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4 grams of fiber to nourish your friendly gut bacteria and improve the diversity of your gut microbiome. ProteinWhen it comes to plant protein, broccoli contains a decent amount, with around 29% of its dry weight made up of protein. However, due to the high water content, you obtain around 3 grams of plant protein from a 1 cup of broccoli. Vitamin CVitamin C is a powerful immune system booster and antioxidant. A ½ cup (45 gram) serving of raw broccoli gives you near 70% of the daily value of vitamin C.  Vitamin K1Vitamin K1 isn’t as widely talked about as other vitamins, but it’s important for blood clotting and could foster bone health.  FolateFolate is especially important for pregnant women, as it supports the baby’s development and growth. Folate is necessary for proper cell function and tissue growth. People with the MTHFR gene mutation might need to focus their diet on obtaining more of this natural folate from healthy foods like broccoli rather than from folic acid–the synthetic version of folate added to many fortified foods like cereal. Beneficial Plant CompoundsNaturopathic practitioners often recommend quercetin to help treat various ailments. Quercetin is a beneficial antioxidant you can find as a supplement in pills or powdered form or in foods like broccoli.
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Indole-3-carbinol is a nutrient found in cruciferous veggies like broccoli that could help with cancer. Reducing Cancer RiskCruciferous vegetables contain sulfur and bioactive compounds that have been associated with a reduced risk of various cancers, such as lung, colorectal, and breast cancer.   Decreasing Inflammation and Oxidative Stress The isothiocyanates in broccoli affect liver enzymes, decrease inflammation, stimulate the immune system, and reduce oxidative stress.  Interestingly, one of the beneficial compounds of broccoli, sulforaphane, is found at 20-100 times higher amounts in young broccoli sprouts compared to full-grown heads of broccoli. Improving CholesterolCompounds in broccoli bind with bile acids in the gut, which increases excretion and prevents them from being reused. The result is a synthesis of new bile acids from cholesterol, decreasing cholesterol levels in the body. This effect has also been associated with a decreased risk of cancer and cardiovascular disease. Buttery, creamy macadamia nuts are keto-friendly whether they’re roasted, salted, or prepared any other way. Macadamia nuts are low-carb and they’re widely used in baking and to boost the flavor of products like ice cream and cookies. Let’s discuss the benefits of these crunchy, fatty, plant-based treats. What Are Macadamia Nuts?Macadamia nuts are produced by the macadamia nut tree, which originated in Australia.
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Research shows organic farms release 40% fewer carbon emissions, foster 30% more soil biodiversity, and use 45% less energy.   Locally grown produce also generally has a lower carbon footprint. Friendly for the Birds and BeesOrganic farms protect bees and wildlife from toxic chemicals. Some scientists
and environmental activists believe large-scale, chemically intensive agricultural production is a major threat to pollinators. Friendly for the FarmworkersFarmworkers have a heightened risk of exposure to agricultural pesticides and the possible adverse health effects. Neighboring communities might also experience pesticide drift and exposure near a large farm. Possible Reduced Risk of CancerMore research is needed, but some studies show those who ate organic foods regularly lowered their overall risk of developing cancer, more specifically postmenopausal breast cancer and non-Hodgkin lymphoma. The commonly used herbicide Roundup (glyphosate) has been classified as a probably human carcinogen. Studies also suggest pesticide residues at levels commonly found in the urine of children in the United
States could contribute to attention deficit hyperactivity disorder (ADHD). More Healthy FatsOrganic meat and dairy products can have around 50% more healthy omega-3 fatty acids compared to conventionally produced products, according to an interesting
study in the British Journal of Nutrition.  More NutrientsMore research is needed, but growing studies conclude organic food might have higher levels of antioxidants and important micronutrients.