Cauliflower, commonly known as cauliflower, has two kinds of white and green, which evolved from Chinese cabbage. The green ones are also called broccoli, broccoli, and the white ones are called cauliflower here. Broccoli and cauliflower are cruciferous vegetables. Nutritionist's opinion: Both kinds of cauliflower are rich in nutrients, including protein (protein food), carbohydrates, cellulose (cellulose food), minerals, carotene and vitamin (vitamin food) A, etc. However, broccoli is higher than cauliflower in some nutrients, especially carotene and vitamin A. The carotene and vitamin A content per 100 grams of broccoli is more than 200 times that of cauliflower. The content of water, sodium, magnesium, selenium and copper per hundred grams of broccoli is slightly less than that of cauliflower, and the content of protein and carbohydrates is slightly higher than that of cauliflower. In addition, it is worth mentioning that 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. From the point of view 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 chronic 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 cancer (cancer food) such as 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. 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 dietary pyramid is a mirror of our daily diet, but from the perspective of nutrition, food can't distinguish between good and bad. A single food, even with complete nutrients, can't meet the daily physiological needs of human beings. Only by paying attention to balanced diet, reasonable collocation and complete varieties can we get more comprehensive nutrition and healthy body. So there is no need to care too much about cauliflower and broccoli. It is more important to form better eating habits.