Which nutritive value is highest among various vegetables? However, a recent study in Japan concluded that the average nutritional value and disease prevention of broccoli far exceeded that of other vegetables and ranked first.
Vitamin C is higher than chili
According to the "Life Times" report, the nutrients in broccoli are not only high in content, but also very comprehensive, mainly including proteins, carbohydrates, fats, minerals, vitamin C and carotene. According to the 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 contents of calcium, phosphorus, iron, potassium, zinc, and manganese are abundant, which is much higher than that of cabbage flowers belonging to the cruciferous family.
Many people think that tomatoes, peppers, etc. are the most abundant vegetables containing vitamin C. In fact, the content of vitamin C in broccoli is higher than they are, and it is obviously higher than other ordinary vegetables.
Anti-cancer effect recognized by experts
The anti-cancer effect of broccoli is an important part of the research of Western countries and Japanese scientists in recent years. At the National Cancer Research Center of Japan, the broccoli ranked first in the list of anti-cancer vegetables. The United States "Nutrition" magazine also published research results that broccoli can effectively prevent prostate cancer. The anti-cancer effect of broccoli is mainly attributed to the sulphur gluconate it contains. It is said that long-term consumption can reduce the incidence of cancers such as breast cancer, rectal cancer, and gastric cancer.
In addition to anti-cancer, broccoli is also rich in ascorbic acid, can enhance the detoxification of the liver and improve the body's immune system. And a certain amount of flavonoids can regulate and prevent hypertension and heart disease. At the same time, broccoli is a high-fiber vegetable that can effectively reduce the stomach's absorption of glucose, thereby reducing blood sugar, effectively control the condition of diabetes.
Cooling helps preserve nutrition
For most Chinese people, the broccoli is still relatively monotonous in terms of how it is eaten. Most of it is fried or fried with garlic. In fact, broccoli has an important feature, that is, the color will still be green after boiled or boiled water, and the taste is more crisp. Therefore, salad or soup is also a good choice.