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.