Consuming broccoli and other vegetables in the brassica family (bok choy, cabbage, kale and Swiss chard) have been shown to have many health benefits, including cancer prevention, heart health and improved digestion. Research has shown that eating these green vegetables can help you lower your blood pressure and cholesterol levels, prevent strokes and heart attacks, keep your blood vessels healthy, as well as help slow aging. They’ve also been linked to:

• Better teeth and gum health
• Better bone health
• Prevention of prematurely aged, irritated skin
• Better wound healing
• Better eye health
• Detoxified blood
• Liver protection
• Balanced pH level and regulated blood acidity
• Improved hormonal health and adrenal gland functioning
• Improved fertility
• Increased metabolism and better management of a healthy weight
• Better cognitive function, even into old age

Members of the brassica family are nutrient dense containing important chemicals which can stimulate antioxidants and detoxifying enzymes which can help protect your DNA.

Broccoli is also full of minerals like vitamin B6, which is good for your brain and has high levels of vitamin A, required for healthy skin and eyes. The beta-carotene in broccoli (which the body turns into vitamin A) is important for liver health, immune functioning and has a role in helping fight cancer.

For more on the benefits of brassicas and references please follow the link.