Broccoli

Broccoli, also known as stalk broccoli, broccoli, broccoli, is a variant of Brassica oleracea in Brassica oleracea with green flower ball as its product. Italy, which originated from the European Mediterranean coast, was introduced to China at the end of the 19th century.
The shape and growth habit of broccoli are similar to cauliflower, but the growth is strong, and the heat resistance and cold resistance are strong.

The plant is tall, and after growing more than 20 leaves, the flower stem is extracted, and the top end is densely clustered into a group of flower buds. The flower buds are greenish-green, so it is also called broccoli. The color of the leaves is blue-green, which gradually turns into dark blue-green, and the wax powder increases. Petiole is long and narrow. There are two types of broad-leaved and long-leaved leaves.

         The nutritional content of broccoli is not only high in content, but also very comprehensive, mainly including protein, carbohydrate, fat, minerals, vitamin C and carotene. According to analysis, every 100 grams of fresh broccoli contains 3.5 grams to 4.5 grams of protein, which is 3 times that of cauliflower and 4 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, manganese, etc. is very rich, which is much higher than that of cabbage flowers belonging to the cruciferous family.
     

  Many people think that tomatoes and peppers are the most abundant vegetables containing vitamin C. In fact, the content of vitamin C in broccoli is higher than them, and it is significantly higher than other ordinary vegetables. Moreover, the types of vitamins in broccoli are very complete, especially the rich content of folic acid, which is also an important reason why its nutritional value is higher than that of ordinary vegetables.