2. The yellowing of broccoli bulbs is mainly due to the loss of magnesium ions contained in its chlorophyll after long storage. However, the taste and nutritional value of this kind of broccoli have not changed much, and it can be eaten normally, such as spinach and celery.
3. Although cauliflower is rich in nutrition, it often contains residual pesticides, and it is also easy to produce lettuce worms. Therefore, before eating, you can soak the cauliflower in salt water for a few minutes, and the insects in the cabbage will run out, which can also help remove the residual pesticides.
4. Chewing several times while eating is more conducive to the absorption of nutrients.
5. Broccoli will become more colorful when cooked, but it should be noted that when scalding broccoli, the time should not be too long, otherwise it will lose its crispness and the salad will be greatly discounted.
6. After blanching the broccoli, put it in cold boiled water to cool it, then take it out and drain it for later use. Cooking and salt adding time should not be too long, so as not to prevent the loss and destruction of cancer nutrients.