Broccoli is rich in nutrients, including protein, carbohydrates, fats, minerals, vitamin C and carotene. According to the analysis, every 100g of fresh broccoli contains 3.5g-4.5g of protein, which is three times that of broccoli and four times that of tomato. In addition, the mineral composition of broccoli is more comprehensive than other vegetables, and the content of calcium, phosphorus, iron, potassium, zinc and manganese is very rich, which is much higher than that of cruciferous cabbage.
Many people think that tomatoes, peppers and other vegetables are the most abundant in vitamin C. In fact, the vitamin C content of broccoli is higher than all of them, and it is also significantly higher than other ordinary vegetables. Moreover, broccoli is rich in vitamins, especially folic acid, which is an important reason for its higher nutritional value than ordinary vegetables.
The anti-cancer effect of broccoli is an important research content of western countries and Japanese scientists in recent years. Broccoli ranks among the best in the list of anti-cancer vegetables published by the National Cancer Research Center of Japan. The anticancer effect of broccoli is mainly attributed to its glucosinolates. It is said that long-term consumption can reduce the incidence of breast cancer, rectal cancer and gastric cancer.
For most people in China, broccoli began to appear in large quantities on our table in recent years. At present, the eating method is monotonous, mostly stir-fried or fried with garlic. In fact, broccoli has a very important feature, that is, after being boiled or blanched with water, its color will remain green and its taste will be more crisp. So cold salad or soup is also a good choice.
In foreign countries, broccoli is mainly eaten with salad or cooked as a side dish of western food, which avoids the loss of nutrition during high temperature heating and is more conducive to health. People who are used to eating hot dishes can also fry with meat, eggs or shrimp.