Broccoli Green Vegetables

Description

Eating plenty of cruciferous vegetables like cauliflower has been shown to reduce the risk of lung cancer and colorectal cancer. Sulforaphane, the substance that makes the cauliflower taste a bit bitter, is the substance that makes cauliflower resistant to many diseases.

Studies show that women who eat more than 5 servings of cruciferous vegetables a week have a lower risk of lung cancer. The study also demonstrated that women who ate a lot of vegetables in the cruciferous family were also less likely to be diagnosed with colorectal cancer.

Another study demonstrated a link between consumption of vegetables in the cruciferous family and a reduced risk of breast cancer. However, more research is needed to form a strong link between reducing cancer risk and consumption of broccoli.
Broccoli contains a lot of antioxidants, including vitamin C. When eating these substances in their natural form (such as in fruits, vegetables that are not supplements), vitamin C can fight against Skin lesions due to sun and air pollution. Vitamin C can also help fight wrinkles and improve general skin structure.