Different cauliflower nutrition has different differences

Cauliflower, also known as cauliflower, broccoli, broccoli, cauliflower, broccoli and so on. As a cruciferous plant, cauliflower has a secondary metabolite, glucosinolate, which is unique to cruciferous plants. It degrades to form isothiocyanate compounds and is rich in phenols. These bioactive substances are resistant. Mutagenesis, anti-tumor and other aspects have a significant role. A large number of studies have found that eating cruciferous vegetables such as broccoli can reduce the risk of gastric cancer and colon cancer. At present, common cauliflowers include cabbage, green cauliflower (broccoli), yellow cauliflower, and laver, which have different colors and different nutritional values.

Vitamin C. The content of vitamin C in cauliflower is very rich. The content of vitamin C in green cauliflower is as high as 56 mg/100 g. The content of vitamin C in cauliflower is similar to that of green cauliflower, which is higher than that of cabbage and yellow cabbage.

Minerals such as calcium and potassium. There are rich contents of calcium, selenium and potassium in cauliflower. Among them, the contents of selenium and potassium in Chinese cabbage are 2.86 μg/100 g and 206 mg/100 g, respectively, which are higher than green cauliflower (0.43 μg/100 g and 179 mg/100). g), but the calcium content of green cauliflower is higher than that of cabbage, which are 50 mg/100 g and 31 mg/100 g, respectively.

Plant compound. There were significant differences in the total phenolic content of four different color cauliflowers, such as seaweed, green cauliflower, Chinese cabbage and yellow cauliflower. Laver (293 mg/100 g > green cauliflower (177 mg/100 g)> yellow cauliflower (98 mg/100 g) > Cabbage flower (68 mg / 100 g). Anthocyanin is the highest in broccoli, 567.58 mg / 100 g, green cauliflower and yellow cauliflower in about 10 mg, cabbage is basically not included. Chlorophyll of green cauliflower and The carotenoid content was the highest, followed by yellow cauliflower and laver, and the content of cabbage was the lowest.