The Anti-Cancer Effects Of Broccoli And Cauliflower

Evolved from cabbages, there are generally two types of cauliflower species, namely, the green broccoli and the white cauliflower. Both of them are typical cruciferous cabbage vegetables. Many people may wonder which type have a better effect regarding the anti-cancer capability. Actually, they are both very rich in nutrition including protein, carbohydrates, fiber, minerals, beta carotene and vitamin a, and so on. However, broccoli has more nutritional values and than cauliflower such as the content of beta carotene and vitamin a.

The beta carotene and vitamin a contained in broccoli in broccoli is more than 200 times of the cauliflowers. However, broccoli contains less water, sodium, magnesium, selenium, copper than cauliflower. Also, the protein and carbohydrates in broccoli is slightly higher than the cauliflower. In addition, the vitamin c contained in broccoli is 51mg/100g which is slightly less than the cauliflower’s 61mg/100g. Although it is generally believed that the broccoli has the highest vitamin c content, the truth is totally different. However, compared with other vegetable species, the vitamin content in both of them is still very high.

Modern research has shown that cauliflower is one of the vegetables containing the highest amount of flavonoids which has great anti-cancer effect. It is already proved that regular consumption of broccoli can reduce the risk of cancers such as breast cancer, colorectal cancer and gastric cancer.

Image provided By Karelj (Own work (own photo)) [Public domain], via Wikimedia Commons

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