Cooking broccoli at high temperatures partially or completely inactivates an important enzyme called myrosinase.


Why is broccoli so good for me?

Broccoli is a low calorie, low sugar vegetable packed full of vitamins A and C, minerals, fiber and a super antioxidant called GLUCORAPHANIN.

What do antioxidants do in my body?

Antioxidants protect the cells in the body from damage caused by oxidative stress, namely free radicals, which are unstable compounds missing an electron (a negative charge). Free radicals are created as a byproduct of normal cellular respiration as well as the result of environmental pollution, UV rays, diesel exhaust, cigarette smoke and alcohol. Because of their volatility, they “steal” electrons from any source they can find in the body to help stabilize them. Over time, the chronic exposure to free radicals will break down cells, causing a variety of negative effects, both acute and chronic.

Without antioxidants, our cells could be easily damaged by reactive oxygen species, DNA-damaging electrophiles, inflammation and radiation.

Do other vegetables contain glucoraphanin?

Yes. kale, brussels sprouts, cabbage and other cruciferous vegetables. But broccoli contains the highest concentration.

How much do I need to eat?

According to the USDA Dietary guidelines, you should eat about 16 ounces of dark green vegetables a week.

What’s the best way to cook broccoli?

Cooking broccoli at high temperatures for long periods of time are broccoli’s enemy as they deactivate an important enzyme called myrosinase. So lightly steaming or eating it raw is the best way to consume broccoli.

How often should broccoli be eaten?

Broccoli is a delicious, healthy food and could certainly be eaten every day. However, if you can’t eat it every day, try our delicious Brassica Tea & Coffee or a nutritional supplement containing truebroc™ brand glucoraphanin.

Besides being a great source of glucoraphanin, what are the other nutritional benefits of broccoli?

Broccoli is also very low in saturated fat and cholesterol. It is a good source of protein, vitamin E, thiamin, riboflavin, pantothenic acid, calcium, iron, magnesium, phosphorus and selenium, and a very good source of dietary fiber, vitamins A,C, K & B6, folate, potassium and manganese.

How many calories are in broccoli?

One cup of broccoli has about 31 calories.

Why is broccoli green?

Broccoli and most other plants are green because they contain a pigment known as chlorophyll. The chlorophyll is used in the process of photosynthesis where a plant produces glucose in the presence of sunlight. In fact the word ‘photosynthesis’ means literally to synthesize or ‘make’ from light (photo). The broccoli absorbs the red and blue wavelengths of the light spectrum, while reflecting the green wavelength. This makes broccoli appear green.

Why is broccoli called a crucifer?

Cruciferae, New Latin for “cross-bearing”, comes from the shape of the vegetable’s flowers, whose four petals resemble a cross.

I’ve seen ads for a product called Beneforte. How is this different from regular broccoli?

Beneforte is the result of over 10 years of cross-pollination and selection to combine attributes from commercial broccoli with a wild broccoli variety found in southern Italy. Each one cup serving of Beneforté broccoli naturally contains 2-3 times the glucoraphanin as a serving of other leading commercial varieties of broccoli.

Why isn’t there any canned broccoli?

Not every veggie can withstand that amount of cooking and still look appealing when it comes out of the can. Even if there was a way to keep broccoli stalks looking neat and pretty, the parts of the plant that consumers like are the florets, and that’s precisely the part that would wilt during the canning process. That’s why manufacturers stick with the sturdier veggies for canning purposes and leave the more delicate plants for the frozen food section of your supermarket.

What can I do with the Broccoli stalk?

Eat them … they contain lots of fiber.

Why does steamed broccoli smell?

Broccoli contains hydrogen sulfide, which emits a sulfur like odor when it is cooked. It may smell bad but it tastes great!