What greens are highly nutritious and which is the best?

Broccoli has high nutritional value, as long as it is fried and put a little salt, it is delicious.

Reminder: all kinds of vegetables have their nutrition, don't be picky, even if a vegetable is nutritious, you just eat it alone, it will become unnutritious, because the nutrition is unbalanced, how can it be considered good.

Best vegetable: 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.

However, in Japan, there is a saying about it.

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 fighting cancer, broccoli is also rich in ascorbic acid, which can enhance the detoxification ability of the liver.

to 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.

There are celery, garlic, cauliflower, potatoes, mushrooms, tomatoes, green peppers, carrots, and many more. It should be said that as long as it is vegetables, there is everything.

<>1 Provide nutrition and strengthen the body Green vegetables are one of the most rich in vitamins and minerals, if an adult eats 500 grams of green vegetables every day, it can meet the vitamins, carotene, calcium, iron, etc. required by the human body, providing material conditions for ensuring the physiological needs of the body, and helping to enhance the body's immunity.

2 Maintain the elasticity of blood vessels Green vegetables contain a large amount of crude fiber, which can prevent the formation of plasma cholesterol after entering the body and combine with fat, and promote the excretion of cholesterol metabolites - bile acid, so as to reduce the formation of atherosclerosis, thereby maintaining the elasticity of blood vessels.

3 Moisturizing, delaying aging Green vegetables contain a lot of carotene (1 times more than beans, 4 times more than tomatoes and melons) and vitamin C, after entering the human body, it can promote cell metabolism, prevent roughness and pigmentation, and make it bright and clean. Slows down aging.

4 Anti-cancer and anti-cancer The vitamin C contained in green vegetables forms a "hyaluronic acid inhibitor" in the body, which has an anti-cancer effect and can make cancer cells lose their vitality. In addition, the crude fiber contained in green vegetables can promote the peristalsis of the large intestine, increase the excretion of endotoxins in the large intestine, and achieve the purpose of preventing and fighting cancer.

Nutrients] per 100 grams contains moisture grams, protein grams fat grams, carbohydrate grams, crude fiber grams, ash 10 grams, carotene mg, vitamin B1 mg, vitamin mg, niacin mg mg, vitamin C 40 mg, calcium 56 mg, phosphorus 32 mg, iron mg, potassium 346 mg, sodium 66 mg, magnesium mg, chlorine 120 mg.