Broccoli originates from Italy. It is rich in vitamins A and C. It can beautify the skin and enhance eyesight when eaten. The vitamins K1 and U contained in it are anti-ulcer factors. If eaten regularly, they can prevent gastric ulcer and duodenal ulcer, and can improve anemia and skin trauma. Broccoli is low in calories, high in fiber, and rich in Vitamin C and Vitamin A. It is a very nutritious vegetable!
When buying, it is better to have a dense flower ball surface, the fresher the more brittle and tender; if left for too long, the emerald flower ball will turn yellow and shrink and loose.
How to store broccoli
Put broccoli in a fresh-keeping bag and store it in the refrigerator.
Cooking tips for broccoli
Whether it is broccoli or broccoli, use hot water with salt to blanch. If the broccoli or broccoli is to be processed or eaten directly with other food ingredients, you don't need to soak cold water. Soaking in cold water will lose the sweetness. Cauliflower or broccoli does not need to be blanched for a long time. It must be a bit hard. During the draining process, the remaining heat will slowly ripen the vegetables.
Cauliflower should not be left long after being cut. If the cruciferous vegetables are chopped and left in the air at room temperature for 6 hours, the loss rate of anticancer components can reach 75%.