Green Cauliflower Benefits and Cooking Tips

Green cauliflower is a super vegetable that contains a wide range of nutrients and is ranked as the king of the cruciferous family. Green cauliflower contains twice as much vitamin C as lemon! Just half a cup of chopped and cooked cauliflower is enough to meet every adult's daily requirement of vitamin C. The richness of calcium and fiber can prevent osteoporosis, fight constipation, hemorrhoids and diabetes. The carotenoid sulfur in it can also prevent the growth of cancer cells, and has a preventive effect on bowel, breast, uterine, ovarian and bladder cancers.

In addition, green cauliflower has the highest iron content of any vegetable and is also rich in vitamin A, which can improve the resistance of mucous membranes and prevent colds and cellular infections. Dr. Li Dechu, author of "My Doctor Doesn't Prescribe Drugs," also said that the many anti-free radical substances in green cauliflower, such as beta-carotene, vitamin C, and lutin, are helpful to insulin cells in diabetes; sulfuric acid can inhibit stomach pylori and reduce the risk of stomach cancer.

Cooking Tips

Some people will cut off the outer fiber for taste, but to be healthy, please keep the fiber and anti-cancer ingredients in the outer skin. Don't cut off the stems when cooking as they are the most nutritious part of the vegetable, otherwise the most nutritious part is lost.