Women should eat more cauliflower to prevent disease and cancer

　　Cauliflower, also known as cauliflower or cauliflower, is the plump flower bulb of the cruciferous herbaceous plant cauliflower. There are two types: white and green, both of which have higher nutritional value. Green is also called broccoli and broccoli, and its nutritional value is even higher than white. This product is native to the Mediterranean area of ​​Europe. Because of its many health-care functions, it has been called "God-sent medicine" and "poor doctor" by Westerners since ancient times. Cauliflower was introduced to my country nearly a hundred years ago, and green varieties were only introduced in recent years. Nowadays, it is widely cultivated all over the country and has become a popular "health vegetable".

Cauliflower is extremely rich in nutrients. Each 100 grams of curd contains 2.4 grams of protein, 3-4 grams of carbohydrates, 0.4 grams of fat, 0.88 grams of crude fiber, vitamin B1, vitamin B2, vitamin B6, vitamin E, vitamin K, niacin, folic acid, pantothenic acid, and 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 highest among cruciferous vegetables, 4 times higher than that of Chinese cabbage; the content of carotene is equivalent to 8 times that of Chinese cabbage; and the content of vitamin B2 is also twice that of Chinese cabbage.