliflower. This deep emerald-green vegetable (which sometimes has a purple tinge) comes in tight clusters of tiny buds that sit on stout, edible stems. It's available year-round, with a peak season from October through April. Look for broccoli with a deep, strong color - green, or green with purple; the buds should be tightly closed and the leaves crisp. Refrigerate unwashed, in an airtight bag, for up to 4 days. If the stalks are tough, peel before cooking. Broccoli, a member of the CRUCIFEROUS family, is an excellent source of vitamins A and C, as well as riboflavin, calcium and iron.
CONDITION SPECIFICS:
- Cancer superbeneficial for type A
- Cancer superbeneficial for type O
- Cancer superbeneficial for type B
- Cancer superbeneficial for type AB
- Diabetes superbeneficial for type A
- Diabetes superbeneficial for type O
- Diabetes superbeneficial for type B
- Diabetes superbeneficial for type AB
NUTRIENT NOTES:
VITAMINS- Vitamin E (alpha tocopherol)
- Vitamin C
MINERALSSPECIALIZED- Encourages Good Bacterial Growth
- Glucosinolates
- Low Glycemic
- Lignans
- Increases Cellular Water Content
This is a low FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders
IN RECIPES
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