It is “poor doctor”, calcium content is higher than milk, 2 yuan fry a large plate, don’t know really loss

What season is suitable for eating seasonal vegetables. Compared with meat, the nutritional value of vegetables is also very high. When I often go to the vegetable market, I will choose some healthy dishes recommended by dietitian Daqiao. It is “poor doctor”, calcium content is higher than milk, 2 yuan fry a large plate, do not understand really deficit! The white cauliflower tastes more crisp and juicy than the green one. Cauliflower is rich in protein, fat, carbohydrate, food fiber, vitamins and minerals. The content of vitamin is 4 times higher than that of Chinese cabbage, the content of carotene is 8 times higher than that of Chinese cabbage, and the content of vitamin B2 is 2 times higher than that of Chinese cabbage. If you are interested, please come and have a try! This sauce with cauliflower tastes quite good!

cauliflower 300g, coriander 1, onion 1, garlic 5, pepper 2, star anise 2, soybean salad oil 20g, refined salt 1g, soy sauce a little

nutritional value cauliflower is rich in protein, fat, carbohydrate, food fiber, vitamins and minerals. Among them, the content of vitamin C in cauliflower is higher, and the content of vitamin cp85-100mg per 100g is 4 times higher than that of Chinese cabbage, the content of carotene is 8 times higher than that of Chinese cabbage, and the content of vitamin B2 is 2 times higher than that of Chinese cabbage. The nutrition and function of white and green cauliflower are basically the same. The carotene content of green cauliflower is higher than that of white cauliflower. Cauliflower is tender, sweet and delicious. It is easy to digest and absorb after eating. Ancient Westerners found that eating cauliflower often had the effects of refreshing the throat, opening the voice, moistening the lung and relieving cough. Therefore, they called cauliflower “heaven given medicine” and “poor people’s doctor”. 08/16/2020