Cauliflower, also known as cauliflower or cauliflower, is a cruciferous herbaceous plant cauliflower's fat flower ball. There are two kinds of white and green, both of which have high nutritional value, the green is also called broccoli, broccoli, its nutritional value is higher than white. This product is native to the Mediterranean area of Europe, because it has many health functions, so since ancient times has been known as the Westerners "heavenly medicine" and "poor man's doctor". Cauliflower has been introduced into our country in the past hundred years, and the green varieties have been introduced only in recent years. Nowadays, it is widely planted all over the country, and has become a kind of favorite "health vegetable".

Cauliflower is extremely rich in nutrients. Each 100 grams of flower ball contains 2.4 grams of protein, 3-4 grams of carbohydrates, 0.4 grams of fat, 0.88 grams of crude fiber, the amount of vitamin C88, vitamin B1, vitamin B2, vitamin B6, vitamin E, vitamin K, niacin, folic acid, pantothenic acid, but also contains calcium, phosphorus, potassium, magnesium, sodium, iron, copper, zinc, selenium and other minerals and trace elements. The content of vitamin C in the cruciferous vegetables, higher than the cabbage 4 times; carotene content is equivalent to 8 times the cabbage; vitamin B2 content is also 2 times the cabbage.

Cauliflower is flat and sweet, and can clear heat and moisten the lungs, increase fluids and quench thirst, improve appetite, and help digestion. This product has many health benefits: First, its vitamin C and carotene can antioxidant, can help remove oxygen free radicals in the body, can play a protective role in tissue cells, is conducive to disease prevention and anti-aging. Secondly, cauliflower contains more substances such as flavonoids, which can prevent infection, but also clean up blood vessels, prevent cholesterol oxidation, prevent platelet clots, can reduce the risk of heart disease and stroke.