Nutritional value of cauliflower

Cauliflower is also often referred to as cauliflower and cauliflower. There are two types of cauliflower: white and green. The green one is known as broccoli, and the latter has a higher nutritional content. What are the benefits of eating cauliflower regularly? We might as well learn about the nutritional value and effectiveness of cauliflower.

The nutritional value of cauliflower

Cauliflower is rich in amino acids (sauerkraut contains fifteen percent, pickles contain twelve percent), ten times higher than commonly used vegetables, 3 - 6 times higher than the average pickle, phosphorus, iron, calcium and other minerals than the average vegetable content is several times higher than the snow red and other broad-leaved vegetables, its comprehensive nutritional composition can be compared with beans. It has the effect of calming the stomach, strengthening the spleen and tonifying the kidney.

Improve obesity

Cauliflower has high nutritional value, it contains vitamin A, vitamin B1, vitamin B2, vitamin C and a large amount of protein. Especially the dietary fiber content is very high, so cauliflower has a certain improvement effect on obesity, weakened vision and edema.

Skin whitening

Green cauliflower contains large vitamin C, which can keep the skin elastic and white. The carrot sulfur in cauliflower can effectively repair the sun's damage to the skin, which is an important substance to maintain the health of the skin. Therefore, regular consumption of cauliflower can whiten skin and repair damaged skin.

Prevent peptic ulcers

The carotenoid sulfur in white and green cauliflower can effectively repel the pylori bacteria, even better than antibiotics. Therefore, cauliflower is an excellent food that can be used to prevent or improve peptic ulcers, and can prevent stomach ulcers and duodenal ulcers.

Cancer prevention

Quercetin contained in white cauliflower is a super antioxidant and a good fighter against cancer. Long-term consumption of cauliflower can reduce the incidence of breast cancer, rectal cancer and stomach cancer.

Prevents cardiovascular disease

Cauliflower is rich in vitamin K. Eating more of it can make the blood vessel wall more elastic and less likely to rupture, effectively protecting the health of blood vessels, and elderly people can eat it to enhance the elasticity of blood vessels, which can effectively prevent cardiovascular diseases.

Reduce the chance of breast cancer

Cauliflower is rich in indole, which can reduce the probability of breast cancer and endometrial cancer in women, so it is especially suitable for women and even pregnant women to eat.

Contraindications

People with thyroid disorders should eat cauliflower sparingly because it contains a natural goitre agent, which can interfere with the normal function of the thyroid gland and exacerbate thyroid secretion disorders.