What is the nutritional value of broccoli?

The average nutritional value and disease prevention effect of broccoli ranks first among vegetables. The nutrients are not only high in content, but also very comprehensive, mainly including protein carbohydrates, fats, minerals, vitamin C and carotene.

According to analysis, every 100g of fresh broccoli flower ball contains 3.5-4.5g 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, calcium, phosphorus, iron, potassium, zinc, manganese and other content are very rich, much higher than the cabbage flower that belongs to the cruciferous family. Broccoli is rich in ascorbic acid, which can enhance the liver’s ability to detoxify and improve the body’s immunity. And a certain amount of flavonoids have the function of regulating and preventing hypertension and heart disease. At the same time, broccoli is a high-cellulose vegetable, which can effectively reduce the absorption of glucose by the gastrointestinal tract, thereby lowering blood sugar and effectively controlling the condition of diabetes. Broccoli is rich in vitamin A, vitamin C and carotene, which can enhance the skin’s ability to resist damage and help maintain skin elasticity. Therefore, broccoli not only has health care effects, but also has a strong role in promoting skin rejuvenation and maintaining youthfulness.

Broccoli is a slightly cool vegetable, so it is important to note that people with stomach colds should not eat large amounts. Although it has a high nutritional value, it is not possible to eat the same vegetables every day. This will not only lead to uneven nutrition, but also may lead to hot air, so the consumption of broccoli must be correct. Broccoli cannot be eaten with milk and can affect the absorption of calcium.