I'll make you a bouquet

VEGETABLES HAVE A MUCH HIGHER NUTRITIONAL VALUE THAN CABBAGE CARROTS. COCONUT IS RICH IN VITAMIN B, C. THESE COMPONENTS ARE WATER SOLUBILITY AND PRONE TO HEAT SOLUBILITY, SO THAT BROCCOLI CANNOT BE COOKED WITH HIGH TEMPERATURES OR WITH LOW LEVELS OF CRUDE FIBRE, WHICH CONTAINS MINERALS SUCH AS PROTEIN, FAT, CARBOHYDRATES, FOOD FIBRES, VITAMIN A, B, C, E, P, U AND CALCIUM, PHOSPHORUS AND IRON. THE VEGETABLES ARE FINE, TASTES GOOD, DIGESTIVELY DIGESTIVE, THEIR TROUGH FIBRES ARE FRESHLY COOKED, AND THEY ARE SUITABLE FOR THE ELDERLY, CHILDREN AND PEOPLE WITH WEAK STOMACH AND DIGESTIVE FUNCTIONS. VEGETABLES HAVE BEEN INCLUDED IN THE CANCER-RESISTANT DIET OF PEOPLE BY NATIONAL NUTRITIONISTS. VEGETABLE FLOWERS CONTAIN TRACE ELEMENTS RESISTANT TO OXIDIZING CANCER, AND LONG-TERM CONSUMPTION CAN REDUCE THE INCIDENCE OF CANCERS SUCH AS BREAST, RECTAL AND STOMACH CANCER. VEGETABLES ARE ONE OF THE FOODS MOST HEAVILY CONTAINING ACETONE. IN ADDITION TO PREVENTING INFECTION, THE ACETONE IS THE BEST ANGIOPLASTE THAT CAN PREVENT CHOLESTEROL OXIDATION AND THE COAGULATION OF SMALL PLATELETS, THEREBY REDUCING THE RISK OF HEART DISEASE AND STROKE。