What is cauliflower?

Cauliflower, also known as cauliflower, cauliflower or cauliflower, is an annual plant in Cruciferae, also known as cauliflower, broccoli, cabbage, cauliflower and cabbage. Originated in the eastern Mediterranean, 19 century was introduced to China during Guangxu period of Qing Dynasty. Cauliflower is a very popular vegetable with delicious taste, rich nutrition and high medicinal value. Vitamin c is very rich in content and has the function of preventing cancer. The average nutritional value and disease prevention effect far exceed other vegetables. Porphyra cauliflower is rich in dietary fiber, protein, vitamins, fats, carbohydrates and minerals. The content of carotene is 8 times that of Chinese cabbage, and the content of vitamin B2 is 2 times that of Chinese cabbage. Calcium content is high, equivalent to milk. It is one of the foods with the most flavonoids. A compound containing antioxidant isothiocyanate. Therefore, cauliflower has high edible value and health care function.