Can you eat the leaves of cauliflower, can you eat the roots of cauliflower

Cauliflower leaves are edible, but many people think that the leaves of cauliflower are relatively hard and old, so they feel that the taste is not very good, and they usually throw away the cauliflower leaves. In fact, the leaves of cauliflower are a kind of cauliflower, which contains a certain amount of crude fiber, which is good for the human body, and the method of cauliflower is also very simple and uncomplicated, fried with garlic, fried with pork belly, or stewed fish is also delicious.

Of course you can eat it. But we all eat cauliflower when we buy cauliflower. Because in terms of taste, the leaves are not as delicious as the cauliflower itself. Just like eating apples, apple peels are also edible. But the flesh of an apple is definitely better than the peel.

The leaves of cauliflower can be eaten, but the taste is not good because the leaves are too hard to chew until you chew in your mouth.

You can eat it, but the taste is not very good, slightly bitter, the taste is very bland, most people don't care very much, plus there are a lot of vegetables of the same type, so few people eat it.

The leaves of cauliflower are not edible.

The cauliflower root is also edible.

But it's not delicious, like firewood, and you can't bite it.

Cauliflower, official name: cauliflower.

Cauliflower, is a biennial herb, 60-90 cm high, frosted with powder. The stems are erect, stout, and branched. basal leaves and lower leaves oblong to elliptic, long centimeters, grayish-green, rounded at apex, spreading, not convoluted, entire-margined or finely toothed, sometimes leaves descending, with several small lobes, and wing-shaped; petioles 2-3 cm long; The middle and upper leaves of the stem are small and sessile, oblong to lanceolate, and hold the stem.

At the tip of the stem, there is a milky fleshy capitate densely composed of a peduncle, peduncle and undeveloped flower buds; racemes apical and axillary; The flowers are pale yellow, then turn white. The longhorn fruit is cylindrical, 3-4 cm long, with 1 midrib, the beak is thick at the lower part and thin at the top, 10-12 mm long. The seeds are broadly oval, nearly 2 mm long, and brown.

The flowering period is April, and the fruiting period is May.

The root system of cauliflower is not very developed compared with cabbage, and the growth is not as strong as cabbage, and the distribution is shallow, and the main root group is concentrated in the tillage layer within 30cm, so the fertilizer and water requirements are higher. During the growth period, it is necessary to prevent drought and waterlogging, and the soil is required to be loose and fertile, and deep furrows and high furrows. However, cauliflower has many fibrous roots, forming a very dense reticulated cone, and has strong regeneration ability, so it is suitable for seedling transplanting.

In order to achieve high yields, seedlings should be planted for a period of time before planting, and part of the reason is to promote the growth of strong roots and easy to survive after planting.

The cauliflower plant is short, compact and the flower bulb of the cauliflower grows on the tip of the stem.

The leaves of cauliflower are divided into two types: outer and inner leaves. The outer leaves open from the outside to the inside, and the leaves gradually increase from small to petioles, and no longer increase after the flower buds are differentiated. The leaves are larger, especially the width of the leaves.

The inner leaflets are petioles-free, coated with flower bulbs, and the leaves are progressively smaller from the outside to the inside, while the outer leaflets are erect. The number of leaves, leaf shape, color and size of cauliflower vary according to different varieties, from the first true leaf to the inner leaf outside the flower bulb, the total number of leaves is about 18 40, generally 18 20 early varieties, 25 30 medium varieties, and 30 40 late varieties. The leaf shapes are oval, oblong-oval, oval, oblong-elliptic, and long-lanceolate, among others.

The leaf color is light green, green, gray-green, and dark green. The leaves are also attached to the wax powder, which is the secretion of the leaf epidermal cells, which has the effect of reducing water evaporation, and the wax powder is somewhat different due to the different climates and growth and cultivation environments.

Cauliflower is rich in dietary fiber, protein, vitamins, fats, carbohydrates and minerals. Among them, the carotene content is 8 times that of Chinese cabbage, and the vitamin B2 content is 2 times that of Chinese cabbage. The calcium content is high, comparable to that of cow's milk.

It is one of the foods that contains the most flavonoids. Contains an antioxidant isothiocyanate compound. Therefore, the edible value and health function of cauliflower are very high.

What kind of cauliflower can't be eaten? Cauliflower is a common vegetable in us, and the nutritional value of cauliflower is extremely high, but some cauliflower cannot be eaten. Next, I will take you to understand in detail what cauliflower can't eat.

There are black spots on the surface of the cauliflower.

Experts say that this black spot is called Alternaria and belongs to the fungus.

If there are large black spots on the surface of the cauliflower, then the cauliflower should not be eaten again, so as not to cause physical discomfort; If there are not many black spots on the surface and the area is small, you can use a knife to cut them off, and you can still eat them with confidence after heating at high temperatures!

In life, if you want to eat fresh vegetables, it is best to eat and buy them now, but due to time reasons, if you buy too much at a time and don't eat them in time, how can we save them?

1. First of all, when buying cauliflower, it is not too big or too small, generally speaking, 2-3 catties per is the most suitable.

2. If you can't eat the cauliflower you bought, wrap it in clean paper and put it in the refrigerator, which can also extend the shelf life!

3. Put the fresh cauliflower into a fresh-keeping bag, and then prick some small eyes on it, and refrigerate it at low temperature!

4. If you want to extend the shelf life, don't remove the leaves around the cauliflower, because with the protection of the leaves, the shelf life can be extended.

Now that we've learned how to preserve, let's talk about how to eat to maximize the retention of its nutrients! You must remember that you should never cook the cauliflower too softly, as this will waste all the nutrients. Whether it's stir-fried or boiled, or cold salad, the right thing to do is to eat it with a crunchy texture!

Experts said that the black spots on the surface of cauliflower are generally caused by two reasons, one is because of the inappropriate temperature, which leads to the formation of anthocyanins in cauliflower.

The color slowly changes from white to yellow or other colors, and even black! The second reason is because cauliflower is affected by pests and diseases'Pollution, in a short time, will cause cauliflower disease and black spots!

What are the disadvantages of eating cauliflower

There is no harm in eating cauliflower in moderation.

Cauliflower. Rich in dietary fiber.

Proteins, vitamins, fats, carbohydrates.

and minerals, etc. Among them, the carotene content is 8 times that of Chinese cabbage, and the vitamin B2 content is 2 times that of Chinese cabbage.

The calcium content is high, comparable to that of cow's milk. It is one of the foods that contains the most flavonoids. Contains an antioxidant isothiocyanate compound. Therefore, the edible value and health function of cauliflower are very high.

The leaves of the cabbage are relatively old, and they have a bitter taste in the mouth. The roots are sweet and delicious compared to the leaves, and can be made into many dishes.

Children's cabbage, also known as super lettuce and spore mustard, is a kind of mustard green. The roots are thick, surrounded by many small spores, and one mother has many children, so it is called a child's cabbage. The leaves of the cabbage are green, the taste is crisp and less gluten, sweet and not bitter, and it is very greasy.

Children's vegetables have the effects of detoxification and swelling, anti-cancer and anti-cancer, diuretic and dehumidification, increase appetite and promote digestion.

Boiled vegetables. Ingredients: about 300 grams of children's cabbage.

Seasoning: 1 teaspoon salt, 1 tablespoon light soy sauce, tablespoon aged vinegar, 1 2 teaspoons sugar, 3 millet peppers, 3 cloves of garlic, appropriate amount of vegetable oil, a little peppercorns.

Production process: 1. After the vegetables are cleaned, cut them in half first, and then cut them into 2 3 halves, and the size is suitable for easy entry.

2. Add an appropriate amount of water to the pot, add a little salt or drop a few points of vegetable oil, add vegetables to blanch, boil again for half a minute, and then control the water and remove the cold water.

3. Add 1 tablespoon light soy sauce, tablespoon aged vinegar, 1 teaspoon salt, 1 2 teaspoons sugar, 1 tablespoon cold boiled water to a small bowl and mix well.

4. Remove the vegetables from the water and put them on a plate, pour the sauce in a small bowl, and put the minced garlic and chopped millet pepper on top.

5. Heat the wok and add a little vegetable oil, add the peppercorns to burst out the fragrance, pick out the peppercorns, pour the hot oil on the seasoning, stimulate the fragrance, and stir well before eating.

The leaves of the vegetables can be eaten, you can fry them and eat them, or you can eat them in soup, and they will taste quite good tomorrow.

The leaves of cauliflower can be eaten, but generally no one eats them, and the taste is not as good as cauliflower.

Nutritional value of cauliflower: Cauliflower contains protein, fat, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, vitamin A, etc. , which has the highest vitamin C content among vegetables.

Westerners also praise cauliflower as a "godsend" and a "doctor of the poor" for its nutrition per 100 grams. Cauliflower is cool and sweet, helps digestion, increases appetite, and quenches thirst. Cold, easy to hurt the spleen and stomach. Cooling and warming are required to alleviate the effect. Extend your data.

Edible value of cauliflower: Cauliflower contains trace elements, which can be antioxidant and anti-cancer. Long-term consumption can reduce the incidence of breast cancer, rectal cancer, and stomach cancer. According to the report of the American Cancer Society, among the many fruits and vegetables, cauliflower and Chinese cabbage have the best anti-cancer effect.

Cauliflower is one of the most flavonoid-containing foods. In addition to preventing infection, flavonoids are also the best vascular cleansers that prevent cholesterol oxidation and platelet clotting, which reduces the risk of heart disease and stroke.

Cauliflower leaves can be eaten, but it is not recommended to eat too much.

Cauliflower leaves contain dietary fiber, vitamins, minerals and other nutrients, but the taste of cauliflower leaves is relatively rough and indigestible, and people with weak gastrointestinal function can easily cause indigestion when eating, so it is not recommended to eat it often. Cauliflower leaves contain more crude fiber, the texture is harder, and the taste will be rougher when eaten.

The efficacy of cauliflower leaves.

The leaves of cauliflower contain protein, fat, and are rich in cellulose, vitamin A, vitamin E, vitamin B1, vitamin B2, vitamin C, calcium, iron, sodium, zinc, copper, manganese and other components. Moderate consumption can provide some of the nutrients needed by the body, which is conducive to health and suitable for most people.

Cauliflower leaves are rich in fiber, and after the human body consumes an appropriate amount of dietary fiber, it can promote gastrointestinal peristalsis, thereby promoting bowel movements. It can accelerate the metabolism of toxins and other substances in the intestine and excrete them from the body, and it also has a certain improvement effect on the symptoms of unsmooth stool discharge.

In addition, dietary fiber can absorb water and expand in the gastrointestinal tract, so moderate intake of dietary fiber can increase satiety. At the same time, the vitamin D in it can also promote the absorption of calcium in the body, which helps bone growth and development. However, due to the limited vitamin D content in it, it is recommended to supplement it with other foods in daily life, and the daily diet should be as balanced as possible.