Broccoli and eggs are non-toxic.
Broccoli and eggs will not produce toxic substances, and will not affect each other’s nutrient absorption, on the contrary, meat and vegetables, is conducive to a balanced and comprehensive nutrition.
Each 100 grams of broccoli contains 36 calories, of which 4.1 grams of protein, 4.3 grams of carbohydrates, 0.6 grams of fat, 1.6 grams of dietary fiber, vitamin E 0.91 mg, niacin 0.9 mg, calcium 67 mg. Broccoli can promote intestinal peristalsis due to the presence of certain dietary fiber.
Each 100 grams of eggs contain 144 calories, of which protein is 13.3 grams, carbohydrates 2.8 grams, 8.8 grams of fat, cholesterol 585 milligrams, vitamins 1.84 milligrams, potassium 154 milligrams, calcium 56 milligrams. Eggs are a good quality source of protein and the bioavailability of protein in cooked eggs is about 98%.
However, it should be noted that fresh broccoli and eggs should be selected to avoid intake of spoiled broccoli and eggs, otherwise gastrointestinal discomforts such as abdominal pain, diarrhea and other gastrointestinal discomforts may occur, and in severe cases, food poisoning may result.
Patients with hyperlipidemia and hypercholesterolemia are advised to control the intake of egg yolk. Those who are allergic to eggs should not consume eggs.