One cup of cooked broccoli has more vitamin C than a fresh orange. Vitamin C enhances iron absorption, making lightly cooked broccoli an ideal companion for iron-rich poultry, seafood or meat.
*Broccoli is not only rich in disease-fighting vitamin C, it also contains phytochemicals – including beta-carotene, sulphoraphane and indoles – which protect against or slow the growth of some types of cancer.
*Cooked broccoli offers even more benefits than raw. Cooking the vegetable increases the indole content by freeing a crucial enzyme.
*Broccoli contains dithiolthiones, which trigger the formation of enzymes that may stop carcinogens from damaging DNA.