Cauliflower belongs to the cruciferous plants, although the appearance and broccoli look somewhat similar, but the color of the food a white, a green, cauliflower is also one of the more common vegetables in the daily life, like to eat cauliflower friends are also very much, because cauliflower contains nutritive value is relatively rich, can help us prevent cancer, but also to help female friends to lose weight it.

A, the nutritional value of cauliflower

Cauliflower is rich in nutrients, is recommended by Time magazine in the fourth of the 10 health food, cauliflower is rich in protein, fat, carbohydrates, dietary fiber, vitamins and minerals. One of the higher content of vitamin C, per 100 grams of vitamin Cp85-100 mg, 4 times higher than cabbage, carotene content is 8 times that of cabbage, vitamin B2 content is 2 times that of cabbage. White and green two kinds of cauliflower nutrition, role is basically the same, green than white carotene content is higher. Cauliflower meat is tender, taste sweet and fresh, easy to digest and absorb after eating. Ancient Westerners have found that eating cauliflower has the effect of refreshing the throat, opening the voice, moistening the lungs, and relieving coughs, so they called cauliflower "heavenly medicine" and "the poor man's doctor".

Two, the efficacy and role of cauliflower

1. Enhancement of physical

Cauliflower vitamin C content is very high, not only is conducive to the growth and development of human beings, and more importantly, can improve human immune function, to promote the detoxification of the liver, to enhance the human body, to increase the ability to resist disease, to improve the human body immune function. Especially effective in the prevention and treatment of stomach cancer and breast cancer.

2. Anti-Cancer and Cancer Prevention

Cauliflower contains antioxidant and anti-cancer trace elements, long-term consumption can reduce the incidence of breast cancer, rectal cancer and stomach cancer and other cancers. According to the American Cancer Society's report, in many vegetables and fruits, cauliflower and cabbage have the best anti-cancer effect.

3. Cleansing blood vessels

Cauliflower is one of the foods that contain the most flavonoids, which, in addition to preventing infections, are also the best vascular cleansing agents, able to prevent cholesterol oxidation, preventing platelets from clumping together, thus reducing the risk of heart disease and stroke.

4. Detoxify the liver

Eating more cauliflower also strengthens the walls of blood vessels, making them less prone to rupture. Rich in vitamin C content, so cauliflower can enhance the liver detoxification ability, and can improve the body's immunity, can prevent the occurrence of colds and scurvy.

5. Abundant Vitamin K

Some people's skin will become green and purple once they are hit by a small collision and injury, which is due to the lack of vitamin K in the body. The best way to supplement is to eat more cauliflower.

6. Biological activity

According to American nutritionists, there are a variety of indole derivatives within the cauliflower, this compound has the effect of reducing the level of estrogen in the body, can prevent the occurrence of breast cancer. In addition, studies have shown that an enzyme extracted from cauliflower can prevent cancer, this substance is called radicicchioidin, which has the effect of increasing the activity of carcinogen detoxification enzymes; in addition, cauliflower also contains dithiothiophenol sulfur ketone, which can reduce the formation of melanin enzyme and prevent the formation of skin pigmentation spots, often eaten can be slippery and appetizing, have a very good whitening effect on the skin.

7. Weight loss

Because the water content of cauliflower is up to 90% or more, contains a low calorie (23 to 32 kcal per cup), so for those who want to lose weight, it can fill the stomach, and will not make you fat.

Three, cauliflower home practices

(A) dry-fried cumin cauliflower

Ingredients: 400 grams of cauliflower, 3 scallions, 3 grams of ginger, 3 pieces of morning glory, 2 pieces of garlic, 10 pieces of peppercorns, cumin 1 tablespoon, 2 tablespoons of cooking oil, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce,

dry-fried cumin cauliflower practices Steps

Practice:

1, cauliflower soaked in lightly salted water for 10 minutes to wash, break into small pieces.

2, asahi peppers, garlic sliced, ginger minced, scallions cut into small pieces.

3, pot on the fire on the appropriate amount of oil to 6% heat, into the cauliflower stir fry until the edge of the caramelized, sheng out.

4, pot to stay in the bottom of the oil, high heat heating, sautéed pepper, pepper, ginger, garlic.

5, into the cauliflower immediately cooking wine, add soy sauce stir fry evenly.

6, sprinkled with cumin particles, shallots stir-fry until fragrant.

(B) double-flower butterfly shrimp

Instruments: 200 grams of basal shrimp, 200 grams of cauliflower, 200 grams of broccoli, black fungus moderate amount, egg white moderate amount, ginger moderate amount, raw flour moderate amount, moderate amount of cooking wine, pepper moderate amount, moderate amount of oil and salt

Practice: 1, will be basal shrimp to remove the head of the skin, peeled with a knife from the back of the shrimp;

2, remove the shrimp threads in the After removing the threads, make a small cut in the middle, and put the shrimp tail through the hole;

3, add ginger, egg white, cornstarch, cooking wine, pepper and salt to the treated shrimp;

4, mix well and marinate for five minutes;

5, boil water in the pot, add the right amount of salt and a few drops of oil, and then blanch the prepared cauliflower, broccoli and black fungus, and then drain the water and standby;

6, add a proper amount of oil in the pot, shrimp stir fry until shrimp brown;

7, add just blanched vegetables stir fry together;

8, stir fry a few times after adding salt and pepper and other seasonings;

9, stir fry evenly after the pan on the plate.