Nutritional value and therapeutic effects of cauliflower

I believe many people know the nutritional value of cauliflower. It is a delicacy on our table. Let’s learn about it together.

Cauliflower

Also known as cauliflower, broccoli, coconut cauliflower, broccoli, and Brussels sprouts.

Cauliflower evolved from Brassica oleracea of the cruciferous family. Cauliflower is native to the eastern coast of the Mediterranean and was introduced to China during the Guangxu period of the Qing Dynasty in the early 19th century.

Cauliflower is a plant of the cruciferous family. The stems and leaves of cauliflower are annual plants. The leaves grow on the roots, and the main stem and branches grow on the leaves. The stems are full of small seeds to form a flower shape, which looks like a big flower. The color is white and beautiful. Cauliflower is tender and sweet, and it is easy to digest and absorb after eating.

Cauliflower nutritional value

Cauliflower is richer in nutrition than other vegetables. It contains protein, fat, carbohydrates, dietary fiber, vitamins A, B, C, E, P, U and minerals such as calcium, phosphorus and iron. Cauliflower is tender and delicious, and is easily digested and absorbed. Its tender stem fiber is tender and delicious after cooking. It is suitable for the elderly, children and those with weak spleen and stomach and poor digestive function. Especially in the hot summer, when the mouth is dry, urine is golden yellow, and the stool is hard or blocked, 30 grams of cauliflower can be boiled and taken frequently, which has the effect of clearing away heat and thirst, and promoting diuresis and laxative.

Scientists from the United States and other countries have found that the main ingredient has anti-cancer effects. Cauliflower contains "soflavin" which can stimulate cells to produce protective enzymes that are beneficial to the body - type II enzymes. This enzyme with very strong anti-cancer activity can enable cells to form a membrane that resists the erosion of foreign carcinogens, and plays a positive role in preventing various cancers. Animal experiments have shown that it can increase the activity of aromatic hydrocarbon hydroxylase in the liver of experimental mice by 54 times and the activity in the small intestinal mucosa by 30 times, thereby enabling the microsomal multifunctional oxidase system in somatic cells (especially liver cells) to decompose carcinogens and other harmful compounds that enter the human body, so that the human body is in a benign cycle for a long time.

Nowadays, cauliflower has been included in people's anti-cancer diet by nutritionists from all over the world. Cauliflower contains trace elements that are antioxidant and anti-cancer. Long-term consumption can reduce the incidence of breast cancer, colorectal cancer, stomach cancer and other cancers. According to the American Cancer Society, among many vegetables and fruits, cauliflower and Chinese cabbage have the best anti-cancer effect.

Cauliflower is one of the foods that contains the most flavonoids. In addition to preventing infection, flavonoids are also the best blood vessel cleaners that can prevent cholesterol oxidation and prevent platelets from clotting, thereby reducing the risk of heart disease and stroke.

Some people's skin will turn blue and purple once they are slightly bumped or hurt. This is because the body lacks vitamin K. The best way to supplement it is to eat more cauliflower. Eating more cauliflower can also strengthen the blood vessel wall and make it less likely to rupture.

Cauliflower Food Effects

The rich vitamin C content in cauliflower can enhance the liver's detoxification ability, improve the body's immunity, and prevent colds and scurvy.

1. Anti-cancer and cancer prevention:

Cauliflower contains trace elements that are antioxidant and can prevent cancer. Long-term consumption can reduce the incidence of breast cancer, colorectal cancer, stomach cancer and other cancers. According to the American Cancer Society, among many vegetables and fruits, cauliflower and Chinese cabbage have the best anti-cancer effects.

2. Cleans blood vessels:

3. Rich in Dimension K:

Some people's skin will turn blue and purple once they are slightly bumped or hurt. This is because the body lacks vitamin K. The best way to supplement it is to eat more cauliflower;

4. Detoxifies the Liver:

Eating more cauliflower can also strengthen the blood vessel walls and prevent them from rupturing. The rich vitamin C content in cauliflower can enhance the liver's detoxification ability and improve the body's immunity, preventing colds and scurvy.

5. Vitamin C Messenger:

Cauliflower is high in vitamin C, which is not only beneficial to human growth and development, but more importantly, it can improve human immune function, promote liver detoxification, strengthen human physique, increase disease resistance, and improve human immune function. It is especially effective in preventing and treating gastric cancer and breast cancer. Studies have shown that when suffering from gastric cancer, the level of serum selenium in the human body decreases significantly, and the concentration of vitamin C in gastric juice is also significantly lower than that of normal people. Cauliflower can not only supplement a certain amount of selenium and vitamin C, but also provide rich carotene, which can prevent the formation of precancerous cells and inhibit the growth of tumors.

6. Biological activity:

According to research by American nutritionists, cauliflower contains a variety of indole derivatives, which can reduce the level of estrogen in the human body and prevent the occurrence of breast cancer. In addition, studies have shown that an enzyme extracted from cauliflower can prevent cancer. This substance is called radix radix, which has the effect of increasing the activity of carcinogen detoxification enzymes. In addition, cauliflower also contains dithiothione, which can reduce the enzyme that forms melanin and prevent the formation of skin pigmentation spots. Regular consumption can lubricate and stimulate appetite and has a good whitening effect on the skin.

Target Group

It can be eaten by the general public and there are no special taboos.

It is suitable for children in their growth and development period, people living in a polluted environment whose livers are easily poisoned, and anyone who hopes to resist cancer. It is also helpful for those with loss of appetite, indigestion, and dry stools.

Dosage

1. Although cauliflower is rich in nutrients, it often contains residual pesticides and is prone to vegetable worms. Therefore, before eating, you can soak the cauliflower in salt water for a few minutes, and the vegetable worms will run out. It can also help remove residual pesticides.

2. Chew several times when eating, which is more conducive to the absorption of nutrients;

3. Do not add soy sauce when making cold dishes. If you prefer the taste of soy sauce, you can add less light soy sauce;

4. After blanching cauliflower and broccoli, put them in cold boiled water to cool, remove them and drain the water before reuse;

5. The cooking and salting time should not be too long to avoid losing or destroying the anti-cancer nutrients.

Edible effects

Cauliflower is cool in nature and sweet in taste;

It can nourish the kidneys and replenish essence, strengthen the brain and bones, and nourish the spleen and stomach;

It is mainly used to treat symptoms such as long-term illness, physical weakness, limb atrophy, tinnitus and forgetfulness, weak spleen and stomach, and developmental delay in children.

Tips

If you eat cauliflower frequently and in large quantities each time, you may develop dermatitis.

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Nutritional value and therapeutic effects of cauliflower

Cauliflower

Cauliflower nutritional value

Cauliflower Food Effects

Target Group

Dosage

Edible effects

Tips

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