Is there a difference between broccoli and cauliflower? Which of the two vegetables has a better anti-cancer effect? ??
This is a question from a family member of a cancer patient. During my consultations, the accompanying family members always ask what normal people should eat to fight cancer. There are thousands of anti-cancer foods. Here, I will first talk about the anti-cancer vegetables cauliflower and broccoli in response to the patient’s question.
I use the now popular word PK to compare the two vegetables. Because I am a practitioner of traditional Chinese medicine, I have adopted the opinions of our hospital’s dietitian on food nutrition and diet therapy, and present them here to fellow bloggers.
Cauliflower, commonly known as cauliflower, comes in white and green varieties and is derived from cabbage.
The green ones are also called broccoli and broccoli, and the white ones are commonly called cauliflower here. Broccoli and cauliflower are both cruciferous vegetables.
Dietary therapist’s opinion:
Both kinds of cauliflower are very nutritious, rich in protein, carbohydrates, fiber, minerals, carotene and Vitamin A, etc. But broccoli is higher than cauliflower in some nutrients, the most prominent ones are carotene and vitamin A.
The carotene and vitamin A contained in every 100 grams of broccoli are more than 200 times that of cauliflower. Broccoli contains slightly less water, sodium, magnesium, selenium, and copper per 100 grams than cauliflower, and the contents of other items such as protein and carbohydrates are slightly higher than cauliflower.
In addition, it is worth mentioning that the vitamin C content of broccoli is 51 mg per 100 grams, while the vitamin C content of cauliflower is 61 mg per 100 grams. Therefore, it is generally believed that broccoli has the highest vitamin C content, which is not true. However, compared with other vegetables, the vitamin C content of both is still at the forefront of vegetables.
From the perspective of traditional Chinese medicine, cauliflower is neutral in nature and sweet in taste. It can strengthen the kidneys and bones, strengthen the spleen and stomach. It 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 breast cancer, rectal cancer, gastric cancer and other cancers.
In addition to preventing infection, flavonoids are also the best blood vessel cleaners, preventing cholesterol from oxidizing and preventing platelets from clumping, thus reducing the risk of heart disease and stroke. Broccoli has higher levels of this substance.
Scientists have extracted this substance from broccoli for cancer prevention and auxiliary treatment. In addition, broccoli also has the effect of killing Helicobacter pylori, which causes gastric cancer.
From the perspective of anti-cancer food, broccoli is slightly better. In our clinical diet, broccoli and cauliflower are essential weekly dishes.
At present, broccoli, cauliflower and other cabbage vegetables have been included in the anti-cancer diet of humans by scientists and nutritionists from various countries. The American Cancer Society requires Americans to include more cruciferous vegetables in their daily diet.
But from a nutritional point of view, food cannot be distinguished between good and bad. A single food, no matter how complete its nutritional content, cannot meet human daily physiological needs. Only by paying attention to a balanced diet, reasonable combination, and complete varieties can we get a more comprehensive nutrition and gain a healthy body.
Editor: admin
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