1 Broccoli Broccoli, also known as broccoli, broccoli, English name: Broccoli is a variety of Brassicaceae. Its edible parts are green tender stems and buds, which are rich in nutrients, including protein, sugar, fat, vitamins and carotene. Its nutritional components rank first among similar vegetables, and it is known as the "crown of vegetables". Broccoli is delicious, crisp and fragrant. Can be fried, can be cold, can be made into soup. This is a good vegetable. Broccoli, also known as cauliflower, broccoli and broccoli, is a variety of Brassica in Cruciferae, with green flower heads as its products. Originated in Italy on the Mediterranean coast of Europe, it was introduced to China at the end of 19.

2 kale Purple kale is also called kale. It tastes as sweet as mustard, so it is called kale. The more common varieties are white flowers and yellow flowers. Crisp and tender, rich in vitamins. Chinese kale: a biennial herb of Brassica in Cruciferae, whose products are flowering plants. The scientific name mustard is tender and sweet. Originated in Guangdong, China. Because the stem is stout and upright, the cell tissue is compact, the water content is low, and the epidermis has a layer of wax, so it tastes cold but not hard, crisp but not tough. Su Dongpo also wrote a poem praising it * "Chinese kale is like a mushroom, crisp and beautiful, with teeth and cheeks". Carotene and vitamin C are high in content, and also rich in glucosinolates. Its degradation product is sulforaphane, which is the strongest anticancer component in all vegetables. Regular consumption also has the effects of lowering cholesterol, softening blood vessels and preventing heart disease. Stir-fry cabbage with some sugar and cooking wine. Sugar can cover up its bitter taste, and cooking wine can play a role in enhancing fragrance.

Chinese kale is very helpful for treating gastrointestinal fever, insomnia, rising virtual fire, or gingival swelling and bleeding caused by lack of vitamin C. It is popular to slice Chinese kale tea, cook it into clear soup and drink it warmly. If the tooth blood is serious, you can add watercress and lotus root to cook together.

Chinese kale is rich in vitamins A, C, calcium, protein, fat and plant sugars. Has the effects of moistening intestine, clearing away heat, purging deficient fire and stopping bleeding.

3 Cauliflower (scientific name: Brassica oleracea L.var.botrytis L.) is also known as cauliflower, cauliflower, cauliflower, cauliflower, cauliflower and cabbage. It is a cruciferous vegetable, an annual plant and a variety of cabbage and broccoli. The head of cauliflower is a white inflorescence, similar to the head of broccoli. Cauliflower is rich in vitamin B and vitamin C, which are water-soluble and easy to dissolve when heated, so boiled cauliflower is not suitable for high-temperature cooking or boiling. Originated in the coast of China Sea, it was introduced to China in the early 9th century/kloc-during Guangxu period of Qing Dynasty. Its organs are white, short and tender buds, cuttlefish and floral axis. It is a kind of vegetable with less crude fiber content, fresh and tender quality, rich nutrition and delicious taste, which people like to eat. The nutrition and function of cauliflower and cauliflower are basically the same, and the carotene content of cauliflower is higher than that of cauliflower.