Broccoli can still be eaten after a few days of yellowing. The yellowing of broccoli is mainly due to the loss of chlorophyll caused by dehydration on the surface of the broccoli during the storage process. This does not affect the nutrients in the broccoli, nor does it affect the taste. The nutritional value of broccoli itself is relatively rich, containing a large number of calcium ions, iron ions, vitamin C, carotene and so on.

Broccoli, commonly known as broccoli (also known as broccoli, green cauliflower), is native to Italy. Broccoli is a biennial herb of the genus Carex, a variant of kale. The leaves are large, the top of the main stem forms a fat flower bulb, green or purple-green, the surface of the small flower buds are not crowded together, the top of the lateral branches each bear small flower bulbs.

The nutrients in the western bluebells, not only high in content, but also very comprehensive, mainly including proteins, carbohydrates, fats, minerals, vitamin C and carotene. According to analysis, every 100 grams of fresh broccoli flower ball, containing protein 3.5 grams to 4.5 grams, is 3 times the cauliflower, tomato 4 times. In addition, the mineral composition of the safflower is more comprehensive than other vegetables, calcium, phosphorus, iron, potassium, zinc, manganese and other content is very rich, much higher than the same belongs to the cruciferous family of cabbage flowers.

Many people think that tomatoes, peppers, etc. is the most vitamin C-rich vegetables, in fact, the vitamin C content of broccoli than they are higher, but also significantly higher than other common vegetables. Moreover, the variety of vitamins in the broccoli is very complete, especially the rich content of folic acid, which is also an important reason for its nutritional value higher than the general vegetables.