Nutritive value and effect of cauliflower

The nutritional value of cauliflower, white cauliflower, is a local specialty, named after the opening of the white sporadic flowers.

Nutritive value and effect of cauliflower
Tang and Song is the tribute. Kangxi "Anlu County" records: "white cauliflower: summer open cabbage, can be leek, fragrance must win, there are two kinds of red terrier white, red stems particularly beautiful, where they are not, and soil is also different" The "Compendium of Materia Medica" contains: vegetable smell of smell of mutton, but the salt can be eaten. Pickled with a special scent.

White cauliflower, spicy warm, rich in nutrients, rich in amino acid crude fiber, protein and a variety of vitamins. Rich in seventeen kinds of amino acids and trace elements needed by the body, was determined to be rich in amino acids (sauerkraut with 15 percent pickles with 12%), ten times higher than conventional vegetables, pickled than the average high dish 3--6 times the content of phosphorus, iron, calcium and minerals is several times higher than ordinary vegetables, significantly higher than potherb and other leafy vegetables, which can be integrated on a par with nutrients beans. With flat stomach, spleen, kidney and anti-cancer effect.

Usage: Vegetarian: mix sesame oil, pepper, raw, or fried rice; Hunshi: and lean meat, eggs, etc. stir for a moment, but also as a cooking pot, and various seasoning soup. Such as: white cauliflower pork, white cauliflower head pot, etc., white cauliflower preserved eggs and so on.

GG as raw material may according to their taste and preferences of a variety of dishes and condiments, such as shredded GG, GG scrambled eggs, GG Dunyu head, white cauliflower fried rice, each paired with GG Type of hot pot, more refreshing, do not have a flavor.

White cauliflower is rich in amino acids and human essential calcium, iron and other elements. This dish has a unique flavor, is the famous local specialty. Its stems and leaves after pickled edible, is the main summer pickles, can be fried meat, egg fried or single fried. Its taste fragrance delicious, can refreshing Sheng Jin, appetizers build spleen, increase appetite. The whole plant can also be used for medicinal purposes.
Nutritive value and effect of cauliflower

The traditional method of pickled white cauliflower, unique flavor, rich taste, memorable, is the local people on the table delicacies and condiments. The market of white cauliflower products open the bag to open the bottle ready, its production, processing using traditional and modern technology combined pickled.

By cauliflower delicious sweet pickled, its comprehensive nutrients can be comparable with beans, with lowering cholesterol, soften blood vessels, lowering blood pressure, anti-aging.

Cauliflower also has high medicinal value, its stems, leaves and roots are good herbs, with detoxification, expelling wind and lower humidity, appetite, increase appetite, prevent and cure diseases such as multiple effects.

Treatment of rheumatism pain, bruises, malaria, dysentery, leucorrhea, hemorrhoids.

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