Why broccoli experts say you should consider eating it raw

Raw broccoli? Not everyone might like this idea. These vegetables have a specific taste, and we usually cook them briefly. However, it's worth knowing the expert's arguments and maybe at least trying them in this version.

Broccoli is associated with a healthy eating style. And rightly so, because it contains a lot of nutrients that can positively affect our health and well-being.

Broccoli is particularly valued for its nutritional qualities. It contains a large amount of vitamin C, a powerful antioxidant supporting the immune system. One cup of broccoli can provide more than 100% of the daily requirement for this vitamin. Broccoli is also rich in vitamin K, necessary for healthy bones and proper blood clotting. This vegetable is also an excellent source of dietary fibre, which helps appropriately function the digestive system and maintain a healthy weight.

But that's not all. A clinical dietitian with a Ph.D. in nutritional sciences points out that broccoli has the highest antioxidant potential. This health-promoting characteristic is due to sulforaphane, a sulphur-rich organic compound of natural origin most significantly found in cruciferous vegetables, including broccoli.

Sulforaphane is an active ingredient that has health-promoting effects. It has antioxidant, cleansing, and antibacterial properties. Research conducted by scientists in Australia has shown that sulforaphane can effectively prevent strokes and support the action of clot-busting drugs. Researchers also highlight the anti-cancer effects of this compound.

The most benefits come from raw broccoli, as sulforaphane loses its properties during cooking. But who eats broccoli raw? The dietitian wonders and confirms that she does. Maybe it's worth taking an example from the expert and trying it out. If the taste of these vegetables raw does not appeal to us, Dr. has a suggestion. Broccoli sprouts also contain sulforaphane.

— Sprouts contain a significant amount of vitamins and nutrients, more than in the "adult" vegetable form. Usually, a week after sprouting, sprouts have the highest concentration and bioavailability of nutrients — emphasises the dietitian on her Instagram profile.