2. The white cauliflower, also known as cauliflower, cauliflower or cauliflower, is a cruciferous vegetable and a variety of cabbage. The head of cauliflower is a white inflorescence, similar to the head of broccoli. Cauliflower is rich in vitamin B and vitamin C. These ingredients are water-soluble and easy to be decomposed by heat, so it is not suitable for cooking cauliflower at high temperature or boiling. In the former Mediterranean coast, its product organs are white, short and tender flower buds, flower branches, floral axis and other flower balls, which are a kind of vegetable with less crude fiber content, fresh and tender quality, rich nutrition, delicious flavor and people like to eat.
3. The green one is broccoli, also known as broccoli, which is a variety of Brassica species in Cruciferae with green flower heads as its products. The morphological characteristics and growth habits of broccoli are basically similar to those of common cabbage (Brassica oleracea), which belongs to Brassica of Cruciferae and is a 1-2-year-old herb. Strong growth, strong heat resistance and cold resistance. The plant is tall. According to the growth of leaves of different varieties, about 2 leaves are taken out, and buds are clustered at the top. Close-knit flowers are spherical, hemispherical in shape and bluish green in bud, so it is called broccoli.
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