Shrimp broccoli

THIS DISH IS A REGULAR ON MY TABLE, MAINLY BECAUSE MY SON LOVES IT. MANY PEOPLE THOUGHT TOMATOES, PEPPERS, ETC. WERE THE MOST VITAMIN C-RICH VEGETABLES, WHEREAS BROCCOLI HAD HIGHER VITAMIN C LEVELS THAN THEM AND SIGNIFICANTLY HIGHER THAN OTHER ORDINARY VEGETABLES. FURTHERMORE, THE VERY COMPREHENSIVE VARIETY OF VITAMINS IN BROCCOLI, ESPECIALLY THE ABUNDANCE OF FOLIC ACID, IS AN IMPORTANT REASON FOR ITS HIGHER NUTRITIONAL VALUE THAN ORDINARY VEGETABLES. SHRIMP IS ALSO HIGHLY NUTRITIOUS, WITH PROTEINS SEVERAL TO SEVERAL DOZEN TIMES THAT OF FISH, EGGS AND MILK; IT ALSO CONTAINS RICH MINERALS SUCH AS POTASSIUM, IODINE, MAGNESIUM, PHOSPHORUS AND VITAMIN A AND AMMONIA. SHRIMP IS RICH IN MAGNESIUM, WHICH PLAYS AN IMPORTANT ROLE IN THE HEART AND PROTECTS THE CARDIOVASCULAR SYSTEM. IT REDUCES CHOLESTEROL LEVELS IN THE BLOOD, PREVENTS THE SCLEROSIS OF THE ARTERY, AND EXPANDS THE CORONARY ARTERY TO PREVENT HYPERTENSION AND CARDIAC INFARCTION. SHRIMP IS RICH IN PHOSPHORUS AND CALCIUM, ESPECIALLY FOR CHILDREN. THE FOOD MIX OF THE DISH, THE COLOURS, THE NUTRIENTS AND THE TASTES ARE MUTUALLY REINFORCING, MAKING PEOPLE LIKE IT AT ONCE。