Barley
Nutritional Value of Broccoli and Lettuce
Nutritional Value of Broccoli
Broccoli is a vegetable of cabbage family which is either green or purple on color. It has a tree like structure and is similar to cauliflower.
Nutrition Facts and Information about Broccoli: Broccoli is rich in potassium. It has good amount of calcium, magnesium, phosphorus and sodium with small amounts of iron, zinc, manganese and selenium.
Vitamin Content of Broccoli: Broccoli is rich in vitamin A with good amount of vitamin C and choline. It also has small amounts of vitamin E, K, B6, thiamin, riboflavin, niacin, folate, pantothenic acid and betaine.
Calorie Content of Broccoli: 100g of Broccoli have 34 calories. Calories from fat are 3.
Health Benefits of Broccoli: Broccoli may prove as a wonder-drug for curing many types of cancer. It helps in detoxification, curing constipation, proper heart functioning, protecting eyes against Macular degeneration and cataract. It is good for skin and eye care, healthy bones and also helps prevent anemia.
Back to Nutritional Value of Food
Nutritional Value of Lettuce
Lettuce is a leafy vegetable commonly used in salads and different vegetable dishes. It is also eaten raw and in hamburgers. It is either green or red in color.
Nutrition Facts and Information about Lettuce: Lettuce is rich in potassium. It has good amount of calcium, phosphorus, sodium and magnesium. It has small amounts of iron, zinc, manganese and selenium.
Vitamin Content of Lettuce: Lettuce is rich in vitamin A and has good amount of vitamin C and choline. It also has small amounts of vitamin E, K, B6, thiamin, riboflavin, niacin, folate, pantothenic acid and betaine.
Calorie Content of Lettuce: 100g of Lettuce has 15 calories. Calories from fat are 1.
Health Benefits of Lettuce: Lettuce is good for reducing the chances of hip fracture in old women. It reduces the risk of constipation, promotes urination and induces sleep. It also reduces the risk of cancer, heart disease and cataracts. Lettuce helps in better liver health and prevents anemia.
Back to Nutritional Value of Food
This article was contributed by Nishidha Patil
|
|
|
| Discussion Board |
|
||
| Ask a question or share your views | |||
|
||||||||
| Next > |
|---|