Which is higher in calcium broccoli or mustard greens?

The calcium content of mustard greens is higher, although broccoli also contains calcium, but it is inferior to mustard greens, so if you want to supplement calcium alone, it is recommended to eat more mustard greens.

Which is higher in calcium broccoli or mustard greens? In fact, they are both nutritious vegetables, both of which have a higher protein content, and if you want to say that they are advanced, they should be broccoli. A little higher.

Of course, broccoli has a higher calcium content, because broccoli is rich in vitamins and has always been a special energy supplement for broccoli.

However, broccoli is higher than mustard greens, because broccoli has a lot of nutrients, such as vitamin C, etc., so it is better to eat broccoli.

At the moment, neither of these vegetables contains a lot of calcium, so if you want to supplement calcium, it's best to drink some pork rib soup.

Which broccoli or mustard greens is higher in calcium? For this problem, you should go to a food expert for consultation, or you can ask Yang Sheng experts, only they will know which one has high calcium content.

Broccoli is high in calcium and mustard greens are a little lower.

I think mustard greens are high in calcium. I think broccoli is also very good, vitamins, calcium. It's a very good vegetable.

Which is higher in calcium broccoli or Jolai? I think broccoli should have a higher calcium content, and broccoli has the effect of purifying blood vessels, which is a very good dish.

Capsule's cabbage is the king of calcium. The calcium content of shepherd's cabbage is as high as 294mg 100g, which is twice that of milk. The calcium content of broccoli is 67mg 100g;; Spinach contains 99 mg of calcium 100 grams.

Capsule: Capsule: Capsule, a wild vegetable rich in amino acids, protein, calcium, vitamin C, etc. Capsule's calcium content is about 294mg per 100g, but its crude fiber is too much, which is not conducive to digestion.

It is not recommended for children to eat too much. Capsule: Capsule: Capsule, a wild vegetable rich in amino acids, protein, calcium, vitamin C, etc.

Capsule's calcium content is about 294mg per 100g, but its crude fiber is too much, which is not conducive to digestion. It is not recommended for children to eat too much. Each 100g of shepherd's cabbage may contain 350-400mg of calcium, so eating shepherd's cabbage can supplement calcium.

However, due to the relatively low calcium content of shepherd's cabbage, the calcium supplementation effect of food is poor after digestion and absorption in the gastrointestinal tract, and it may need to be eaten in large quantities to achieve a certain calcium supplementation effect. Therefore, it is necessary to avoid taking only the calcium supplement with shepherd's cabbage, so as to avoid uncomfortable symptoms such as calcium deficiency, leg cramps, and muscle cramps in the body due to the poor effect of calcium supplementation.

Mustard greens

Contraindications:

Patients with febrile cough, boils, eye diseases, hemorrhoids, blood in the stool and excessive internal heat should not eat mustard greens. People with high blood pressure and arteriosclerosis should eat less.

Suitable for:

It can be consumed by the general population. It is especially suitable for constipation and ophthalmic patients.

Mustard greens are warm and spicy, and return to the lungs and stomach meridians; It has the ability to promote phlegm in the lungs, improve the temperature, detoxify and reduce swelling, appetize and eliminate food, warm and beneficial qi, and brighten the eyes and diaphragm; It is mainly used for the treatment of cough and phlegm stagnation, chest and diaphragm fullness, sores and carbuncles, deafness, swollen gums, cold abdominal pain, constipation and other diseases.

Strengthens the body's immunity.

Increases resistance to disease.

Detoxification and swelling. Mustard greens also have the effect of detoxifying and reducing swelling, and at the same time can resist infection and prevent the occurrence of diseases, and promote wound healing. Can be used to adjuvant ** infectious diseases.

Pain relief and brightening eyes. Mustard greens are rich in vitamin A, vitamin B and vitamin D, which work together to stop muscle growth and promote the healing of duodenal ulcers. The carotene contained in it has a clear purpose effect and can be used as a good dietary product for ophthalmic patients.

Appetizers. The tissue of mustard is coarse and hard, which increases the digestive function of the gastrointestinal tract, promotes gastrointestinal peristalsis, and prevents constipation. In addition, mustard greens have a special umami and fragrance after pickling, which can promote gastrointestinal digestion and can be used to appetize and help digestion.

Mustard greens are rich in vitamin A, B vitamins, vitamin C and vitamin D. The amount of vitamin C in one mustard is twice the recommended daily intake, and the vitamin E content is more than 10% of the recommended daily intake.

Mustard greens contain a lot of fiber and water.

Mustard greens contain a large amount of ascorbic acid, which is a very active reducing substance, participates in the important redox process of the body, can increase the oxygen content in the brain, stimulate the brain's utilization of oxygen, and has the effect of refreshing the brain and relieving fatigue.

Contains carotene and a large amount of edible fiber, so it has the effect of brightening the eyes and widening the intestines, which can be used as a good food therapy for ophthalmic patients, and can also prevent and treat constipation, especially suitable for the elderly and people with habitual constipation.

To store mustard greens, spray some water on the leaves, wrap them in paper, and put them in the refrigerator with your neck down.

Mustard greens are mainly used as side dishes to stir-fry or boil into soups.

After mustard greens are marinated with fennel sand, licorice meat, and cinnamon ginger powder, they become mustard and are also delicious.

Pickling mustard leaves with stems is what we often see in the snow mushroom.

In addition, mustard greens should not be eaten raw or excessive.

Mustard greens are vegetables that are high in calcium. Mustard greens contain up to 230 mg of calcium per 100 grams, while the same mass of milk contains around 100 mg of calcium. Not only is the calcium content high, studies have shown that the absorption rate of calcium in mustard greens is comparable to that of cow's milk.