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Chinese food cauliflower healthy benefits and nutrition facts

Chinese food cauliflower

Nutrition facts of Chinese food cauliflower(per 100 grams)

Protein (g) 2.1                          Carbohydrates (g) 1.2

Calories (kcal) 26                     Fat (g) 4.6

Potassium (mg) 0.2                  Phosphorus(mg) 200

Cholesterol (mg) 61                 Sodium(mg) 47

Magnesium (mg) 31.6              Calcium(mg) 27

Niacin (mg) 18                           Iron(mg) 1.2

Vitamin B2 (mg) 0.08                VitaminA (ug) 0.06

Fibresalimentaires (g) 30         Manganese(mg) 13.6

Vitamin C (mg) 0.6                    VitaminE (mg) 0.43

Zinc (mg) 0.38                            VitaminB1 (mg) 0.18

Copper (mg) 0.11                       Selenium(mcg) 0.03

Fibresalimentaires (g) 33          Manganese(mg) 13.6

Vitamin B6 (mg) 5                      Vitamin B12 (mg) 0.73

Nutritional value of Chinese food cauliflower

1.The moisture content of cauliflower reaches 90%, and instead cauliflower is lowin calories: a cup of cauliflower juice 240ml contains only 23-32 kcal calorie.

2.The white cauliflower contains some vitamin A with respect to most othercauliflower of the same variety.

3.Each cup of cooked cauliflower juice provides the same amount of vitamin C withorange. The raw cauliflower can provide 20% of vitamin C compared to cooked.

4.Cauliflower is a food that contains more flavonoid.

5.Cauliflower is rich in vitamin K.

Chinese food cauliflower for your natural health and cures:

1.Prevent and resist cancer: long-term consumption of cauliflower can reducebreast cancer morbidity rate, rectal cancer, gastric cancer and other cancers.According to a report from the American Cancer Society, cauliflower and cabbagehave better anti-cancer effects from many fruits and vegetables.

2.Clean up the blood vessels: the flavonoid in cauliflower can prevent infection,and moreover, it is the best sanitation officer of blood vessels, whichprevents the oxidation of cholesterol, prevents platelet clot, reducing therisk of heart disease and stroke.

3.Complete vitamin K Body: The skin of some people become black and blue aftercollision and minor injury is due to lack of vitamin K in their bodies. Thebest supplement of Vitamin K is to eat cauliflower.

4.Detoxify the liver: the consumption of cauliflower can strengthen the vesselwall so that it is not easy to break. The large amount of vitamin C incauliflower allows it to strengthen the capacity of the liver detoxification,thus improving the body’s immune system to prevent the occurrence of colds andscurvy.

5.Improve human immunity: the vitamin C content of cauliflower is very high,which not only promotes growth and development of people, and can also improvethe body’s immune function, promote liver detoxification, improving fitness,increase resistance to disease and improve human immune function. Theconsumption of cauliflower has special effects for the prevention and treatmentof gastric cancer and breast cancer. Studies have shown that the serum levelobviously decreases upon reaching of gastric cancer, and that the concentrationof vitamin C in gastric is much lower than the normal human. Andcauliflower can not only give people a certain amount of selenium and vitaminC, but also provide abundant carotene, which plays a role in preventing cellformation to inhibit the growth of cancerous tumors.

Not recommended for: Patients with thecalculation of the urinary tract are forbidden to eat cauliflower.

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