I thought (and please correct me if I'm worng...I'd love to be wrong on this one) that foods like broc that are high in iron and calcium weren't considered good sources of calcium because the iron and calcium battle it out, so to speak.
but it is the calcium that prevent from iron absorption :
Further evidence of the propensity of inorganic minerals to block the absorption of one another was given in a recent study reported in the American Journal of Clinical Nutrition5. In this research, the influence of calcium supplements on the absorption of dietary nonheme iron and of iron supplements was evaluated in 61 normal volunteers. In their study, they found that all three inorganic calcium supplements (carbonate, citrate, and phosphate) decreased the absorption of the iron supplement (ferrous sulfate), when taken with food. Calcium as citrate and calcium as phosphate were found to reduce the absorption of the supplemental iron by 49% and 62%, respectively, when taken alone with the iron supplement. All three nonchelated calcium supplements decreased the absorption of the volunteers' dietary nonheme iron, as well.
Let's not forget the sulforaphane (detoxing properties) content of broccoli and indole-3 carbinol which routes estrone to 2-hydroxyestrone (an inactive metabolite) vs 16 alpha-hydroxyestrone.
Let's not forget the sulforaphane (detoxing properties) content of broccoli and indole-3 carbinol which routes estrone to 2-hydroxyestrone (an inactive metabolite) vs 16 alpha-hydroxyestrone.