Broccoli, also known as cauliflower (scientific name: Brassica oleracea L. var. botrytis L.), is a vegetable. It is an annual plant of the genus Brassica of the Brassicaceae family, and is a variant of cabbage together with broccoli (broccoli) and cabbage. It is native to the eastern coast of the Mediterranean and was introduced to China around the beginning of the 19th century during the reign of Emperor Guangxu of the Qing Dynasty. Also known as cauliflower, broccoli, cabbage, broccoli, and broccoli. There are two kinds: white and green. The green ones are called broccoli and broccoli. The nutrition and functions of white cauliflower and green cauliflower are basically the same. Green cauliflower has a higher carotene content than white cauliflower. Ranked fourth among the top ten healthy foods recommended by Time magazine.

Function: 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.