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Broccoli<\/strong> <\/em>belongs to the cruciferous vegetable family, which includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. The cruciferous are low in calories and are excellent source of nutrients, antioxidants, vitamins as well as dietary fiber and minerals. Broccoli is rich in vitamin C, vitamin A, vitamin K, folate and potassium. Broccoli can be eaten cooked or raw. Both ways are perfectly healthy but provide different nutrient profiles. Different cooking methods such as boiling, microwaving, stir-frying and steaming affect the vegetable\u2019s nutrient composition. Steaming has the fewest negative effects. Whether cooked or raw broccoli is a healthy addition to your diet.<\/p>\n <\/p>\n Storage Conditions :<\/span><\/strong><\/em><\/p>\n Temperature : 32\u00b0F (0\u00b0C)<\/p>\n Relative Humidity: 98 -100%<\/p>\n Storage Period : 2 to 3 weeks<\/p>\n Temperature : 0 to -10\u00b0F (-18 to -23.3\u00b0C)<\/p>\n Vapor proof packaging<\/p>\n Storage period : 10 to 15 months<\/p>\n <\/p>\n Health benefits:<\/strong><\/em><\/span><\/p>\n <\/p>\n Poor vitamin K intake is linked with a higher risk of bone fracture. Just one cup of chopped broccoli provides over 100 percent of your daily need of vitamin K. Consuming an adequate amount of vitamin K improves bone health by improving Ca absorption and reducing urinary excretion of calcium.<\/p>\n <\/p>\n Eating foods with a natural fiber like broccoli can prevent constipation, maintain a healthy digestive tract and lower the risk of colon cancer. Adequate fiber promotes regularity which is crucial for the daily excretion of toxins through the bile and stool.<\/p>\n <\/p>\n Eating a high amount of cruciferous vegetables has been associated with a lower risk of cancer; particularly lung and colon cancer. Sulforaphane, the sulfur-containing compound that gives cruciferous vegetables their bitter bite, is also what gives them their cancer-fighting power.<\/p>\n <\/p>\n The antioxidant vitamin C, when eaten in its natural form (in fresh produce as opposed to supplements) can help to fight skin damage caused by the sun and pollution, reduce wrinkles and improve overall skin texture. Vitamin C plays a vital role in the formation of collagen, the main support system for the skin. Vitamin A and vitamin E are also crucial for healthy looking skin, both of which broccoli provides.<\/p>\n <\/p>\n Broccoli contains various bioactive compounds that have been shown to reduce inflammation in your body\u2019s tissues. They\u2019re also rich in phytonutrients, plant-based compounds that may help to lower inflammation.<\/p>\n","protected":false},"excerpt":{"rendered":" Broccoli belongs to the cruciferous vegetable family, which includes kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. The cruciferous are low in calories and are excellent source of nutrients, antioxidants, vitamins as well as dietary fiber and minerals. Broccoli is rich in vitamin C, vitamin A, vitamin K, folate and … <\/p>\n\n
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