Nutritional value of one vegetable and cauliflower every day and matters needing attention

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The nutrients in cauliflower are not only high, but also very comprehensive, including protein, carbohydrates, fat, minerals, vitamin C and carotene. In addition to anti-cancer, it is also rich in ascorbic acid, which can enhance the detoxification ability of the liver and improve the body immunity.

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Cauliflower can't be eaten with anything.

Cauliflower and pig liver eat together, cauliflower contains a lot of cellulose, and the uronic acid residues in the fiber can form chelates with iron, copper, zinc and other trace elements in pig liver to reduce the absorption of these elements by the human body.

Cauliflower and pig lungs eat together, which makes people stagnant.

Cauliflower is eaten with milk, and the chemical composition of cauliflower will affect the digestion of calcium in milk.

Cauliflower + cucumber: vitamin C in cauliflower will be destroyed by decomposing enzymes in cucumber.

Cauliflower + Toona sinensis: because Toona sinensis is rich in calcium, and the chemical components in cauliflower will affect the digestion and absorption of calcium. Therefore, Toona sinensis is not suitable to eat with cauliflower.

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Also pay attention to the following points:

1. Don't overcook, such as yellowing broccoli, which can make vegetables have a strong sulphur flavor and lose nutrients, preferably by steaming or in the microwave.

2. Mix different vegetables, such as broccoli, kale, and some radishes. At the same time, the intake of different cruciferous vegetables is more conducive to the absorption of nutrients.

3. If you are sensitive to the bitterness of these vegetables, try adding seasonings such as soy sauce, lemon juice or vinegar to the cooking process, or sprinkle with a little honey, syrup or jam before coming out of the pot. The slightly heavier taste of the seasoning can mask the bitterness you don't like.

4. add more garlic and spices in the cooking process. Garlic is rich in heart-friendly active ingredients, spices contain a lot of antioxidants, and spices can also reduce the loss of antioxidants in vegetables.

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