Broccoli, also known as cabbage, belongs to Brassicaceae (cabbage and Brussels sprouts). Breeding by seeds for panicum miliaceum.

Fibrous root system, short stem, about 0.6 ~ 0.9 m high, basal leaves nearly round, green or purplish red, serrated leaf margin, green-white or purplish red petiole, oblate leaf ball, yellow-white or purplish red, raceme, corolla yellow, round seeds, reddish brown or dark brown.

Broccoli is suitable for growing in cool season. Different varieties of broccoli can be harvested after 60 ~150 days in different weather and geographical conditions.

Broccoli has been in people's dining table for more than 2000 years, and it originated from the Mediterranean coast.

It was first planted in16th century in France and Italy, and was introduced to China about 200 years ago.

-the nutritional value of broccoli-

Broccoli is nutritious, rich in vitamin C, beta carotene, cellulose, calcium, potassium, etc. A medium-sized broccoli can provide 220% of the daily vitamin C and 15% of the daily vitamin A (in the form of beta carotene), and it has the advantages of low fat and low calorie, so it is welcomed by people who pursue a healthy life.

According to statistics, Americans consumed 0.5 pounds of broccoli per capita in 1970, and the latest survey in 1997 showed that the consumption of broccoli per capita in the United States was 4.5 pounds, which increased eight times in just 20 years.

In recent years, more and more broccoli has entered the dining table of China people.

-anticancer study of broccoli-

The cellulose rich in broccoli can improve the control of blood sugar. Soluble cellulose may delay gastric emptying and slow down the absorption of glucose by small intestine, so it is beneficial to diabetes.

Wellness Letter of the University of California has proved that the calcium content in broccoli can be comparable to that in milk, so eating more broccoli can prevent osteoporosis in adults.

Broccoli is a low-fat, low-calorie food, so it is suitable for obese people. Its beta carotene can reduce the risk of heart attack, and high content of cellulose can also help reduce the blood cholesterol content.

Reducing sodium intake is a measure to reduce hypertension, and potassium deficiency, high fat and obesity are also the factors that cause hypertension. The characteristics of broccoli with low sodium, high potassium, low fat and low fever just meet the needs of hypertensive patients.

In further research, the researchers said that "it is safer to eat natural broccoli".