Introduction: Also known as cauliflower or broccoli, cauliflower is a cruciferous vegetable native to the Mediterranean coast. It was introduced to southern China in the mid-19th century, with the earliest cultivation in Guangdong, Fujian, and Taiwan.
The cauliflower commonly found in markets today comes in two varieties: white and green. The white cauliflower has a texture that is more in line with Chinese preferences. The green cauliflower has only become popular in recent years and has higher nutritional value and anti-cancer properties than the white variety.
【How to Select】
When selecting cauliflower, pay attention to three main points: First, the maturity of the head; it is best if the florets around the edge are still tight. Second, the whiteness of the head; a pure white head without discoloration or brown spots is considered superior. Third, the firmness of the head; it should be firm, without insect bites, mechanical damage, or signs of rot.
In addition, you can choose a cauliflower that has two green leaves attached that are neither yellow nor rotten.
Nutritional Value
Cauliflower is delicious, has low crude fiber content, and is highly nutritious.
Cauliflower is rich in protein, fat, carbohydrates, dietary fiber, vitamins, and minerals. It has a particularly high content of vitamin C, making it the champion of all cruciferous vegetables. Every 100 grams of cauliflower contains 85-100 mg of vitamin C, which is 4 times more than Chinese cabbage. It also contains 0.08 mg of carotene, 8 times more than Chinese cabbage, and twice the amount of vitamin B2. Additionally, it has 2.4g of protein, 3-4g of carbohydrates, 0.4g of fat, 33-66mg of phosphorus, and 18mg of calcium.
Medicinal Benefits
Cauliflower has long been praised as a "gift from heaven" and a "doctor for the poor." In the 18th century, a syrup called Bokharov's Syrup was used in some European countries to specifically treat coughs and tuberculosis with excellent results. This syrup was actually made by Dr. Bokharov using the juice from cauliflower stems and leaves, boiled and mixed with honey.
Regular consumption of cauliflower can enhance the liver's detoxification ability, boost the body's immunity, and prevent colds and scurvy.
Traditional medicine believes that cauliflower is sweet in taste and neutral in nature, with the effect of clearing heat and moistening the lungs. Modern medicine suggests that the vitamin C and carotene it contains have significant antioxidant effects. They help the body eliminate oxygen free radicals, maintain the dynamic balance between oxidation and antioxidants in the body, protect various tissues and cells from damage by oxygen free radicals, and thus play a role in preventing disease, maintaining health, and delaying aging.
How to Eat
Cauliflower tastes sweet and light after being quickly boiled in hot water or stir-fried over high heat. Since the absorption rate of vitamin A increases when taken with oils, it is advisable to use a small amount of oil for cooking. Cauliflower can be dipped in soy sauce or made into a vegetable salad.
Cauliflower can easily cause bloating after being digested in the stomach. However, if you add some pungent seasonings like garlic, pepper, or fennel when cooking, you can greatly reduce the discomfort of bloating, which helps to stimulate appetite and aid digestion.
What to Eat and What to Avoid
People with urinary tract stones should avoid eating cauliflower.
Finally, Xiaomei has carefully recommended several ways to eat cauliflower for you to try!
【Tomato Cauliflower】 【Cumin Cauliflower】 【Dried Shrimp and Cauliflower】