What foods does cauliflower conflict with?

　　Cauliflower, whose scientific name is cauliflower, is also known as broccoli, cabbage, cauliflower, and broccoli. There are two types: white and green. The green ones are called broccoli and broccoli. The nutrition and functions of white cauliflower and green cauliflower are basically the same. Green cauliflower has a higher carotene content than white cauliflower.

　　Cauliflower is cool in nature and sweet in taste； It can nourish the kidneys and essence, strengthen the brain and bones, and nourish the spleen and stomach. ； It is mainly used to treat chronic illness, physical weakness, flaccid limbs, tinnitus and forgetfulness, weak spleen and stomach, and developmental delay in children.

　　Because cauliflower contains more than 90% water and low calories (23 to 32 kcal per cup), it can fill your stomach without making you fat for people who want to lose weight. White cauliflower contains low amounts of vitamin A compared to most other varieties of cabbage. Each cup (240 ml) of cooked cauliflower provides as much vitamin C as a medium orange. Raw cauliflower can provide at least 20% more vitamin C than cooked cauliflower. Cauliflower is rich in nutrients and contains protein, fat, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin C, vitamin A, etc. It is especially rich in vitamin C, containing 88 mg per 100 grams, second only to peppers, and is the highest content among vegetables. Its texture is tender, sweet and delicious, easy to digest, and beneficial to protecting blood. Good for children to eat healthy growing up.

　　What should not be eaten with cauliflower:

　　Cauliflower and pig liver are eaten together. Cauliflower contains a large amount of cellulose. The aldonic acid residues in the fiber can form chelates with trace elements such as iron, copper, and zinc in pig liver to reduce the body's absorption of these elements.

　　Eating cauliflower and pig lung together can cause stagnation of qi.

　　Cauliflower and milk are eaten together. The chemical components in cauliflower will affect the digestion of calcium in milk.

　　You should not eat cauliflower when taking vitamin K. The vitamin C contained in food will decompose and destroy vitamin K. Cauliflower is extremely rich in vitamin C, containing about 85 to 100 mg per 100 grams, so you should not eat cauliflower when taking vitamin K.

　　It is not advisable to eat when taking iron preparations. The calcium and phosphorus elements in food can combine with iron preparations to form insoluble precipitates, which reduce the absorption of iron preparations. This product contains rich calcium and phosphorus elements, so it is not suitable to eat when taking iron preparations.

　　It is not advisable to take tetracyclines, erythromycin, metronidazole, and cimetidine. Calcium in food can combine with tetracyclines to form insoluble compounds, which affects the efficacy of tetracyclines. Calcium and phosphorus in food can also combine with erythromycin, metronidazole, cimetidine and other drugs to slow down the absorption of drugs. Therefore, it is not advisable to eat cauliflower when taking the above drugs.

　　It is not advisable to eat it at the same time as carrots, cucumbers, and animal livers. Carrots contain ascorbate enzymes, cucumbers contain vitamin C-decomposing enzymes, and animal livers are rich in copper and iron elements, which can destroy the vitamin C contained in food. Cauliflower is a food with high vitamin C content, so it is not suitable to eat it at the same time as carrots, cucumbers, and animal livers.

　　It is not advisable to chop too much when frying. The iron on the knife will accelerate the oxidation of vitamin C. Chopping too much will not only increase the loss of vitamin C, but also affect the taste when eating. Therefore, it is not suitable to chop too much when frying.

　　It is advisable to add vinegar and starch when frying. Vitamin C is a reducing substance. When heated in a neutral or alkaline environment, it is easily oxidized into dehydrogenated vitamin C. When it is broken down into diketogulonic acid, the vitamin is lost. nutritional effect. Vitamins and C are relatively stable in acidic environments, and this process is also slowed down when heated. Starch contains a reducing substance called glutathione, which protects vitamin C from oxidation. Therefore, vinegar and starch should be added to fried food.