Broccoli is a popular winter vegetable, especially in Europe. The vegetable belongs to the cruciferous family. Broccoli is rich in vitamins and minerals and is therefore a good source of nutrients. The vegetable belongs to the cabbage family. The plant originally comes from Asia. Usually the vegetables can be harvested around 14 weeks after sowing. Broccoli was a popular cabbage vegetable even in ancient times. After moving from Asia, broccoli was initially only known in Italy. From Italy the vegetables then made their way to France and from there to England. Nowadays, vegetables are a welcome component of many dishes, especially in Europe. The main growing areas are around Verona in Italy. But the vegetables are also grown in Germany between June and October.

How healthy is broccoli?

Broccoli is a real vitamin bomb. It contains numerous minerals and vitamins that are essential for the human body. These include potassium, calcium, but also iron, zinc and sodium. Broccoli is particularly impressive because of its high calcium content. A good portion of broccoli is enough to meet the daily requirement of many minerals. In addition to the minerals, broccoli also contains valuable B vitamins. Broccoli contains B1, B2, B6 and also vitamin E and vitamin C. If broccoli is prepared gently, a large part of the vitamin C content can be retained.
Broccoli also contains so-called phytochemicals. These mainly serve the plant as a defense against possible predators. However, the health aspect of phytochemicals for humans should not be disregarded.
Broccoli is especially popular with people who pay close attention to their diet. The vegetables have a very high protein content and can therefore also provide people with a vegetarian or vegan diet with the nutrients they need. Broccoli has hardly any calories. Even fat is hardly included. Broccoli is made up of around 89 percent water. The vegetables are therefore suitable as a perfect diet meal.

The nutritional values of broccoli

At 100 grams, broccoli has just 34 calories. The fat content is 0.4 grams. The protein content of 100 grams of broccoli is 2.4 grams. With almost 90 milligrams of vitamin C, broccoli is one of the vegetables with an extremely high vitamin C content.

Due to the extremely good nutritional values, the vegetables not only provide excellent nutrition for the body, but also protect against cancer at the same time. The secondary plant substances contained in vegetables are responsible for this. Scientists have found out that broccoli could contribute a great deal of added value in the fight against tumor stem cells.

The substances contained in the vegetables specifically block the signaling pathways of the aggressive cancer cells. The growth of a tumor can thus be stopped in a targeted manner. A metastasis in other organs could also be prevented by the ingredients in the vegetables. In order to achieve this effect, however, the ingredients of broccoli must be consumed in a highly concentrated form.

Broccoli allergy

Although broccoli hypersensitivity is rare, some people can still experience allergic reactions.
If a person suffers from a food allergy, this describes an oversensitivity to a certain food. Most intolerances develop in early childhood and then persist for life. If a person ingests a food to which they are allergic, sequelae and symptoms of illness can occur. The symptoms can be barely noticeable or can take on life-threatening forms.

Depending on the hypersensitivity involved, different symptoms can occur. Classic symptoms range from itchy spots on the skin to the formation of wheals. In some cases, there is also swelling of the face and mouth or throat. The eyes begin to water and are reddened. Sneezing is also not uncommon.
If the airways are affected, the person concerned suffers from sneezing, coughing, a tightness in the chest and even shortness of breath. Symptoms in the gastrointestinal tract are mainly with a food intolerance very often. Symptoms include a feeling of fullness, abdominal pain, nausea, vomiting and diarrhea.

In diagnostics, however, a distinction must be made between food intolerance and food allergy. In the case of hypersensitivity, the symptoms usually appear immediately after consumption. The symptoms of hypersensitivity are usually much more intense than in the case of hypersensitivity. However, it often takes time before a food allergy can be clearly diagnosed. A diagnosis is not easy and usually takes a long time.

Diagnosing food intolerance

the Diagnosing hypersensitivity often tests many people. It is usually complicated, lengthy and yet unreliable. If a food intolerance is suspected, it often takes a long time for the person concerned to be certain. Diagnosis is extremely tedious and difficult. Often times, the diagnosis is not straightforward. In order to diagnose hypersensitivity, the person concerned must go on detective work with his doctor. It is best for the person concerned to keep a food diary over a longer period of time, in which he also notes how he feels after consumption.

In this way, some foods can then already be excluded and limited. It must be noted in the diary when and in what form symptoms occur. It must be meticulously noted what was eaten. Hidden ingredients must also be listed.

A skin or blood test can then be used to determine whether the person’s body has formed antibodies against individual foods. The blood test helps to reliably diagnose hypersensitivity.

The causes of an intolerance

Some plants and their ingredients are known to cause allergies. If a person is hypersensitive to vegetables, it is likely that they are allergic to so-called cruciferous vegetables. Vegetables such as broccoli, Chinese cabbage, but also cauliflower, kale and horseradish belong to the cruciferous family.
Although hypersensitivity identified in childhood usually lasts for life, hypersensitivity can change over the course of life.

Just because a patient is initially allergic to a variety of cruciferous vegetables can still change the severity of the hypersensitivity to different vegetables. It is therefore possible that a patient is highly allergic to broccoli, for example, and cannot initially consume cauliflower. However, later in life it is still possible that the hypersensitivity to cauliflower will decrease.

Conversely, it is also possible that the hypersensitivity intensifies. The greater the relationship to the triggering substance, the greater the likelihood that there is also hypersensitivity to other substances. Experts then speak of a so-called cross allergy.

What to do if you are allergic to broccoli?

If a person suffers from hypersensitivity, symptoms are triggered in the body every time it comes into contact with the food. It is often independent of whether the contact took place through the skin, the respiratory tract or the digestive tract. In addition, every person and every body reacts differently to hypersensitivity.
If you suffer from broccoli hypersensitivity, it is best to avoid consuming broccoli.

When consuming other vegetables from the cruciferous family, watch out for symptoms in your body as well. If you have consumed the vegetables anyway and suffer from symptoms: In any case, consult a doctor if your symptoms get worse. A doctor must be consulted, especially if you suffer from shortness of breath or circulatory problems.