Higher vitamin C content than peppers: The nutrients in broccoli are not only high in content, but also very comprehensive, mainly including protein, carbohydrates, fats, minerals, vitamin C and carotene. According to analysis, every 100 grams of fresh broccoli bulbs contains 3.5-4.5 grams of protein, which is 3 times that of cauliflower and 4 times that of tomatoes. In addition, the mineral content of broccoli is more comprehensive than other vegetables. It is rich in calcium, phosphorus, iron, potassium, zinc, manganese, etc., which is much higher than that of cabbage, which also belongs to the Brassicaceae family. Many people think that tomatoes, peppers, etc. are the vegetables richest in vitamin C. In fact, broccoli has a higher vitamin C content than them and is also significantly higher than other ordinary vegetables. Moreover, broccoli is rich in vitamins, especially folic acid, which is 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 is an important part of research by scientists in Western countries and Japan in recent years. On the list of anti-cancer vegetables released by the National Cancer Research Center of Japan, broccoli ranks at the top. The American "Nutrition" magazine also published research results that broccoli can effectively prevent prostate cancer. The anti-cancer effect of broccoli is mainly attributed to the glucosinolate contained in it. It is said that long-term consumption can reduce the incidence of cancers such as breast cancer, rectal cancer, and gastric cancer. In addition to fighting cancer, broccoli is also rich in ascorbic acid, which can enhance the detoxification ability of the liver and improve the body's immunity. A certain amount of flavonoids can regulate and prevent high blood pressure and heart disease. At the same time, broccoli is a high-fiber vegetable, which can effectively reduce the absorption of glucose by the gastrointestinal tract, thereby lowering blood sugar and effectively controlling the condition of diabetes. Cold salad is good for preserving nutrients: For most Chinese people, broccoli has only begun to appear on our tables in large quantities in recent years. The eating method is currently relatively monotonous, with most of them being stir-fried or stir-fried with minced garlic. In fact, an important feature of broccoli is that it will remain green in color and taste crisper after being boiled or blanched. Therefore, it is also a good choice to make salad or soup. In foreign countries, broccoli is mainly eaten in salads or cooked as a side dish for Western meals. This avoids the loss of nutrients during high-temperature heating and is more beneficial to health. People who are used to eating hot dishes can also stir-fry it with meat, eggs or shrimps. In addition, when choosing broccoli, the heavier it feels, the better the quality. However, be careful not to over-harden the broccoli as it will be older. It is best to eat it within 4 days after buying it, otherwise it will not be fresh.