Health benefits of raw broccoli: Nutrition experts weigh in

Raw broccoli? Not everyone might appreciate this idea. Broccoli has a distinct taste, and we usually cook them briefly. However, it's worth considering the arguments of experts and perhaps giving raw broccoli a try.

Broccoli is associated with a healthy eating style, and rightly so. It contains many nutrients that can positively affect our overall condition and well-being.

Broccoli is particularly valued for its nutritional qualities. It contains a large amount of vitamin C, a powerful antioxidant that supports 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. Additionally, this vegetable is an excellent source of dietary fibre, which aids in the proper functioning of the digestive system and helps maintain a healthy weight.

But that’s not all. Hanna Stolińska, Ph.D. in nutritional sciences and a clinical dietitian, points out that broccoli is a vegetable with the highest antioxidant potential. Broccoli owes its health-promoting character to sulforaphane. Sulforaphane is a sulphur-rich organic compound of natural origin, and its greatest concentrations are found in cruciferous vegetables, including broccoli.

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

The most benefits come from consuming raw broccoli, as sulforaphane loses its properties during thermal processing. But who eats broccoli this way? The dietitian wonders and notes that she does. Perhaps it's worth following the expert's example and trying it out. If the taste of raw broccoli doesn't appeal to you, Dr Stolińska suggests that broccoli sprouts also contain sulforaphane.

— Sprouts contain a significant amount of vitamins and nutrients, even more than the mature vegetable form. Generally, a week after sprouting, sprouts have the highest concentration and bioavailability of nutrients — emphasizes the dietitian on her Instagram profile.