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Cauliflower, everyone must be familiar with it. There are many cauliflower, cauliflower or cauliflower, but I personally think that the name cauliflower is the most foreign. Cauliflower often appears on our table, but how much do you know about it? Today, I will introduce you to cauliflower.

Cauliflower

First introduce yourself to cauliflower, hello everyone, my name is cauliflower, you can also call me "cauliflower", "cauliflower"

I am native to the eastern coast of the Mediterranean Sea and came to China during the Guangxu years hundreds of years ago. I am a very popular vegetable. My figure often appears in vegetable markets, supermarkets, restaurants, and everyone's tables. Not only is it delicious, but also has high nutritional value. In addition to these, I also have high medicinal value. Compared with other vegetables, I am not inferior at all. Let me give you a closer look at me.

Cauliflower

My own vitamin C is very rich, compared with other vegetables, my nutritional value and disease prevention effect are far more than them. After being tested by modern medicine, I am rich in a variety of indole derivatives, which is the nemesis of cancer. Not only can it resist cancer but also decompose carcinogens, I am still one of the most flavonoid-containing foods. Thiocyanate compounds, therefore, I was used as a health food. Hearing this, did my goodwill rise instantly. Also, although I imported it from abroad, our cauliflower family has developed rapidly in China. Now China has become the country with the largest cauliflower planting area, total output, and the fastest growth rate in the world.

Cauliflower

My body is rich in dietary fiber, protein, vitamins, fat, carbohydrates and minerals. Compared with Chinese cabbage, the carotene I contained is 8 times its content, and the content of vitamin B2 is 2 times its content. I don't need the calcium in milk at all.

So how to choose cauliflower?

Look at the color of cauliflower

Cauliflower

A good cauliflower is white in color or milky white. It does not matter if it is slightly yellow. If the color is dark, or there are black spots on the bones of the vegetables, do n’t buy it. Such cauliflower is not fresh. And it is not suitable for consumption.

Look at the tightness of cauliflower

Cauliflower

Whether the cauliflower is fresh directly affects the taste of the cauliflower. The freshness of the cauliflower can be judged by the closeness between the cauliflower bones and the bones. If the cauliflower bones and the bones are close, it means fresh. Some cauliflowers are loose when they are cooked. The roots of this kind of cauliflower are easy to rot, so please pay attention when selecting.

Look at the leaves

Cauliflower

Cauliflower is usually mixed with a few green leaves. We can judge whether the cauliflower is fresh according to the freshness of the leaves. The leaves are green and full, so this cauliflower is better. In addition, if there are more cauliflower leaves, it is not good, it will increase the weight of the vegetable, you can ask the merchant to remove some.