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Flower color: Yellow
Flowering: May - August
Height: 60 - 90 cm
Active ingredients: Glucosinolates, Vitamines, Minerals, Amino acids, Flavonoids
Used parts: The head and stalk, harvested in January - March
Brassica oleracea is used much as food these days, while that is fairly new in most parts of the world; Before the second half of the 18th century Broccoli was probably only eaten in Italy. In the US it just started around 1920, so only hundred years ago. Though there are people who think the plant was already known by Plinius the Elder (23 - 79 AD) because he mentioned a plant which could be Broccoli or a ancestor of it.
Broccoli has a Anticarginogenic, Anti-tumor and Antiproliferative effect. This means that the plant can help to prevent cancer. Epidemiological studies have found out that eating Broccoli at least twice a week reduces the risk of cancer. The ingredient that is mostly responsible for this is the glucosinolate Glucorafanine (sulfarophane glucosinolate). This is not the only effect of Broccoli. It also helps to prevent early signs of old age and cardiovascular diseases. One important thing to keep in mind when wanting to eat Broccoli for it's effects is that you shouldn't boil it. When you boil this plant most active ingredients, around 90%, will get into the boiling water. A good way to eat Broccoli is eating it raw, though you should chew good on it, or briefly steam or wok it.
People with Hypothyroidism shouldn't use Broccoli too much.
There are possible interactions between Broccoli and Selenium.