What are the precautions for eating cauliflower, and what are the food taboos for eating cauliflower

When picking broccoli, the heavier the feel, the better the quality. However, it is also necessary to avoid the flower bulb being too hard, such broccoli is relatively old. Do not soak for too long when washing to avoid cell damage.

After 7 days of storage in the refrigerator, the loss of anti-cancer components of whole cruciferous vegetables was not significant, although small.

The cauliflower should not be left for a long time after it has been cut. If cruciferous vegetables are chopped and left in room temperature air for 6 hours, the loss rate of anti-cancer components can reach as much as 75%.

There are often residual pesticides, and lettuce insects are also easy to eat, so you can soak the cauliflower in salt water for a few minutes, and the vegetable insects will run out, which can also help remove residual pesticides.

To remove pesticides and for hygiene reasons, blanch them with boiling water. However, a third of vitamin C, folic acid, potassium and active ingredients are lost.

Suitable for raw consumption. Be sure to chew carefully to fully release the anti-cancer substances, because the cell wall does not soften at this time, and the release and absorption of anti-cancer substances are more difficult.

If cooking, try to choose a short heating method and serve it immediately after the break to keep the vegetables crisp and tender. This taste is consistent with the most potent state of anti-cancer substances.

Although eating cauliflower in moderation has certain benefits for the human body, excessive consumption of cauliflower should be avoided. And for people with gastrointestinal discomfort, cauliflower should also be consumed with caution to avoid aggravating the discomfort symptoms. In addition, when eating cauliflower, you should be careful to soak it in salt water and wash it thoroughly, because there may be pesticide residues or the presence of vegetable insects.

At the same time, you should pay attention to the way you cook and try to avoid cooking over high heat, because high temperatures can lead to the loss of nutrients in cauliflower. During the cooking process, seasonings can be added appropriately to promote appetite.

Considering the nutritional content of cauliflower, generally speaking, ordinary people can eat cauliflower; However, cauliflower contains calcium oxalate and calcium hydrochloride, so patients with gouty urinary tract stones should be cautious about eating; In addition, cauliflower is easy to make people gas, so friends with indigestion should not eat too much cauliflower at a time.

Cauliflower is rich in VC, with 85 100 mg of VC per 100 grams of cauliflower, which is 4 times higher than that of Chinese cabbage. It has the effect of detoxifying the liver. Eating more cauliflower will also thicken the walls of blood vessels, which are not easy to rupture.

VC can enhance the liver's ability to detoxify, improve the body's immunity, and prevent the occurrence of colds and scurvy. Cauliflower is rich in selenium and VC, as well as carotene, which has a certain inhibitory effect on stopping precancerous cell lesions.

There are abundant biologically active substances. There are also a variety of indole derivatives active substances in cauliflower, which can reduce estrogen levels and reduce the incidence of breast cancer. Cauliflower also contains carotene, which can improve the activity of carcinogens and detoxification enzymes and prevent the occurrence of cancer; In addition, cauliflower also contains thiophenolthione, which can whiten the skin, reduce the enzyme of melanin formation and prevent the formation of **pigment spots, and can also be smooth and appetizing when eaten regularly.

Cauliflower has a high water content. It has a water content of more than 90% and is low in calories, so it can fill the stomach without obesity for those who want it.

Who should not eat cauliflower.

The pace of life is constantly accelerating, if we eat improperly and our health is particularly affected, but there are many types of food, so we must eradicate our physical condition in life to match, let's learn which people are not suitable for eating cauliflower.

No ***, you can eat it with confidence, but you should control the amount and just take it in moderation.

Contraindicated. There are no special contraindications for cauliflower.

A healthy body can allow us to better enjoy beautiful things, but in life we must do a good job of dietary adjustment, after understanding which people are not suitable for eating cauliflower, we can make reasonable arrangements for the diet according to their own body condition, and we also need to exercise more if we want to be healthy.

How to choose cauliflower

When buying cauliflower, the main thing is to see whether the color is bright enough; Whether the flower bulb has no gaps, is tight and firm, and whether the incision of the peduncle is wet.

1. Look at the color.

Cauliflower should be bright in color, not yellow, and no black spots; Milky cauliflower tastes better than pure white. If left for too long, the emerald green flower bulbs tend to turn yellow, shrivel and loose.

2. Look at the flower balls.

There is no insect bite on the flower bulb, no damage to the appearance, there is no gap between the flowers, tight and firm, fresh and crisp is good, do not buy the hollow stem, the fresher the more crisp and tender. There is no unevenness on the surface of the flower bulb, and the whole has a sense of bulge, and there is no heaviness when you pick it up.

3. Look at the blades.

If the cauliflower has leaves, then the leaves are tender and green, moist and fresh.

4. Observe the incision of the peduncle.

Observe whether the incision of the cauliflower stalk is moist, if it is too dry, it means that it has been harvested for a long time and is not fresh enough.

Eating cauliflower is contraindicated

1. Cauliflower is easy to lettuce, in the process of growth, some people will spray a large number of pesticides in order to reduce the damage of cauliflower to cauliflower, coupled with the uneven surface of cauliflower, it is easier to accumulate pesticide residues, so it is advisable to soak cauliflower in salt water for 5 minutes before eating to remove residual pesticides and cauliflower.

2. Cauliflower is easy to cause flatulence after decomposition in the stomach and intestines. However, if you add some spicy seasonings such as garlic, pepper and cumin when cooking cauliflower, it can greatly reduce the discomfort of flatulence, and it is also conducive to increasing appetite and helping digestion.

3. Cauliflower is not resistant to boiling, it is advisable to fry quickly, try to choose a short-term heating method, and put it out immediately after it is broken, which can maintain a crisp and tender taste, so that nutrients and anti-cancer ingredients will not be destroyed and lost. Moreover, the cauliflower cannot be stored for a long time after being cut, because after being placed in room temperature air for 6 hours, the loss rate of its anti-cancer components can reach as much as 75%.

4. Pay attention to the combination of ingredients. The dish contains a small amount of substances that cause thyroid enlargement, and regular eaters should pay attention to iodine supplementation. For example, add iodized salt or eat seaweed and other seafood foods.

Cauliflower should not be eaten with pork liver and cucumber. The aldose group in cauliflower fiber reacts with trace elements such as iron and zinc in pig liver, so eating the two together will lead to a great reduction in the absorption of these elements by the human body; The copper and iron elements in pig liver will also oxidize the vitamin C in cauliflower to dehydroascorbic acid, and lose its original efficacy.