Research shows new broccoli maintains key health benefits
Research performed by scientists at the U.S. Department of Agriculture and published in the journal Crop Science, has demonstrated that mineral levels in new varieties of broccoli have not declined since 1975, and that the broccoli contains the same levels of calcium, copper, iron, magnesium, potassium and other minerals that have made the vegetable a healthy staple of American diets for decades.
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