Drunken bed flower stand

Cauliflower is also called broccoli. There are two types: white and green. Green ones are also called broccoli and broccoli. Cauliflower is rich in nutrients and ranks fourth among the top 10 health foods recommended by Time magazine. Cauliflower is rich in protein, fat, carbohydrates, dietary fiber, vitamins and minerals. Among them, the vitamin C content of cauliflower is higher, with vitamin Cp85-100 mg per 100 grams, which is 4 times higher than that of Chinese cabbage. The carotene content is 8 times that of Chinese cabbage, and the vitamin B2 content is 2 times that of Chinese cabbage. White and green cauliflower have basically the same nutrients and functions, and the green ones have higher carotene content than the white ones. The cauliflower meat is tender, sweet and delicious, and is easy to digest and absorb after eating. Ancient Westerners discovered that eating cauliflower often had the effects of soothing the throat, opening the voice, moistening the lungs, and relieving cough. Therefore, they called cauliflower "a godsend medicine" and "a doctor for the poor."
Nutritional analysis of cauliflower:
1. Anti-cancer and prevention:
Cauliflower contains antioxidant and cancer prevention trace elements. Long-term consumption can reduce the incidence of breast cancer, rectal cancer, and gastric cancer. According to the American Cancer Society, among many vegetables and fruits, cauliflower and Chinese cabbage have the best anti-cancer effect;
2. Clear blood vessels:
Cauliflower is one of the foods with the most flavonoids. In addition to preventing infection, flavonoids are also the best blood vessel cleaners. They can prevent cholesterol oxidation and prevent platelets from condensing into lumps, thus reducing the risk of heart disease and stroke;
3. Rich dimension K:
Some people's skin will turn blue and purple once it is subjected to small collisions and injuries. This is due to the lack of vitamin K in the body. The best way to supplement is to eat more cauliflower;
4. Detoxify the liver:
Eating more cauliflower will also strengthen the blood vessel walls and prevent them from rupturing easily. Rich vitamin C content allows cauliflower to enhance liver detoxification ability, improve the body's immunity, and prevent the occurrence of colds and scurvy;
5. Messenger of Victoria C:
The extremely high vitamin C content of cauliflower is not only conducive to human growth and development, but more importantly, it can improve the human immune function, promote liver detoxification, enhance human physique, increase disease resistance, and improve the human body's immune function. Especially in the prevention and treatment of gastric cancer and breast cancer, the effect is particularly good. Studies have shown that when suffering from gastric cancer, the level of selenium in human serum drops significantly, and the concentration of vitamin C in gastric juice is also significantly lower than that of normal people. cauliflower can not only supplement people with a certain amount of selenium and vitamin C, but also supply abundant carotene, which plays a role in preventing the formation of precancerous cells and inhibiting the growth of cancer;
6. Biological activity:
According to research by American nutritionists, there are also a variety of indole derivatives in cauliflower. This compound has the effect of reducing estrogen levels in the human body and preventing breast cancer. In addition, studies have shown that an enzyme extracted from cauliflower can prevent cancer. This substance is called davenin, which has the effect of improving the activity of carcinogen detoxification enzymes; in addition, cauliflower also contains dithiolones, which can reduce the formation of melanin enzymes and prevent the formation of pigmented spots on the skin. Regular consumption can be smooth and appetizing, and has a good whitening effect on the skin.
7. Weight loss:
Because cauliflower has a water content of more than 90% and low calories (23 - 32 kilocalories per cup), it can fill the stomach for people who want to lose weight without making you fat.
This is a vegetarian dish with a light taste. The reason why it is done is to preserve the nutrients of the cauliflower and onions themselves. The cauliflower is very hard. When cooked with water this way, the nutrient content in the cauliflower will be slightly complete. Also, such dishes are not greasy and taste healthier.
A few tips about cauliflower:

1. Although cauliflower is rich in nutrients, it often contains residual pesticides and is prone to lettuce worms. Therefore, before eating, you can soak the cauliflower in salt water for a few minutes, and the cabbage worms will escape, which can also help remove residual pesticides;
2. Chew it several times when eating, which will be more conducive to the absorption of nutrients;
3. Make cold dishes without soy sauce. If you prefer the taste of soy sauce, you can add less soy sauce;
4. After blanching cauliflower and broccoli in water, they should be put into cold boiling water to cool it too well, and then remove and drain water before using it;
5. Cooking and adding salt should not be too long so as not to lose or destroy anti-cancer nutrients.
When shopping for cauliflower, pay attention to that the high-quality cauliflower is white or creamy white, and the leaves are clean, firm, tight, and have a "jacket-style"(the outer leaves are kept tightly wrapped around the cauliflower), fresh, plump and green. The leaflets that stretch through the globular inflorescences do not affect eating quality. If the cauliflower is not grown in scattered clusters, slight deformation and loose grain shape have no effect on quality. The lumpy inflorescences are loose and grow too mature to form scattered cauliflower, which is undesirable.