Cauliflower is a nutritious cruciferous vegetable rich in vitamin C, dietary fiber, antioxidants and a variety of minerals. Its main functions include enhancing immunity, promoting digestion, anti-oxidation and cancer prevention, regulating blood sugar and blood lipids. At the same time, its low-calorie characteristics are suitable for weight control and are an important choice for a balanced diet.

1. Nutritional composition and health value
2. Vitamins and minerals

Cauliflower is rich in vitamin C (about 46 mg per 100 grams), which helps to enhance immunity and promote collagen synthesis; it also contains vitamin K (supports bone health), folic acid (prevents fetal neurological defects) and minerals such as potassium and magnesium to help maintain electrolyte balance.

2. Dietary fiber

Every 100 grams of cauliflower contains about 2 grams of dietary fiber, which can promote intestinal peristalsis, relieve constipation, improve intestinal flora balance, and reduce the risk of colorectal cancer.

3. Antioxidant ingredients

Contains sulforaphane (a glucosinolate derivative) and flavonoids, which can neutralize free radicals and reduce oxidative stress damage. Studies have shown that these ingredients can inhibit the proliferation of cancer cells, especially for breast cancer and prostate cancer.

2. Specific health benefits
3. Anti-cancer and anti-inflammatory

The glucosinolates unique to cruciferous vegetables are converted into isothiocyanates in the body, which can activate detoxification enzymes and help remove carcinogens. Indole-3-carbinol in broccoli can also regulate estrogen metabolism and reduce the risk of hormone-related cancers.

2. Cardiovascular protection

The high fiber and antioxidant ingredients work synergistically to reduce the oxidation of low-density lipoprotein (LDL) and reduce the risk of arteriosclerosis. Potassium helps regulate blood pressure and prevent hypertension.

3. Blood sugar and weight management

The low glycemic index (GI value of about 15) and high fiber characteristics make it suitable for diabetic patients. Dietary fiber delays sugar absorption, and with only 25 kcal per 100 grams, it can be used as a filling ingredient for fat-reducing meals.