Cauliflower is the flower cluster of cabbage, an annual or biennial herb in Cruciferae.
Cauliflower is rich in nutrition, soft and crisp in texture, easy to digest and extremely fresh and sweet in taste, which is deeply loved by people.
In the past, cauliflower was rarely cultivated and expensive, so it was regarded as a vegetable treasure and used as a banquet dish. Now it is planted all over the country, and the output has also increased. It has become a popular fine dish and is cultivated in the warm south.
Cauliflower is characterized by complete and compact flower balls, no cracks on the surface, pale white color and crisp taste.
Can be cold, fried, boiled and burned.
Component function
Cauliflower is rich in nutrition and contains vitamin A, vitamin B, vitamin C, sugar, protein, fat, calcium, phosphorus and iron.
Especially the content of vitamin C is very high. Every 100g cauliflower contains 88mg, which is 4 times that of Chinese cabbage, 8 times that of tomato and 20 times that of celery and apple.
Whether stir-fried or mixed with sliced meat, it is crispy and delicious with unique flavor.
However, when cooking, we should take strong fire and stir fry quickly to reduce the loss of vitamin C.
The cellulose in cauliflower is also beneficial to prevent gallstones, diabetes, obesity and constipation.
Eating more cauliflower is good for preventing and treating scurvy, anemia, dental diseases and surgical fractures.
Cauliflower can prevent cancer and keep healthy.
Sexual taste function
Cauliflower is sweet and flat, enters the spleen and stomach meridian, and has the functions of strengthening the spleen, regulating the stomach and relieving pain.
Indications: loss of appetite, abdominal distension and pain, dry stool and fatigue.
dosage
30-60g of cauliflower is decocted in water or mashed to obtain juice. The cooking dosage is 250-500g.