Eating Broccoli five times a day reduces risk of cancer

Scientists showed that eating Broccoli steamed or freshly chopped five times per week could lower the risk of several types of cancer including liver, breast prostrate and colon cancers. The Vegetable could reduce he size and number of cancer nodules among those who have a high fat and sugar diet.

Broccoli rich in vitamins C, vitamin A, vitamin K , Vitamin B, Vitamin E, minerals, fiber and healthy Phytonutrients, is low in calories with only 30 calories in a ½ cup serving of the cooked vegetable. It also contains gluobrassicin which breaks down in your stomach into indole-3-carbinol which is then chemically altered to produce diidolymethane, which has strong anti-cancer properties and protect against prostate and breast cancer and Glucosinolates that are converted in your stomach into isothiocyanates, sulfur containing chemicals which activate enzymes in your body that help to destroy carcinogens and other toxins and may boost your immune system.

Professor Elizabeth Jeffery of Illinois University in the United States said “Eating Broccoli can protect against liver cancer as it helps to counter the development of fatty liver or non-alcoholic fatty liver disease (NAFLD), which can cause malfunction of the liver and lead to hepatocellular carcinoma with a high mortality rate.”