प्रेस विज्ञप्ति

09 November, 2010

Broccoli cultivation enhance health and profit

Dr. A.K.Pandey, Principle Scientist, Indian Institute of Vegetable Research has suggested vegetable growers “to tend broccoli. It is new a source of earning from vegetable. Vegetable growers can grow broccoli very efficiently like other cauliflower (Gobhi) in Purvanchal. Purvanchal climate is suitable for broccoli, it appropriate time for broccoli cultivation. Winter season is appropriate for broccoli growers should prepare nursery in the month of October-November. Plantation of seedling in the field should be done in the month of November-December for the cultivation of one hectare field 500 gram seed require. Distance of plant at the time of plantation should be line-line about 45-50 cm and plant to plant distance should be 40-45 cm. Three major verities are white, green and purple. Green broccoli is more prefer by the consumers. Crop will ready for the consumption in 100-120 days”.

“Broccoli is a member of the cabbage family and closely related to cauliflower. Its cultivation originated in Italy. Broccoli's name is derived from the Latin word brachium, which means branch or arm, a reflection of its tree-like shape. Because of its different components, broccoli provides a complex of tastes and textures, ranging from soft and flowery (the florets) to fibrous and crunchy (the stem and stalk). Its color can range from deep sage to dark green to purplish-green, depending upon the variety.  Broccoli sprouts have also recently become popular as a result of research uncovering their high concentration of the anti-cancer phytonutrient, sulforaphane” he added.

Broccoli is very important supplement for human health .A compound reported in broccoli and broccoli sprouts appears to be more effective than modern antibiotics against the bacteria which causes peptic ulcers. Moreover, tests in mice show that the compound offers tremendous protection against stomach cancer - the second most common form of cancer in the world. Broccoli can also provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in broccoli do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted and the result is a lowering of your cholesterol levels. Raw broccoli still has cholesterol-lowering ability.

Broccoli has a strong, positive impact on our body's detoxification system, and researchers have recently identified one of the key reasons for this detox benefit. Glucoraphanin, gluconasturtiian, and glucobrassicin are 3 glucosinolate phytonutrients found in a special combination in broccoli. This dynamic trio is able to support all steps in body's detox process, including activation, neutralization, and elimination of unwanted contaminants. Isothiocyanates (ITCs) are the detox-regulating molecules made from broccoli's glucosinolates, and they help control the detox process at a genetic level.

Broccoli may help us solve our vitamin D deficiency epidemic in India. When large supplemental doses of vitamin D are needed to offset deficiency, ample supplies of vitamin K and vitamin A help keep our vitamin D metabolism in balance. Broccoli has an unusually strong combination of both vitamin A (in the form of beta-carotene) and vitamin K. For people faced with the need to rebuild vitamin D stores through vitamin D supplements, broccoli may be an ideal food to include in the diet.

Broccoli is a particularly rich source of a flavonoid called kaempferol. Recent research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. This kaempferol connection helps to explain the unique anti-inflammatory benefits of broccoli.

“Broccoli is very helpful to improve your health. It gives good opportunities to vegetable growers to earn more income form vegetables cultivation. Broccoli is highly demand in five star hotels and vegetable outlets in cities. Vegetable grower can contact with scientists of Indian Institute of Vegetable Research, Varanasi to know more about broccoli” said by Dr. A.K.Pandey.