Broccoli is undoubtedly the cabbage subject to the greatest number of scientific studies.

It is an excellent source of fiber, vitamins C and K. Pound for weight, broccoli contains twice as much vitamin C as oranges! It is also rich in vitamins B2 and B9 . The water it contains is rich in minerals : potassium, calcium, phosphorus, magnesium (broccoli is the vegetable richest in calcium, after leafy vegetables). It also provides many trace elements (iron, zinc, manganese, copper, nickel, fluorine, cobalt, iodine, selenium). It is also an excellent source of fiber (soluble and insoluble).

Its vitamin C content allows it to protect cells against oxidative stress .

To enjoy it at its best and get maximum benefits , it is best to eat it raw or lightly cooked, this can help preserve its essential nutrients.

Like all cruciferous vegetables, broccoli contains sulfur compounds and glucosinolates , which are substances naturally found in this type of vegetable.

When broccoli is chopped, chewed, or interacts with intestinal bacterial flora, these glucosinolates are transformed into other molecules, such as sulforaphane .

Broccoli, consumed regularly, is a valuable part of a balanced diet, contributing to the intake of fiber and essential nutrients.

We use broccoli in B-Cell because of its richness in natural compounds such as antioxidants.