Evidence supporting the use of: Broccoli
For the health condition: Anemia

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Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Broccoli is used to support the management of anemia, particularly iron-deficiency anemia, primarily due to its nutritional content rather than traditional medicinal use. Scientifically, broccoli contains a moderate amount of non-heme (plant-based) iron, with approximately 0.7 mg per 100 grams. More importantly, broccoli is rich in vitamin C (ascorbic acid), which has been well-documented to enhance the absorption of non-heme iron from plant sources. Several studies have shown that consuming vitamin C-rich foods alongside iron-containing plant foods can significantly increase iron bioavailability and help improve iron status in individuals at risk for anemia (PubMed). However, the iron content in broccoli alone is not sufficient to treat established anemia, and clinical guidelines do not recommend broccoli as a primary treatment for anemia. Instead, broccoli is considered a supportive dietary component that can help prevent iron deficiency when included as part of a balanced diet. There is little in the way of traditional or ethnobotanical records citing broccoli as a specific remedy for anemia; its use is based on modern nutritional science. Overall, while broccoli can contribute to anemia prevention and dietary management due to its vitamin C and iron content, the strength of evidence is moderate, meriting a rating of 2, as it should not be used as a sole therapy for anemia.

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