Broccoli, also known as cauliflower, broccoli, broccoli, broccoli, Cruciferae Brassica species in the green bulb as a product of a variety. Originated in Italy along the Mediterranean coast of Europe, it was introduced into China at the end of the 19th century.
Broccoli has similar morphology, growth habits and cauliflower, but strong growth, heat resistance and cold resistance.
The plant is tall, grows more than 20 leaves and then pulls out the flower stem. At the top, there are close clusters of integrated flower buds. The flower buds are blue and green, so they are also called broccoli. Leaves are blue-green, gradually turning into dark blue-green, wax powder increased. Petiole narrow and long. The leaves are broad-leaved and long-leaved. Which vegetable has the highest nutritional value among all kinds of vegetables? You may find it difficult to compare.
However, a recent study in Japan concluded that the average nutritional value and disease prevention of broccoli far exceed other vegetables, ranking first. The content of vitamin C in broccoli is higher than that in pepper.
The nutrients in broccoli are not only high in content, but also comprehensive, including protein, carbohydrate, fat, minerals, vitamin C and carotene. According to the analysis, every 100 grams of fresh broccoli bulbs contain 3.5 to 4.5 grams of protein, three times as much as cauliflower and four times as much as tomatoes. In addition, the mineral composition of broccoli is more comprehensive than other vegetables, and the contents of calcium, phosphorus, iron, potassium, zinc and manganese are abundant, which is much higher than those of cabbage flower.
Many people think that tomatoes, peppers and other vegetables are the most abundant in vitamin C. In fact, the content of vitamin C in broccoli is higher than that of them, and is also significantly higher than that of other ordinary vegetables. Moreover, broccoli contains a wide range of vitamins, especially folic acid, which is an important reason why its nutritional value is higher than that of ordinary vegetables.
Anticancer effect
The anti-cancer effect of broccoli is an important research content of western countries and Japanese scientists in recent years. Broccoli ranks first in the anti-cancer vegetable list published by Japan's National Cancer Research Center. The American Journal of Nutrition also published the results of research that broccoli can effectively prevent prostate cancer. The anti-cancer effect of broccoli is mainly attributed to its glucosinolate content. It is said that long-term consumption can reduce the incidence of breast, rectal and stomach cancer.
In addition to anti-cancer, broccoli is also rich in ascorbic acid, which can enhance the detoxification ability of the liver and enhance the immunity of the body. Among them, a certain amount of flavonoids can regulate and prevent hypertension and heart disease. At the same time, broccoli is a high-fiber vegetable, which can effectively reduce the absorption of glucose in the intestine and stomach, thereby reducing blood sugar, and effectively control the condition of diabetes mellitus.
In addition, when selecting broccoli, the heavier the feeling, the better the quality. Nevertheless, it is also necessary to avoid too hard bulbs, such broccoli is relatively old. You'd better eat it within 4 days after you buy it back, otherwise it won't be fresh.