Broccoli and Mushrooms
Broccoli is highly nutritious. Along with kale, Brussels sprouts, and cauliflower, it belongs to the cruciferous vegetable family. Consuming a lot of cruciferous veggies is linked to a lower risk of cancer and heart disease, according to research.
This might be connected to the antioxidants they contain anti-inflammatory properties.
Sulforaphane, an antioxidant [1] found in abundance in broccoli, reduces inflammation by lowering levels of nuclear factor kappa B (NF-B), cytokines, and other chemicals that promote inflammation in the body.
Although there are thousands of different types of mushrooms, only a few are economically farmed and edible. These consist of shiitake, portobello, and truffle mushrooms.
In addition to being high in selenium, copper, and all of the B vitamins, mushrooms have extremely little calories. Additionally, they contain phenols and other antioxidants that protect against inflammation.