Is there a difference between broccoli and cauliflower?
This is a question from the family of a cancer patient. At my consultation, the accompanying family always asks what the normal person can eat to fight cancer. There are thousands of anti-cancer foods. Here, I would like to talk about the problems of the attendees first about cauliflower and broccoli.
I use the now more popular word PK to compare two vegetables. Because I was engaged in Chinese medicine, I adopted the opinions of the therapists of our hospital for the nutrition and diet of food and presented them to bloggers.
Cauliflower, commonly known as cauliflower, is white and green, and it evolved from cabbage.
Green is also known as broccoli and broccoli. White is called cauliflower here. Broccoli and cauliflower are cruciferous cabbage vegetables.
Therapist opinion:
Both cauliflowers are rich in nutrients, rich in protein, carbohydrates, cellulose, minerals, carotene, and vitamin A. But broccoli is higher than cauliflower in some nutrients, the most prominent is carotene and vitamin A.
The carotene and vitamin A contained in every hundred grams of broccoli are more than 200 times that of cauliflower. Each hundred grams of broccoli contained slightly less water, sodium, magnesium, selenium, and copper than cauliflower, and the content of protein, carbohydrate, and other ingredients was slightly higher than that of cauliflower.
In addition, it is worth mentioning individually: the broccoli vitamin C content is 51 mg per 100 grams, while the vitamin C content per 100 grams of cauliflower is 61 mg. Therefore, it is generally believed that the highest content of vitamin C in broccoli is not valid. However, compared with other vegetables, the content of vitamin C in the two is still at the top of vegetables.
From the perspective of Chinese medicine, the cauliflower is flat and sweet, and it can strengthen the kidney, strengthen the bones, and strengthen the spleen and stomach. It is suitable for people with chronic illnesses and diseases, weak waist and weak spleen and stomach. Modern research shows that cauliflower is one of the foods containing the most flavonoids, and flavonoids have anti-cancer effects. Long-term consumption of cauliflower can reduce the risk of cancers such as breast cancer, rectal cancer, and gastric cancer.
In addition to preventing infections, flavonoids are also the best vascular cleansers that can prevent cholesterol oxidation and prevent platelets from clumping, thus reducing the risk of heart disease and stroke. Broccoli has a higher content of this substance.
Scientists have extracted this substance from broccoli for cancer prevention and adjuvant therapy. In addition, broccoli also has the effect of killing Helicobacter pylori that causes gastric cancer.
From the standpoint of anti-cancer foods, broccoli is slightly superior. In our clinical diet recipes, broccoli and cauliflower are essential weekly dishes.
At present, broccoli, cauliflower and other cabbage family vegetables have been included in human dietary anticancer recipes by scientists and nutritionists from various countries. The American Cancer Society requires that Americans must increase the menu of crucifers in their daily diet.
However, from a nutritional point of view, food cannot distinguish between good and bad. A single food, even if the nutrients are complete, cannot meet the daily physiological needs of humans. Meals are balanced, balanced, and well-diversified, so that they can fully ingest nutrients and harvest a healthy body.
Therefore, there is no need to study too much about cauliflower and western blue flowers, and it is more important to form a better dietary habit.
The broccoli and cauliflower nutrient composition table provided by the therapist
Every 100 grams of nutrients
Broccoli PK cauliflower
Heat 33 kcal; heat 24 kcal
Protein 4.1 g; Protein 2.1 g
0.6 g fat; 0.2 g fat
Carbohydrate 4.3g; Carbohydrate 4.6g
Dietary fiber 1.6 grams; dietary fiber 1.2 grams
Vitamin A1202 micrograms; Vitamin A5 micrograms
Carbohydrate 7210 μg; Carotene 30 μg
Thiamine 0.09 mg; Thiamine 0.03 mg
Riboflavin 0.13 mg; Riboflavin 0.08 mg
Niacin 0.9 mg; Niacin 0.6 mg
Vitamin C51 mg; Vitamin C 61 mg
Vitamin E 0.91 mg; Vitamin E 0.43 mg
Calcium 67 mg; Calcium 23 mg
Phosphorus 72 mg; Phosphorus 47 mg
Potassium 17 mg; Potassium 200 mg
Sodium 18.8 mg; Sodium 31.6 mg
Magnesium 17 mg; Magnesium 18 mg
Iron 1 mg; Iron 1.1 mg
Zinc 0.78 mg; Zinc 0.38 mg
Selenium 0.7 μg; Selenium 0.73 mg
Copper 0.03 mg; Copper 0.05 mg
Manganese 0.24 mg; Manganese 0.17 mg
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