Anti-cancer holy product, cauliflower!
Cauliflower, also known as cauliflower or cauliflower, is an enlarged ball of cauliflower, a cruciferous herb.
There are two kinds of white and green, both of which have higher nutritional value. The green ones are also called broccoli and broccoli, which have higher nutritional value than white.
This product is native to the Mediterranean area in Europe. Because of its many health-care functions, it has been called by the Westerners since ancient times as “the god-given medicine” and “the doctor of the poor”.
Cauliflower tungsten carbide has been in existence for nearly a century, and green varieties have only been introduced in recent years.
Nowadays, it is widely planted throughout the country and has become a well-loved “healthy vegetable”.
Cauliflower is extremely rich in nutrients.
Each 100 grams of flower ball contains protein 2.
4 grams, glucose 3-4 grams, aunt 0.
4 grams, crude fiber 0.
88 grams, vitamin B1, vitamin B2, vitamin B6, vitamin E, vitamin K, niacin, folic acid, pantothenic acid, also contains calcium, phosphorus, potassium, magnesium, sodium, iron, copper, zinc, selenium and other minerals and trace elements.
Among them, the content of vitamin C ranks first in cruciferous vegetables, 4 times higher than that of Chinese cabbage; the content of carotene is 8 times that of Chinese cabbage; the content of vitamin B2 is also 2 times that of Chinese cabbage.
Cauliflower has a flat and sweet taste, which can clear the heat and moisturize the lungs, refresh the body and quench thirst, increase appetite, and help digestion.
This product has a variety of health effects: first, the vitamin C and carotene contained in it can resist oxidation, can help remove oxygen free radicals in the body, can protect tissues and cells, and is conducive to disease prevention and aging.
Second, the concentration of flavonoids and other substances in cauliflower can prevent infection, clear blood vessels, prevent oxidation of oxides, and prevent tablets from coagulating and reducing the risk of heart disease and stroke.
Some people abroad have done such experiments. 34,000 women often eat the three foods of the dietary category flavonoids: cauliflower, apples and tea. After re-observation and research, it was found that the number of cardiovascular deaths has decreased by 38%.
Third, the vitamin K contained in cauliflower is beneficial for the treatment and healing of skin trauma.
Fourth, cauliflower can prevent cancer.
Can reduce the incidence of rectal cancer, gastric cancer, diabetes and other symptoms.
The American Cancer Society has announced that broccoli and Chinese cabbage have the best anti-cancer effect among many fruits and vegetables.
It can be seen that people often eat cauliflower properly, which will be a great replacement for fitness and disease prevention.
Cauliflower is edible for everyone.
But before cooking, it is best to put the vegetables in the oven and soak them for about 10 minutes, and then rinse them with water repeatedly to kill the vegetables and insects and pesticides.
It’s safer, healthier, and more secure.