1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction to broccoli ingredients

Cauliflower (scientific name: Brassica oleracea L. var. botrytis L.), also known as cauliflower, cauliflower, cauliflower, is a vegetable. Cauliflower, broccoli (broccoli) and Brussels sprouts are all varieties of kale.

nutritional value

Broccoli contains protein, carbohydrates, fats, minerals, vitamin C and carotene. In addition, broccoli is rich in calcium, phosphorus, iron, potassium, zinc, manganese, etc., and its mineral composition is more comprehensive than other vegetables.

Specifically, the nutritional value of broccoli is as follows:

1. The vitamin K contained in broccoli can maintain the toughness of blood vessels and is not easy to rupture.

2. The content of vitamin C in broccoli is extremely high, which is not only beneficial to human growth and development, but also can improve human immune function and promote liver detoxification. Vitamin C also has a strong scavenging effect on free radicals, especially has a significant blocking effect on the formation of carcinogens - nitrosamines.

3. An enzyme extracted from broccoli can prevent cancer.

4. Broccoli contains a lot of selenium. Selenium has the functions of anti-cancer, anti-aging, enhancing immunity, promoting the growth and development of children, and also helps to prevent adult diseases such as high blood pressure and heart disease.

5. Broccoli contains dithiophenol thione, which can reduce the enzymes that form melanin and prevent the formation of skin pigmentation spots. Regular consumption has a good whitening effect on the skin.

6. The flavonoids contained in broccoli can reduce the occurrence of cardiovascular disease.

7. Broccoli also contains a variety of indole derivatives. These compounds have the effect of reducing the level of estrogen in the human body and can prevent the occurrence of breast cancer.

8. Broccoli is rich in ascorbic acid, which can enhance the detoxification ability of the liver and improve the immunity of the body.

Edible effect

1. Anti-cancer: cauliflower contains "sofrapine" which can stimulate cells to produce type II enzymes that are beneficial to the body. This enzyme with very strong anticancer activity enables cells to form a membrane against the erosion of foreign carcinogens, and plays a positive role in preventing a variety of cancers.

2. Blood vessel cleaning: Broccoli is one of the foods with the most flavonoids. In addition to preventing infection, flavonoids are also the best blood vessel cleaning agents. They can prevent cholesterol oxidation and prevent platelets from clotting, thereby reducing the risk of heart disease and stroke.

3. Clear heat and quench thirst: cauliflower is richer in nutrition than ordinary vegetables. It contains protein, fat, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U and minerals such as calcium, phosphorus and iron. Decoction with 30 grams of cauliflower, drinking frequently, not only has the effect of clearing heat and quenching thirst, diuretic and laxative, but also has the effect of soothing throat, opening sound, moistening lung and relieving cough.

4. Strengthen the blood vessel wall: Some people's skin will become blue and purple once they are subjected to small collisions and injuries, which is due to the lack of vitamin K in the body. The best way to supplement is to eat more broccoli, which strengthens the blood vessel walls and makes the blood vessels less prone to injury and rupture.

5. Enhance the body's resistance: Eating cauliflower regularly can enhance the liver's detoxification ability and improve the body's immunity, which can prevent the occurrence of colds and scurvy.

6. Effectively prevent arthritis: A compound (sulforaphane) rich in cruciferous vegetables such as broccoli can effectively prevent the most common type of arthritis and slow down cartilage damage caused by arthritis. The compound, called sulforaphane, slows cartilage damage and relieves joint pain by blocking an enzyme that triggers joint inflammation.

For people

suitable for majority of the people.

Taboo crowd

No taboo crowd.

Buying skills

1. Look at the color: broccoli is better if it is dark green and bright. If there is yellowing or yellow flowers, it means that it has been over-ripe or has been stored for too long. However, if the upper part is slightly purple, it is normal and will not affect the taste.

2. Weigh the weight: The broccoli with heavier hand feel is a good product, but it should be noted that it is necessary to avoid choosing broccoli with a hard curd and a particularly broad and strong pedicel. Such broccoli is relatively old.

3. Look at the flower balls and flower buds: the surface of the flower balls has no bumps, and the whole has a sense of bulge. The quality of broccoli with tight and firm flower buds is better.

4. Look at the leaves: If the broccoli has leaves, the leaves are green, moist and fresh.

5. Observe the incision of the pedicel: Observe whether the incision of the broccoli stalk is wet. If it is too dry, it means that it has been harvested for a long time and is not fresh enough.

Nutrition Facts List for Broccoli

[Nutrition content per 100g]

basic nutrition

Energy 34 kcal

Protein 2.82 g

Fat 0.37 g

Carbohydrates 6.64 g

Crude Fiber 2.6 g

lipids

Monounsaturated Fatty Acids 0.031 g

Polyunsaturated Fatty Acids 0.112 g

Polyunsaturated fatty acids as a percentage of total fatty acids 43.6 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene 386 mcg

Lutein 1404 mcg

Lycopene mcg

minerals

Calcium 47 mg

Magnesium 21 mg

Sodium 33 mg

Potassium 316 mg

Phosphorus 66 mg

Sulfur 15.6536 mg

Chlorine 50.886 mg

Iron 0.73 mg

Iodine mcg

Zinc 0.41 mg

Selenium 2.5 mcg

Copper 0.049 mg

Manganese 0.21 mg

Fluorine micrograms

vitamins

Vitamin A 186.9 mcg

Vitamin C 89.2 mg

Vitamin D mcg

Vitamin E 0.78 mg

Vitamin K 101.6 mcg

Vitamin P (flavonoids) 12 mg

Vitamin B1 (thiamine) 0.071 mg

Vitamin B2 (riboflavin) 0.117 mg

Vitamin B3 (niacin) 0.639 mg

Vitamin B4 (choline) 18.7 mg

Vitamin B5 (pantothenic acid) 0.573 mg

Vitamin B6 0.175 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 63 mcg

Vitamin B12 mcg

Vitamin B14 (Betaine) 0.1 mg

amino acid

Leucine 129 mg

Methionine 38 mg

Threonine 88 mg

Lysine 135 mg

Tryptophan 33 mg

Valine 125 mg

Histidine 59 mg

Isoleucine 79 mg

Phenylalanine 117 mg