What is a green broccoli like vegetable?

It's broccoli, let's take a look at the picture above.

Broccoli. Commonly known as broccoli.

Native to Italy, it is a common vegetable. Commonly known as broccoli.

Also known as broccoli. A biennial herb that is a variant of cabbage. The leaves are large, and the top of the main stem forms a hypertrophic flower bulb, green or purplish-green, the small flower buds on the surface are not densely packed, and the tips of the side branches have small flower bulbs.

Broccoli, also known as green cauliflower and broccoli, belongs to the Brassica brassica variety. Its edible part is green young flower stems and flower buds, rich in nutrition, containing protein, sugar, fat, vitamins and carrots, and its nutritional content ranks first among similar vegetables, known as the "vegetable crown". Broccoli has a crisp, tender and refreshing taste, delicious flavor and fragrance, and can be stir-fried, mixed cold, and made into soup.

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The white ones are generally called cauliflowers, and the green ones are called homemade broccoli. They are actually the same kind of dish, and they are both called cauliflower. If you talk about the difference, the nutrition and function of cauliflower and broccoli are basically the same, and it seems that the carotene content of broccoli is higher than that of broccoli.

In appearance, broccoli generally has a long stem. Then broccoli anthocyanins are good for the human body, and it's good to eat more broccoli.

The white one is cauliflower, and the green one is broccoli. It also belongs to the cruciferous family and is a different variety of cabbage.

The white one is cauliflower, also known as cauliflower, cauliflower, or cauliflower, which is a cruciferous vegetable and a variant of cabbage. The head of cauliflower is a white inflorescence, similar to the head of broccoli. Cauliflower is rich in vitamins B and C.

These ingredients are water-soluble and easily lost due to thermal decomposition, so boiled cauliflower should not be cooked at high temperatures and is not suitable for boiling. The original Mediterranean coast, its product organs are white, short, fat flower buds, flower branches, flower shafts and other polymerization of flower balls, is a kind of crude fiber content is less, the quality is fresh and tender, the nutrition is rich, the flavor is delicious, people like to eat vegetables.

The green is broccoli, also known as broccoli, which is a variant of the Brassica sprouts of the Brassica family in the family Brassicaceae that uses green flower bulbs as a product. The morphological characteristics and growth habits of broccoli are basically similar to those of ordinary white cauliflower (cabbage), which belongs to the Brassica napus species of the cruciferous family, and is a 1-2-year-old herbaceous plant. It grows vigorously and is resistant to heat and cold.

The plant is tall, and about 20 flower stems are drawn out according to the leaves of different varieties, and the top is clustered with flower buds. The close group is formed into a flower ball, the shape is hemispherical, and the flower buds are blue-green, so it is called broccoli.

Cauliflower is commonly known as cauliflower bai, and there are two white, green.

The DU species is evolved from the cabbage zhi. The green ones are also called broccoli, green cauliflower, and the white ones are called this look.

It is commonly known as cauliflower. Broccoli and cauliflower are both cruciferous cabbage vegetables. The vitamin C content of broccoli is 51 mg per 100 grams, while the vitamin C content of cauliflower is 61 mg per 100 grams.

Therefore, it is generally believed that broccoli has the highest content of vitamin C. Nutrients per 100 g broccoli PK cauliflower calories 33 kcal; calories 24 kcal protein grams; Protein grams, fat grams; fat grams, carbohydrate grams; carbohydrate grams, dietary fiber grams; Dietary fiber, vitamin A1202 mcg; vitamin A5 mcg carotene 7210 mcg; carotene 30 mcg thiamine mg; thiamine mg riboflavin mg; Riboflavin mg niacin mg; Niacin mg vitamin C 51 mg; Vitamin C 61 mg Vitamin mg; Vitamin mg Calcium 67 mg; calcium 23 mg, phosphorus 72 mg; phosphorus 47 mg, potassium 17 mg; potassium 200 mg sodium; sodium mg magnesium 17 mg; magnesium 18 mg, iron 1 mg; Iron mg Zinc mg; zinc milligrams, micrograms of selenium; selenium mg, copper mg; Copper mg Manganese mg; Manganese milligrams.

The white one is cauliflower, and the green one is broccoli, which are two kinds of vegetables with different tastes.

The part of the edible bai is different The nutritionist explained that broccoli du and white cauliflower are relatives of each other and both belong.

Brassica in the DAO cruciferous family belongs to the cabbage family and shares a common ancestor. Ordinary parts that are commonly eaten, broccoli is the part of the flower bud, and white cauliflower is an undifferentiated tissue, although the two look similar, but the place for people to eat is completely different.

Broccoli is a one- or two-year-old herbaceous plant, native to the eastern coast of the Mediterranean, there is a small amount of cultivation in China, mainly for Western food to make orchids nutritious, containing protein, sugar, fat, vitamins and carotene, the nutritional content ranks first among similar vegetables, known as the "vegetable crown".

Cauliflower, also known as cauliflower, cauliflower, cabbage, cauliflower, and cabbage, has two kinds of white and green, and the green one is called broccoli and broccoli. The nutrition and function of broccoli and broccoli are basically the same, and the carotene content of broccoli is higher than that of broccoli.

Hello, broccoli, also known as green cauliflower, broccoli, belongs to the Brassica brassica variety. Its edible part is green young flower stems and buds, rich in nutrition, containing protein, sugar, fat, vitamins and carrots, and the nutritional content ranks first among similar vegetables, known as the "vegetable crown".

Broccoli has excellent taste, crisp and refreshing, delicious flavor, fragrant, can be stir-fried, cold dressed, made into soup, is a fine product in vegetables. Cauliflower belongs to the cruciferous family, the genus cabbage, and the biological name is cauliflower, also known as cauliflower or cauliflower.

The most nutritious vegetable: 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.

Broccoli belongs to the Brassica genus in the cruciferous family and is a variety of cabbage. The growth habits and shape of broccoli are similar to those of cauliflower, but the color is different.

After the plant grows more than 20 leaves, it pulls out the flower stem at the tip and grows dense spherical flower buds. We eat dense green flower bulbs that grow from the tips of plants.

Cauliflower [family] is a cruciferous plant cauliflower with fleshy hypertrophy, milky white capitate formed by the inflorescence axis, peduncle and sterile flowers at the tip of the stem.

Cauliflower, also known as cauliflower, cauliflower or cauliflower, cauliflower is an annual plant of the brassica family of the cruciferous family, also known as cauliflower, cauliflower, cabbage, cauliflower, and Brussels sprouts. Native to the eastern coast of the Mediterranean, it was introduced to China around the beginning of the 19th century. Cauliflower is a very popular vegetable, delicious, nutritious, and highly medicinal.

It is very rich in vitamin C, and it also has anti-cancer effects, and its average nutritional value and disease prevention effect far exceed that of other vegetables

Vegetables like broccoli have cauliflower. The cauliflower is similar in shape but not the same in color, the head of the cauliflower is a white inflorescence, which is similar to the green color of the head of broccoli. Cauliflower is rich in nutrients, and it is also a common dish on the family table.

It is recommended not to eat overnight vegetables, which not only have serious nutrient loss, but also produce substances that are harmful to the body.

As some leafy vegetables contain more nitrates, if they are left for too long after cooking, bacteria will grow and dust will be deposited.

Overnight dishes are left out for one or several nights and decomposed by bacteria, and nitrate will be reduced to nitrite, which is harmful to the body.

"The green cauliflower is broccoli, native to Italy, with blue-green to dark blue-green leaves. The white cauliflower is cauliflower, native to the eastern coast of the Mediterranean, with green to gray-green leaves. Compared with the two, broccoli has a higher nutritional value, according to analysis, every 100 grams of fresh broccoli flower bulbs contain three grams of protein, which is three times that of cauliflower.

Broccoli Planting Management:

1. Slow seedling stage.

The slow seedling period is usually after sowing, when the broccoli is in the slow seedling stage, it is most necessary to pay attention to temperature and humidity, too high temperature should be properly shaded, cooled, and properly watered every day to maintain humidity, but it should be noted that the possibility of pests occurring during this period is high, and preventive measures should be taken as soon as possible.

2. The rosette period.

The rosette period is the peak period of broccoli growth, at this time, growers need to control the timely application of fertilizer, if you can not master the top dressing in time, it will directly affect the yield in the later stage, and the general top dressing with green water-soluble fertilizer can not be less than twice. By the way, in the process of top dressing, it is also necessary to pay attention to controlling the amount of fertilizer, local application or reapplication, which can lead to adverse effects.

3. Ball cheating period.

The most important growth stage of broccoli must include the bulbling stage, when the nutrients do not keep up, the formation of the flower bulbs will be affected, and the quality will not keep up. At this time, it is necessary to control the application of nitrogen fertilizer, not too much, resulting in overgrowth. The proportion of phosphate fertilizer, boron fertilizer and other elements can be appropriately increased.

Foliar fertilizer can be added appropriately during the forming period, generally once a week, three times in a row is about the same, and the aging leaves should be removed in time.

4. Harvest time.

Water management during harvest is important, but too much can also lead to rot, and the timing of the harvest should be well controlled, too late can have a big impact. In the period leading up to harvest, you can observe the broccoli leaves and remove those rotten leaves.

You're right, broccoli is dark green, and if he's old, she'll have a little yellow head in the future.

<> broccoli is a leafy green vegetable. Broccoli, also known as stem broccoli, broccoli, broccoli, is a variant of the brassica cabbage species of the cruciferous family Brassica with green flower bulbs as a product, native to Italy on the Mediterranean coast of Europe, introduced to China at the end of the 19th century, with high nutritional value, rich in protein, carbohydrates, fats, minerals, vitamin C and carotene.

<> broccoli is a leafy green vegetable.

What kind of dish is a dish like broccoli.

Answers. 1.A dish like broccoli may be cauliflower, which is a vegetable belonging to the cruciferous family, a variant of kale.

2.The head of the cauliflower is a white inflorescence, similar to the green color of the head of the broccoli.

3.In addition, cauliflower is very rich in nutrients and is one of the favorite vegetables in people's daily life.