Cauliflower, also known as cabbage flower or broccoli. The edible part of cauliflower is the curd, which is not only rich in mineral elements, vitamins, proteins, and other nutrients, but also contains various active ingredients such as alkaloids, flavonoids, and glucosinolates. Regular consumption of cauliflower can prevent cancer, cardiovascular diseases, and diabetes, and improve immunity and detoxification abilities. To protect against radiation, eat some cruciferous vegetables.
Sinapine is a quaternary ammonium alkaloid that widely exists in cruciferous plants in the form of sinapine thiocyanate and has strong anti-radiation capabilities. Sinapine can effectively scavenge reactive oxygen species in the body and reduce DNA chain breakage. Regular consumption of cauliflower and other cruciferous vegetables can resist radiation damage from computers and mobile phones to the human body and delay aging.
In plant taxonomy, the Brassicaceae family is a family in the Dicotyledoneae class, the Dilleniidae subclass, and the Capparales order. The Brassicaceae family includes 378 genera and over 3,710 species, mostly herbs with pungent leaves. China has 98 genera and over 420 species of Brassicaceae plants. The key identification features of Brassicaceae plants are: herbs, bisexual flowers, regular, cruciform corolla, tetradynamous stamens, superior ovary, silique, parietal placentation, and a false septum. The main Brassicaceae plants used as vegetables are:
1. Species belonging to the genus *Brassica*, such as cabbage, cauliflower (cabbage flower), broccoli (green curd), Chinese cabbage, bok choy, qingcai (a type of Chinese cabbage), rapeseed, various kales, watercress (water-rocket), mustard greens, pickled mustard tuber, potherb mustard, turnip, and rutabaga.
2. Species belonging to the genus *Raphanus*, such as radish, green radish, red radish, water radish, and xinlimei (a type of radish).
3. Some popular wild vegetables, such as shepherd's purse,诸葛菜 (zhu ge cai), hairy bittercress, field pepperweed, and arugula.
4. Spices such as mustard (made from the seeds of mustard plants) and horseradish.