Cauliflower is a "super food" rich in nutrients, but the way of cooking will greatly affect its nutritional value. "Blue Hair Tetsu" (Green Hair) in Japan, which has 10 years of experience in fruit and vegetable business, introduces the best way to avoid cauliflower cooking, and how to get all the nutrition of cauliflower.

Boiled cauliflower NG Water-soluble nutrient loss

Many people think that boiled cauliflower is light and healthy, but Tetsu recommends that it is best not to cook cauliflower in hot water. Cauliflower is rich in a variety of nutrients, and the content of vitamin C is particularly high, even more than twice the same weight of lemon. However, cauliflower contains a lot of water-soluble nutrients such as delicacies and glucosine (Sulforaphane), so if boiled, these nutrients will be lost to the soup.

{9 Although some people believe that microwaves can destroy nutrients such as vitamin C, in fact, microwaves can retain more nutrients than boiling.

According to the information from the Tokyo Health and Health Bureau, "The time for heating of microwaves is usually shorter than boiling, and the retention rate of vitamin C is higher. In addition, because vitamin C is water-soluble and dissolves in water when boiling, microwave cooking without water can effectively reduce nutrient loss."

In other words, using microwaves or steaming can better retain the nutrients of cauliflower than boiling with water.

However, some people still think that the cooked cauliflower is more delicious. Tetsu recommends using the boiled soup juice to make soups or miso soups, which can absorb lost nutrients without wasting any nutritional value.