Cauliflower

Cauliflower
Cauliflower is cruciferous plants, annuals, native to the eastern Mediterranean coast. Leaves grown in the root, stem and branch grown in the leaves, stems covered with small grain composition tree flower, the whole is like a flower, rendered as white, beautiful appearance. Cauliflower is tender meat, sweet and delicious, it is easily digested and absorbed after eating.

Reproductive habits of cauliflower likes the cold, is a kind of half cold-resistant vegetables. Its heat tolerance to cold are not as good as common head Cabbage, can not endure high temperature and drought, nor frost resistance. Suitable temperature of growth is relatively narrow, the environmental conditions of cultivation has more stringent requirements, which is mainly determined by the botanical features of the cauliflower.

The nutritional value of Cauliflower

1. Cauliflower is rich in nutrition than ordinary vegetables. It contains protein, fat, dietary fiber, carbohydrate, vitamins A, B, C, E, P, K and Phosphorus, Calcium, Iron and other minerals.

2. A cup of cooked food flower juice provides Vitamin C equal to an orange. The cauliflower can at least provide 20% of the vitamin C than cooked cauliflower.

3. Cauliflower is one of the foods that are rich in flavonoids.

The therapeutic value of Cauliflower

Anti-cancer

Cauliflower contains antioxidant, anti-cancer trace elements, long-term consumption can reduce the risk of the incidence of breast cancer, colorectal cancer and gastric cancer. According to the American Cancer Society reported, in many fruits and vegetables, cauliflower and Celery cabbage has the best anti-cancer effect.

Clean blood vessels

Cauliflower is one of the foods that are rich in flavonoids. Flavonoids can prevent infection, is the best vascular cleaning agent to prevent oxidation of cholesterol, prevent platelet clots, thus reducing heart disease and stroke risk.

Rich in vitamin C

Eat more cauliflower will make the blood vessel wall strengthening, not easy to break. Cauliflower are rich in vitamin C, so it can enhance liver detoxification capacity, and can improve the body’s immune system to prevent the occurrence of colds and scurvy, especially in the prevention and treatment of gastric cancer, breast cancer effect is very good. Research shows that, when people suffering from stomach cancer, human serum Selenium levels were significantly decreased, in gastric juice, concentration of vitamin C were significantly lower than that of normal people. Cauliflower can not only give people add a certain amount of selenium and vitamin C, can also supply the rich carotene, to prevent the formation of precancerous cells, inhibiting tumor growth.

Biological Activity

According to the research of the U.S. nutritionists, cauliflower also contains a variety of indole derivatives, the compounds can reduce estrogen levels in the body, can prevent breast cancer. In addition, studies have shown that an enzyme extracted from the cauliflower to prevent cancer, the substance called raphanin that can improve carcinogen detoxification enzyme activity. Cauliflower also contains two thiophenol thioketone, can reduce the formation of melanin enzyme, so it can prevent the formation of pigmentation spot, regular consumption can smooth appetizer, good whitening effect on the skin.

The precautions of eating Cauliflower

Cauliflower is easy to grow cabbageworm, often have residual pesticides. So, before eating, put the cauliflower into salt water to soak for a few minutes, the cabbageworm will run away, this way can remove pesticide residues.

When to eat, should chew more times, which is more conducive to the absorption of nutrients.

Nutrition Information:

Nutrient
Cauliflower, raw
Unit Value
per 100.0g
Proximates
Water g 92.07
Energy kcal 25
Protein g 1.92
Total lipid (fat) g 0.28
Carbohydrate, by difference g 4.97
Fiber, total dietary g 2.0
Sugars, total g 1.91
Minerals
Calcium, Ca mg 22
Iron, Fe mg 0.42
Magnesium, Mg mg 15
Phosphorus, P mg 44
Potassium, K mg 299
Sodium, Na mg 30
Zinc, Zn mg 0.27
Vitamins
Vitamin C, total ascorbic acid mg 48.2
Thiamin mg 0.050
Riboflavin mg 0.060
Niacin mg 0.507
Vitamin B-6 mg 0.184
Folate, DFE µg 57
Vitamin B-12 µg 0.00
Vitamin A, RAE µg 0
Vitamin A, IU IU 0
Vitamin E (alpha-tocopherol) mg 0.08
Vitamin D (D2 + D3) µg 0.0
Vitamin D IU 0
Vitamin K (phylloquinone) µg 15.5
Lipids
Fatty acids, total saturated g 0.064
Fatty acids, total monounsaturated g 0.017
Fatty acids, total polyunsaturated g 0.015
Cholesterol mg 0
Other
Caffeine mg 0
Tips: For more detailed information, please visit the United States Department of Agriculture (USDA) Food & Nutrition Center.

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