Cauliflower is rich in vitamin K, protein, fat, sugar, vitamins A, C and B, and nutrients such as calcium, phosphorus and iron. Pregnant women often eat cauliflower before delivery, which can prevent postpartum hemorrhage and increase the content of vitamin K in breast milk.

In addition to its high nutritional value, cauliflower has the greatest advantage that it can prevent and treat diseases if eaten regularly. It can enhance the detoxification ability of the liver, improve the immunity of the body, prevent colds and scurvy and other diseases.

When pregnant women eat, cauliflower should not be cooked for too long, otherwise the nutrition will be lost over time.

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