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 variety has a texture that better suits the preferences of the Chinese people. The green variety has only become popular in recent years and has slightly higher nutritional value and anti-cancer properties than the white one.
【How to Choose】
When selecting cauliflower, pay attention to three main points: first, the maturity of the head; it's best if the florets around the edge are still tight. Second, the whiteness of the head; a good quality one is pure white, without any discoloration or brown spots. Third, the firmness of the head; it should be solid, without insect bites, mechanical damage, or signs of rot.
In addition, you can choose a cauliflower that has two green leaves attached that are not yellow or rotten.
Sautéed Cauliflower with Swimming Crabs
【Nutritional Content】
Cauliflower is delicious, has low crude fiber, and is highly nutritious.
It is rich in protein, fat, carbohydrates, dietary fiber, vitamins, and minerals. Its vitamin C content is particularly high, making it the champion among all cruciferous vegetables. Every 100 grams of cauliflower contains 85-100 mg of vitamin C, four times more than Chinese cabbage. It also contains 0.08 mg of carotene, eight times that of Chinese cabbage, and twice the amount of vitamin B2. Additionally, it has 2.4 grams of protein, 3-4 grams of carbohydrates, 0.4 grams of fat, 33-66 mg of phosphorus, and 18 mg of calcium.
【Medicinal Properties】
Cauliflower has long been praised as a "gift from heaven" and a "doctor for the poor." In the 18th century, some European countries had a highly effective syrup called Buhar syrup, specifically for treating coughs and tuberculosis. This syrup was actually made by Dr. Buhar using the juice from cauliflower stems and leaves, which was then boiled and mixed with honey.
Regular consumption of cauliflower can enhance the liver's detoxification ability, boost the body's immunity, and help prevent colds and scurvy.
Traditional medicine holds that cauliflower is sweet in taste and neutral in nature, with the effect of clearing heat and moistening the lungs. Modern medicine suggests that its vitamin C and carotene have significant antioxidant effects. They help the body eliminate oxygen free radicals, maintain the dynamic balance between oxidation and anti-oxidation, protect tissue cells from damage by oxygen free radicals, and thus play a role in preventing disease, maintaining health, and delaying aging.
Dry-fried Cauliflower
【How to Eat】
Cauliflower tastes sweet and crisp after being quickly boiled in hot water or stir-fried over high heat. Since the absorption rate of vitamin A increases when consumed with oil, it's advisable to use a small amount of oil for cooking. Cauliflower can also be dipped in soy sauce or made into a vegetable salad.
Cauliflower can easily cause gas after being digested. To greatly reduce this discomfort and to stimulate appetite and aid digestion, you can add some pungent seasonings like garlic, pepper, or fennel when cooking it.
【Contraindications】
People with urinary tract stones should avoid eating cauliflower.
Cauliflower with Tomato
Tomato blossoms
Scrambling
Peaches