Broccoli is a green plan fit for human consumption found in the cabbage family and is eaten as a vegetable. This vegetable originated from Italy, with the leading producers being California, Oregon, Texas, and Arizona, although it is also grown on a large scale in the Far East, Europe, and Italy (Weber, 2017). The vitamin fits into the recommended diet since it is known for its health benefits as it is rich in many nutrients, including potassium, iron, fiber, vitamin C, and K, and boasts more protein.
Broccoli fits into the vegetable part of MyPlate in the subgroup of dark green vegetables. There are many benefits associated with it as it is rich in many vitamins, fiber, and minerals, it has bioactive compounds that help reduce inflammation and may prevent certain types of cancer. The fiber and antioxidants in it help in blood sugar control, support heart health in different ways, promote digestion while reducing constipation, help slow the aging process, and improve immunity.
Broccoli might be bad for humans since it leads to gas irritation due to its high amount of fiber, making one gassy. It is not good for people to have too much of it since higher amounts may impact the functioning of one’s thyroid gland due to the chemicals present in it as it is goitrogen in nature (CecÃlio-Filho et al., 2017). The chemicals can interfere with iodine in the body, lead to enlargement of thyroid glands, and as a result, goiter. Some people can be allergic to broccoli, although on rare occasions. The vegetable can cause a number of problems in the body since it has thiocyanates that may lead to hyperthyroidism, making one experience hair loss, fatigue, and weight gain, among other problems (Weber, 2017). The benefits of broccoli for the human body significantly outweigh its disadvantages.
References
CecÃlio-Filho, A. B., Carmona, V. M. V., & Junior, A. A. S. (2017). Broccoli growth and nutrient accumulation. CientÃfica, 45(1), 95-104.
Weber, C. F. (2017). Broccoli microgreens: A mineral-rich crop that can diversify food systems. Frontiers in nutrition, 4, 7.