Broccoli

You may not be very familiar with broccoli, so let me introduce broccoli to you:

Introduction to Broccoli

Broccoli is also known as green cauliflower, Italian cauliflower, Italian kale, arborvitae, green cauliflower, stem cauliflower, and western broccoli. It is a one- or two-year-old herbaceous plant of the genus Brassica, the family Cruciferae. It is a variety of cabbage that uses green heads as products. The green heads formed at the top of the main stem and side branches are used as products. It is rich in nutrition, with good color, fragrance, and taste. It is a very popular special vegetable in the international market.

Nutritional value of broccoli

Broccoli is a vegetable that is eaten for its small flower buds and tender flower stems. It belongs to the same group of vegetables as cauliflower and cabbage, and is the most nutritionally complete of the three vegetables, with the highest content of vitamins, minerals, and protein. Compared with cauliflower, broccoli has twice as much riboflavin, three times as much vitamin C (broccoli has four times more vitamin C than tomatoes), and 2.5 times as much calcium. It is also rich in B vitamins and folic acid.

Broccoli Difference

Broccoli and cabbage are both varieties of cabbage. Broccoli looks rougher than cabbage, but has higher nutritional value and flavor than cabbage. The content of protein, amino acids and vitamins are higher than cabbage. It is easy to cultivate and has a long supply period, so it has great development prospects.

Broccoli Purchase Notes

You should choose broccoli with dark green and firm flower heads, small flower buds and short and thick flower stems. If the small flower stems and buds are loose, it means that the harvest was too late and the quality is poor. If you find that some of the small flower buds are beginning to turn yellow, it means that the broccoli has been left at room temperature for a few days and its edible quality has obviously decreased.