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THE BETA SWITCH: THE NEW STUBBORN FAT SOLUTION FOR WOMEN
Broccoli
The word broccoli, from the Italian plural of
broccolo, refers to “the flowering top of a
cabbage.” Broccoli has large flower heads,
usually green in color, arranged in a tree-like
fashion on branches sprouting from a thick,
edible stalk.
Broccoli is packed with vitamin C, vitamin A,
beta carotene, B vitamins—especially B3 and
B5—folic acid, phosphorus, potassium, iron, chromium, calcium, zinc, and lots of
fiber.
Brussels sprouts
The Brussels sprout is a cultivar group of Wild
Cabbage cultivated for its small leafy green
heads, which resemble miniature cabbages.
The name stems from the original place of
cultivation, not because of the vegetable’s
popularity in Brussels.
Brussels sprouts have the same cancer-
inhibiting potential as other cruciferous
vegetables because they contain the nitrogen compounds called indoles and a
significant amount of vitamin C. This vitamin acts as an antioxidant to fight off the
free radicals, as well as an immune booster.
Brussels sprouts also supply good amounts of folate (folic acid), potassium,
vitamin K, and a small amount of beta-
carotene (precursor to vitamin A).
Cabbage
The cabbage is a plant derived from a
leafy wild mustard plant, native to the
Mediterranean region. It was known to the
ancient Greeks as a vegetable containing
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