Which of the vegetables is the most nutritious Which vegetable has the highest nutritional value

The ruler is short, the inch is long, each dish has its own unique ingredients and functions, if you need to supplement a special nutrients, you can be symptomatic, if not I think it is difficult to simply ask which is the most nutritious, balanced nutrition is good.

Sweet potatoes are not only rich in vitamins, but also anti-cancer experts, and are the first of all vegetables. This is followed by asparagus, cabbage, cauliflower, celery, eggplant, beets, carrots, shepherd's cabbage, amaranth, enoki mushrooms, sherry red, and Chinese cabbage.

1. Chinese cabbage. The heart leaves are white and tender, fine and delicious, and are the edible part. It is resistant to storage and transportation, and is one of the important vegetables in autumn, winter, spring and season, rich in zinc.

2. Rape. Rape is also called green cabbage and black cabbage. The leaves are tender and can be stir-fried, boiled, or pickled. Both carotene and calcium are high.

3. Spinach. The leaves and stems are emerald green in color, delicate and soft, and can be eaten raw and cooked. The content of carotene is high, and the deficit content of vitamin B2, iron and calcium is also relatively high.

4. Artemisia chrysanthemum. The edible part is seedlings or young stems, which can be mixed cold or stir-fried, fragrant and refreshing. It is rich in carotene, vitamin B2, calcium and phosphorus.

5. Lettuce. The stems and leaves are tender and crisp, and the taste is fragrant and slightly bitter. Mainly for raw food, it is a commonly used vegetable in Western food, containing more carotene, vitamin B1, calcium and iron.

6. Coriander. It has a special aroma, and the edible part is the stem and leaf, which is mainly used for seasoning or pickling. It is high in carotene, vitamin B1, calcium, and iron.

The vegetable with the highest nutritional value: broccoli.

Of the wide variety of vegetables, which one has the highest nutritional value? You may find it difficult to compare. However, a recent study in Japan concluded that broccoli is ranked first in terms of average nutritional value and disease prevention effect far beyond other vegetables.

The vitamin C content is higher than that of chili peppers.

The nutrients in broccoli are not only high, but also very comprehensive, mainly including protein, carbohydrates, fats, minerals, vitamin C and carotene. According to analysis, every 100 grams of fresh broccoli flower bulbs contain gram-grams of protein, which is 3 times that of cauliflower and 4 times that of tomatoes. In addition, broccoli is more comprehensive in mineral composition than other vegetables, and is rich in calcium, phosphorus, iron, potassium, zinc, manganese, etc., which is much higher than that of cabbage flowers, which also belong to the cruciferous family.

Many people think that tomatoes, peppers and other vegetables are the richest in vitamin C, but in fact, broccoli has a higher vitamin C content than them, and it is also significantly higher than other ordinary vegetables. Moreover, broccoli has a very complete range of vitamins, especially folic acid, which is also an important reason why its nutritional value is higher than that of ordinary vegetables.

The anti-cancer effect is recognized worldwide.

The anti-cancer effect of broccoli has been an important part of the research of scientists in Western countries and Japan in recent years. In the list of anti-cancer vegetables released by the National Cancer Research Center of Japan, broccoli is at the top. The American journal "Nutrition" also published research results that broccoli can effectively prevent prostate cancer.

The anti-cancer effect of broccoli is mainly due to the glucosinoside contained in it, and it is said that long-term consumption can reduce the incidence of cancers such as breast, rectal and stomach cancer.

In addition to anti-cancer, broccoli is also rich in ascorbic acid, which can enhance the liver's detoxification ability and improve the body's immunity. A certain amount of flavonoids have the function of regulating and preventing hypertension and heart disease. At the same time, broccoli is a high-fiber vegetable, which can effectively reduce the absorption of glucose in the stomach and intestines, thereby lowering blood sugar and effectively controlling diabetes.

Cold salad is good for preserving nutrients.

For most Chinese, broccoli has only begun to appear in large quantities on our tables in recent years. The way to eat it is also relatively monotonous at present, most of which are stir-fried or stir-fried with garlic. In fact, one of the important characteristics of broccoli is that it will still be green in color after boiling or blanching, and the taste will be more crisp.

Therefore, it is also a good choice to mix it cold or make soups.

In foreign countries, broccoli is mainly eaten with salad, or boiled as a side dish of Western food, which avoids the loss of nutrients in high-temperature heating and is more beneficial to health. If you are used to eating hot dishes, you can also eat it with meat, eggs, or shrimp and stir-fried.

In addition, when picking broccoli, the heavier the feel, the better the quality. However, it is also necessary to avoid the flower bulb being too hard, such broccoli is relatively old. It is best to eat it within 4 days after buying it back, otherwise it will not be fresh.

The nutrients required by the human body are diverse. It is impossible for every food to contain all the nutrients. Only by diversifying the food can we replenish the nutrients that the human body needs.

No one vegetable is comprehensive, it's up to you how you mix it. And it's not good to overdo anything.