As a cruciferous vegetable, broccoli belongs to the same family as kale, cauliflower, and Brussels sprouts. Broccoli is a rich source of fiber, vitamin C, K, iron, and potassium. In addition, this cabbage has more protein than most other vegetables. Broccoli can be consumed both raw and cooked. However, recent studies show that light steaming improves the digestibility of broccoli. According to scientific studies, the main reason is the presence of glucoraphanin, gluconasturtin and glucobrassicin in a unique combination. The detoxification process includes several stages: activation, neutralization and removal of toxins from the system. Another interesting feature of broccoli is that it is rich in the flavanoid kaempferol, which is effective in easing the allergic reaction. Accordingly, it also contains omega-3 fatty acids that fight inflammation. Broccoli contains antioxidants such as In addition, broccoli contains the highest concentration of vitamin C among all cruciferous, as well as a sufficient amount of flavanoids necessary for efficient utilization of the vitamin.