General information:
– Stems from 50-70 cm tall, leaves are evenly distributed on the stem, growing sparsely.
– Leaves are elliptical, elongated, the leaf surface is usually smooth, the leaves are serrated, but shallow and even. Leaf color is green, light green, dark green or purple.
Classification: There are popular types of Broccoli: Broccoli, cauliflower and purple cauliflower. Broccoli has the same leaves as cauliflower, but the leaves are taller. The flower buds are larger, the flower surface is not smooth, the flower buds are green, the quality is good, the flesh is edible.
Nutritional value:
Broccoli contains nearly 90% water, 7% carbon, 3% protein and almost no fat and contains many vitamins and minerals such as: C, K1, B9; Potassium; Manganese; Iron… In addition, broccoli contains very few calories (only provides 31 calories / 91 grams); Contains many antioxidants and plant compounds.
Health benefits:
- Antioxidant: Has anti-cancer components, in addition to help improve the immune system in the elderly and slow down the aging process.
- Heart disease: Research has found that the sulforaphane compound has made the body increase the formation of enzymes that protect blood vessels, reducing the types of molecules that damage cells. The sulforaphane found in broccoli may protect against the development of diabetic vascular disease.
- Cancer: Fresh broccoli contains a small amount of substances capable of protecting DNA against the attack of oxidizing enzymes – cancer-causing agents.
- Broccoli contains high amounts of vitamin K1, which is important for blood clotting and may promote bone health.
- Broccoli contains lutein, zeaxanthin, and beta carotene, all of which may contribute to better eyesight.
