Fight cancer – eat raw broccoli & cabbage!

The tissue of cruciferous vegetables, like broccoli, cauliflower, cabbage and Brussels sprouts, contain high levels of the active plant chemicals glucosinolates. These are metabolised by the body into isothiocyanates, which are known to be powerful anti-carcinogens. Consuming cooked or processed broccoli may result in less of the potential anti-cancer compounds being available for absorption, suggests a new study from TNO Quality of Life. Consumption of the cooked vegetable led to lower levels of a compound called sulforaphane being measured in the blood and urine, compared to consuming raw broccoli, according to findings published in the Journal of Agricultural and Food Chemistry. Cool! One cup also has 2 grams of protein.

Thanks for listening!

Ann