The food network tells you the difference between two kinds of cauliflower and the diet to avoid. 1. Basic introduction of cauliflower is also called cauliflower, cauliflower, cauliflower, cauliflower and cabbage. The nutritional value is richer than that of ordinary vegetables. It contains protein, fat, dietary fiber, carbohydrates, vitamins and minerals such as phosphorus, calcium and iron. Cauliflower can enhance the detoxification ability of liver, improve immunity and prevent colds and scurvy. There are two kinds of cauliflower: white and green. The green ones are broccoli and broccoli. The nutrition and function of cauliflower and cauliflower are basically the same, and they are rich in protein, carbohydrates, cellulose, minerals, carotene and vitamin A, and the carotene content of cauliflower is higher than that of cauliflower. 2. The difference between dietotherapy From the perspective of traditional Chinese medicine, cauliflower is flat and sweet, can strengthen the kidney and bones, strengthen the spleen and nourish the stomach, and is suitable for people with long-term illness, weak waist and knees, and weak spleen and stomach. Modern research shows that cauliflower is one of the foods containing the most flavonoids, and flavonoids have anti-cancer effects. Long-term consumption of cauliflower can reduce the risk of breast cancer, rectal cancer and gastric cancer. Flavonoids can not only prevent infection, but also be the best vascular cleaner, which can prevent cholesterol oxidation and platelet coagulation, thus reducing the risk of heart disease and stroke. The content of this substance in broccoli is high. Every100g of broccoli contains more than 200 times as much carotene and vitamin A as cabbage. The contents of water, sodium, magnesium, selenium and copper per100g of broccoli are slightly less than those of Chinese cabbage, while the contents of protein and carbohydrates are slightly higher than those of Chinese cabbage. Scientists have extracted this substance from broccoli for the prevention and adjuvant treatment of cancer. In addition, broccoli also has the function of killing Helicobacter pylori causing gastric cancer. As far as anti-cancer food is concerned, broccoli is slightly better. Broccoli and cauliflower are indispensable dishes in our clinical diet every week. At present, broccoli, cauliflower and other cabbage vegetables have been included in human anti-cancer recipes by scientists and nutritionists all over the world. The American Cancer Society requires Americans to add cruciferous recipes to their daily diet. The vitamin C content of broccoli is 5 1 mg per100g, while that of cauliflower is 6 1 mg per100g. Therefore, it is generally believed that the statement that the content of vitamin C in broccoli is the highest is not true, but compared with other vegetables, the content of vitamin C in broccoli is still in the forefront of vegetables.