Adjust the taste and enhance the nutritional balance. Please see below for details. Please adopt it if it helps:

Shrimp is rich in nutrients and contains several to dozens of times more protein than fish, eggs and milk. times; it is also rich in potassium, iodine, magnesium, phosphorus and other minerals as well as vitamin A, aminophylline and other ingredients. Its meat is soft and easy to digest, making it an excellent food for those who are weak and need to take care of themselves after illness< /p>

2. Shrimp is rich in magnesium. Magnesium plays an important role in regulating heart activity and can well protect the cardiovascular system. It can reduce the cholesterol content in the blood, prevent arteriosclerosis, and can also expand Coronary arteries, which is helpful in preventing high blood pressure and myocardial infarction;

3. Shrimp has a strong lactation effect and is rich in phosphorus and calcium, which is especially beneficial to children and pregnant women;

< p>4. A very important substance in shrimps is astaxanthin, which is the component with a red color on the surface. Astaxanthin is the strongest antioxidant discovered so far. The darker the color, the higher the astaxanthin content. Widely used in cosmetics, food additives, and pharmaceuticals. Scientists from Osaka University in Japan have discovered that astaxanthin in shrimp helps eliminate "jet lag" caused by jet lag.

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 to 4.5 grams of protein, which is 3 times that of cauliflower and 4 times that of tomatoes. In addition, broccoli is more comprehensive in mineral content 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.

Broccoli ranks first in terms of average nutritional value and disease prevention effect. Every 100 grams of cooked broccoli contains 90.6% water, 2.9 grams of protein, 5.1 grams of carbohydrates, and can provide 117.2 kilojoules of heat. Cooked broccoli contains vitamin C, potassium, folate, vitamin A, magnesium, pantothenic acid, iron and phosphorus. In addition, broccoli also contains carotene. Broccoli can effectively reduce the incidence of breast cancer, rectal cancer, stomach cancer, heart disease and stroke, as well as sterilize and prevent infection. [2]

Perhaps the most significant thing about broccoli is its anti-cancer effect. Cauliflower contains more vitamin C than Chinese cabbage, tomatoes, and celery, especially in the prevention and treatment of gastric cancer and breast cancer. Particularly effective. Research shows that when suffering from gastric cancer, the level of serum selenium in the human body drops significantly, and the concentration of vitamin C in the gastric juice is also significantly lower than that of normal people. Cauliflower can not only supplement a certain amount of selenium and vitamin C, but also provide rich carotene. , plays the role of preventing the formation of precancerous cells and inhibiting the growth of cancer. According to research by American nutritionists, cauliflower also contains a variety of indole derivatives. This compound can reduce estrogen levels in the human body and prevent the occurrence of breast cancer. In addition, research shows that the most important component in broccoli to prevent cancer is "sulforaphane", which can increase the activity of carcinogen detoxification enzymes and help cancer cells repair themselves into normal cells.

In addition to anti-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.

Each 100 grams of broccoli contains the following nutrients:

Calories (33.00 kcal) Protein (4.10g) Fat (0.60g) Carbohydrates (4.30g) Dietary fiber (1.60 g) Vitamin A (1202.00 micrograms) Carotene (0.70 micrograms) Thiamine (0.09 mg) Riboflavin (0.13 mg) Niacin (0.90 mg) Vitamin C (51.00 mg) Vitamin E (0.91 mg) Calcium (67.00 mg) ) Phosphorus (72.00 mg) Sodium (18.80 mg) Magnesium (17.00 mg) Iron (1.00 mg) Zinc (0.78 mg) Selenium (0.70 μg) Copper (0.03 mg) Manganese (0.24 mg) Potassium (17.00 mg) [3]< /p>

Therapeutic value

1. Cauliflower is cool in nature and sweet in taste;

2. It can nourish the kidneys and essence, strengthen the brain and bones, and nourish the spleen and stomach;

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3. It is mainly used to treat diseases such as chronic illness and physical weakness, flaccid limbs, tinnitus and forgetfulness, weak spleen and stomach, and developmental delay in children.

American nutritionists call on people to eat more broccoli in autumn, because the nutritional content of broccoli stems is the highest at this time.

Broccoli has a miraculous effect on killing the Helicobacter pylori bacteria that causes gastric cancer. Broccoli is one of the foods that contains the most flavonoids. In addition to preventing infection, flavonoids are also the best blood vessel cleaners. They can prevent cholesterol oxidation and platelet clotting, thereby reducing the risk of heart disease and stroke.

Some people’s skin will turn blue and purple once they are subject to minor collisions and injuries. This is due to the lack of vitamin K in the body. The best way to supplement is to eat more broccoli.