Broccoli Powder, 1 lb.
Botanical Name: Brassica oleracea
Broccoli, raw (edible parts), 100g
Nutritional value per 100 g (3.527 oz)
Energy 30 kcal 140 kJ
Carbohydrates 6.64 g
- Sugars 1.7 g
- Dietary fiber 2.6 g
Fat 0.37 g
Protein 2.82 g
Thiamin (Vit. B1) 0.071 mg 5%
Riboflavin (Vit. B2) 0.117 mg 8%
Niacin (Vit. B3) 0.639 mg 4%
Pantothenic acid (B5) 0.573 mg 11%
Vitamin B6 0.175 mg 13%
Folate (Vit. B9) 63 μg 16%
Vitamin C 89.2 mg 149%
Calcium 47 mg 5%
Iron 0.73 mg 6%
Magnesium 21 mg 6%
Phosphorus 66 mg 9%
Potassium 316 mg 7%
Zinc 0.41 mg 4%
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
A compound found in broccoli and broccoli sprouts appears to be more effective than modern antibiotics against the bacteria which causes peptic ulcers. Moreover, tests in mice show that the compound offers tremendous protection against stomach cancer - the second most common form of cancer in the world.
The recent study, led by scientists at Johns Hopkins University, is the latest in a series of studies done in the past 10 years on the cancer-fighting potential of broccoli. (1,2)
Back in 1992, Johns Hopkins University pharmacology professor Paul Talalay and his colleagues showed that sulforaphane - a substance produced by the body from a compound in broccoli - could trigger the production of phase II enzymes. Phase II enzymes can detoxify cancer-causing chemicals and are among the most potent anti-cancer compounds known to man.
It should be noted that broccoli sprouts have shown to be every bit as beneficial as full grown brocoli.
A different study showed that consumption of broccoli was strongly associated with a reduced risk of coronary heart disease death in postmenopausal women (3).
In yet another stydy conducted jointly with US and Chinese researchers (4), it was found that chemicals present in broccoli, cabbage, bok choy, and other cruciferous vegetables may protect against lung cancer. Researchers studied more than 18,000 men. They recorded 259 cases of lung cancer during the study's follow-up period. The researchers found that the men with detectable amounts of a substance known as 'isothiocyanates' in their bodies had a 36% lower risk of developing lung cancer over a 10-year period.
Isothiocyanates are found in broccoli and other so called 'cruciferous' vegetables.