KangMed™ News

Cauliflower, also known as cauliflower, cauliflower or cauliflower. This beautiful vegetable, with its unique shape and rich nutrition, has become a regular on people's tables. Cauliflower, native to the eastern coast of the Mediterranean, was introduced to China in the early 19th century and won people's favor with its delicious taste and high nutritional value.

1. Basic introduction to cauliflower
   Cauliflower is an annual plant of the genus Brassica in the cruciferous family, also known as cauliflower, cauliflower, cabbage, cauliflower, and broccoli. This vegetable has a unique texture and taste, and is a nutritious treasure. It is rich in dietary fiber, protein, vitamins, fat, carbohydrates and minerals. Among them, the carotene content is 8 times that of Chinese cabbage, and the vitamin B2 content is 2 times that of Chinese cabbage.
2. Nutritional value and health care function of cauliflower
   A. Rich in vitamins
   Cauliflower is rich in vitamin C. Every 100 grams of cauliflower contains 85 to 100 mg of vitamin C, which is 4 times higher than that of Chinese cabbage. In addition, it is rich in vitamin K, which helps prevent internal bleeding and hemorrhoids, reduce heavy bleeding during menstruation, and promote normal blood coagulation.
   B. Isothiocyanate compounds for cancer prevention and treatment
   The isothiocyanate compounds and trace elements contained in cauliflower have antioxidant effects. Long-term consumption can reduce the incidence of cancers such as colorectal cancer, breast cancer and gastric cancer. In addition, the flavonoid compounds it contains can prevent infection, prevent cholesterol oxidation, and prevent platelet coagulation, thereby reducing thrombosis and reducing the risk of heart disease and stroke.
   C. Guardian of the liver
   The rich vitamin C in cauliflower can enhance the liver's detoxification ability, improve the body's immunity, and prevent the occurrence of colds and scurvy. At the same time, the selenium and vitamin C it contains have a certain inhibitory effect on preventing precancerous cell lesions.
3. Edible value and medicinal effects of cauliflower
   In addition to the above-mentioned nutritional value and health functions, cauliflower is also rich in bioactive substances. The indole derivative active substances can reduce estrogen levels and reduce the incidence of breast cancer. In addition, the radix radix in cauliflower can increase the activity of carcinogen detoxification enzymes and prevent the occurrence of cancer. The dithiolthione in it can whiten the skin and prevent the formation of skin pigmentation spots. It is also worth mentioning that cauliflower has a water content of more than 90% and low calories, which is a very good choice for people who are looking to lose weight. It not only helps people fill their stomachs, but also does not cause obesity.