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, which are soluble in water and easy to decompose when heated, so it is not suitable for high temperature or boiled cauliflower. In the former Mediterranean coast, its product organs are white, short and tender buds, flower branches, floral axis and other flower balls. It is a kind of vegetable with less crude fiber content, fresh and tender quality, rich nutrition, delicious taste and people like to eat.
Nutritional analysis:
The nutrition of cauliflower is richer than that of ordinary vegetables. It contains protein, fat, carbohydrate, dietary fiber, vitamins A, B, C, E, P, U and minerals such as calcium, phosphorus and iron. Cauliflower is tender, sweet and delicious, easy to digest and absorb after eating, and its tender stem fiber is fresh and delicious after cooking, which is suitable for middle-aged and elderly people, children and people with weak spleen and stomach and weak digestive function. Especially in the summer heat, when the mouth is dry, the urine is golden yellow, and the stool is hard or unsmooth, use 30 grams of cauliflower to decoct soup and drink it often, which has the effects of clearing heat, quenching thirst, diuresis and relaxing bowels.
Nutrient components per 100g of cauliflower, calories (24.00 kcal), protein (2. 10g), fat (30.00g), carbohydrate (4.60g), dietary fiber (1.20g) and vitamin A (5.00g). Vitamin C(6 1.00 mg), vitamin E (0.43 mg), calcium (23.00 mg), phosphorus (47.00 mg), potassium (200.00 mg), sodium (3 1.60 mg) and magnesium (/kloc-).