Cauliflower and broccoli are similar in many ways, but there are also differences, such as:
1. First of all, the difference in color, the color of broccoli is green, and the color of cauliflower is white and yellow. .
2. Both kinds of cauliflower are very nutritious, rich in protein, carbohydrates, cellulose, minerals, carotene and vitamin A. But broccoli is higher than cauliflower in some nutrients. The carotene and vitamin A contained in 100 grams of broccoli are more than 200 times that of cauliflower. The water, sodium, magnesium, selenium, and copper contained in 100 grams of broccoli are slightly less than those of cauliflower, but the content of other items such as protein and carbohydrates is slightly higher than that of cauliflower.
3. Cauliflower is flat in nature and sweet in taste. It can strengthen the kidneys and bones, strengthen the spleen and nourish the stomach. Modern research shows that cauliflower is one of the foods that contains the most flavonoids, and flavonoids have anti-cancer effects. Long-term consumption of cauliflower can reduce the probability of breast cancer, rectal cancer, and stomach cancer.
In addition to preventing infections, flavonoids are also the best blood vessel cleansers, preventing cholesterol oxidation and preventing platelets from clumping together, thereby reducing the risk of heart disease and stroke.
In broccoli, the content of this substance is higher
Cauliflower has high nutritional value and generally has the following values
1. Enhance immunity
The vitamin C content in cauliflower is outstanding, nearly 4 times higher than that of tomatoes and more than 3 times that of citrus. Studies have shown that if the daily intake of vitamin C reaches 300mg, it can reduce the occurrence of diseases such as colds and scurvy, thereby preventing diseases and improving the body's immunity.
In addition, cauliflower is also rich in vitamin A, carotene, folic acid, vitamin B1/B2, etc., these vitamins also help to enhance the body's immune function.
2. Cancer Prevention
Cauliflower is rich in active substances of indole derivatives, which can reduce estrogen levels and prevent breast cancer. Second, the isothiocyanate compounds in indole derivatives can resist the toxicity of carcinogens such as benzopyrene.
In addition, cauliflower also contains an enzyme called "carrotin", which can increase the activity of carcinogen detoxification enzymes in the human body, thereby reducing the incidence of cancer.
Therefore, long-term consumption of cauliflower can reduce the risk of breast cancer, stomach cancer, rectal cancer, and other cancers.
3. Reduce stroke
Cauliflower is rich in flavonoids, which in addition to strong antibacterial activity are also a good blood vessel-clearing agent. It can effectively remove cholesterol deposited on the blood vessel wall, and it can also prevent platelet aggregation, thereby reducing the occurrence of stroke.
In addition, cauliflower also contains a lot of potassium, which is very beneficial to stabilize blood pressure. Therefore, if you have cardiovascular disease, cauliflower is a must-have food.
4. Prevent subcutaneous bleeding
Some people experience bruising and swelling when they bump into a hard object, mainly due to a lack of vitamin K in the body. Cauliflower contains a certain amount of vitamin K, which can promote normal blood coagulation, prevent internal bleeding, and protect the flexibility of blood vessels.
There are also some skills in the selection of cauliflower. After learning, you will no longer have to worry about buying poor quality ones:
1. Choose according to color
The surface color of fresh cauliflower is yellow-white, and the surface of cauliflower treated with chemicals looks particularly white and appears bright white.
2. Observe the leaves
There are leaves connected to the root of cauliflower. If the color of the leaves is green, it means that the cauliflower is fresh, and if the color of the leaves is yellow, it means that the cauliflower is not fresh.
3. Observe the surface of the cauliflower
There will be small dark spots on the surface of stale cauliflower, you must pay attention to this when selecting, because these small dark spots are small and not particularly conspicuous.
4. Observe the cauliflower curds
High-quality cauliflower curds are arranged very closely with almost no gaps, while poor-quality cauliflower curds have a large space between them, and the taste is not good. It is not recommended to buy.
