Green bean has more alpha-carotene than broccoli, however, broccoli contains more lutein + zeaxanthin than green bean. Both green bean and broccoli are high in Vitamin C, dietary fiber and potassium.
Kale has more of most vitamins and minerals per serving than broccoli, but more isn't always better. In reality, you can have too much of a good thing.
Green beans, string beans, or snap beans are a rich source of vitamins A, C, and K, and of folic acid and fiber. They have similar nutritional benefits to snap peas and okra. Bean farmers harvest green beans while the beans are still in their pod before they have had a chance to mature.
Broccoli is a great source of Vitamin K and calcium. Green bean has more alpha-carotene than broccoli, however, broccoli contains more lutein + zeaxanthin than green bean. Both green bean and broccoli are high in Vitamin C, dietary fiber and potassium. Broccoli has more pantothenic acid.
Green and purple cabbage are the closest alternatives to broccoli due to their color, taste and nutrition level. Cabbage is also quite crispy and crunchy and tends to have a milder and sweeter taste as compared to broccoli. It is rich in vitamins C, K, folate, water and fiber.
For example, dark leafy greens are packed with nutrients, so they're a great choice. But don't forget about other veggies like carrots, tomatoes, and peppers – they're all good for you in different ways.
LEMONS. Often touted as the world's healthiest food, lemons have strong anti-inflammatory qualities and can help to inhibit the growth of cancer cells. They also have just as much Vitamin C as oranges. EASY EATING TIP: Add a slice of lemon to your tea or water bottle to get healthy and hydrated at the same time.
Broccolini has much more Vitamin A compared to broccoli, though broccoli is eaten more often compared to broccolini. There are a number of key differences between broccolini and broccoli. For example, broccoli has a much thicker stem compared to the delicate stem of broccolini.
Lentils have a slightly higher nutritional value compared to chickpeas, and chickpeas take significantly longer to cook, but both are healthy and tasty options.
A member of the family of vegetables that includes broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, kale, and turnips. These vegetables contain substances that may protect against cancer.
Those little green compact heads are bursting with nutrients, including carotenoids and fiber. Known for its anti-cancer properties, broccoli has tons of nutrients including vitamins A and C, fiber, folic acid, calcium, and potassium.
On the nutrient front, broccoli is slightly healthier, although cauliflower contains more folate and potassium. Both should be consumed regularly as they contain a slightly different balance of nutrients, antioxidants and phytonutrients and are extremely healthy options.
Plant species: Broccoli and broccolini are both from the same plant species, brassica oleracea, which also includes green veggies such as mustard greens, Brussels sprouts, and cabbages.
There's a compound in broccoli that not everyone can taste – but it can make it bitter and basically unpalatable. Different populations vary widely on how many people can taste the bitterness of broccoli - more specifically, glucosinolate compounds, which chemically resemble phenylthiocarbamide (PTC).
Tomatoes - the world's most popular vegetable.
Dr. Rangan Chatterjee, the author of “The Four Pillar Plan” and a correspondent on the BBC program “Doctor in the House,” says there is only one vegetable people really need to eat — broccoli. “Broccoli is a lifesaver,” he wrote in a recent article for The Daily Mail.