Aliases: Green cauliflower, green sprouting broccoli
Scientific classification: Brassicaceae, Genus Brassica oleracea, Variety italica
Calories: 34kcal/100g
Nutritional value: Anticancer properties, promotes bowel movement, provides nutritional supplementation
Not suitable for: Allergic individuals, those with weak spleen and stomach
Introduction: Broccoli is characterized by a large, green or purple, enlarged flower head at the top of the main stem. The surface of the flower buds is obvious and loosely arranged, rather than densely packed into a ball. The tender stems of the flower buds are harvested for consumption. Broccoli is nutritionally rich, containing protein, carbohydrates, fats, vitamins, and carotenoids. It is commonly used to treat conditions such as chronic illness-induced weakness, limb weakness, tinnitus and forgetfulness, weak spleen and stomach, and delayed growth in children. Its high content of vitamin C exhibits strong antioxidant properties, particularly effective in blocking the formation of carcinogens. Broccoli is also abundant in protein, fats, B-complex vitamins, potassium, phosphorus, calcium, magnesium, soy lecithin, soy sterols, soy oligosaccharides, phytic acid, and other essential nutrients. It is rich in isoflavones, natural plant estrogens, making it beneficial for women during menstruation, menopause, pregnancy, and other special periods where hormonal fluctuations can lead to negative emotions such as irritability, anxiety, and tension. Consuming broccoli during these times can help improve mood.