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Usage: Broccoli has long been known to bring nutritional value and health benefits. With a low calorie and fiber content (about 25 calories and 2g of fiber), this is a great dish for people who want to lose weight. Some of the active ingredients in cabbage have been shown to work very effectively on the immune system, enhance anti-inflammatory, anti-bacterial and bacterial properties and treat cervical dysplasia. Broccoli provides a great deal of antioxidant vitamin C that has been shown to help fight harmful free radicals, boost immunity, prevent infections and prevent cancer. Broccoli contains many minerals such as manganese, copper, iron and potassium, these trace elements are also indispensable components for the activity of enzymes in the body, contributing to protecting the skeleton, red blood cells and cashews. blood pressure. Broccoli helps to strengthen the walls of blood vessels. Several other vitamins help activate the anti-inflammatory action in capillaries and prevent vascular damage.

How to use: From broccoli, we can make it into dishes such as pickled cauliflower, baked cauliflower, shrimp cauliflower in coconut milk sauce. Note: it is best to cook broccoli for just cooked to or it will fluffy and very strong smell.

Storage: If you do not eat immediately, do not wash but wrap broccoli with plastic or put in plastic bags also, then put in the refrigerator (plastic container containing vegetables).