Description
European Vegetables
🚚 The Fastest Delivery Time : It Takes 3-5 Days.
🐝 Supplier / Place Of Origin：European Vegetables / Netherlands
🌱 Producer Introduction：
Background
We Started in 2007 and Imported Various Organic Foods and Nature Foods from EUROPE. Since 2016, we have ben focusing on the class organic fruits and vegets Ables, Such as tomatoes, Beetroots, Carrots, onions from the Netherlands, Pumpkin, Orange, LeMON, Lemon, Lemon, Lemon, Lemon Sweet Potatoes, Apples, Blood Orange, from italy, from italy, from italy kiwi, ginger, banana from peru, a touch of more than 40 kinds.
Why choose us?
100% Fresh Guarantee
There are Also Aircraft Shipping to Hong Kong Every Week and Ship Directly after Arriving at Hong Kong, so the fruits and vegetables are 100%Fresh.
Strict Quality Monitoring
We have enriched years of excerience and questioning, It of all vegetables and vegetable products.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Brassica oleracea L. var. botrytis L.
Chinese Name：橙色椰菜花
Other Names：Orange Cauliflower
Product Description：Most cauliflower varieties require about 2 months to mature, although some are a little quicker and others can take up to 3 months.
It has the functions of helping digestion, increasing appetite, quenching thirst and promoting body fluid, invigorating the brain and marrow, benefiting the viscera, opening the chest and diaphragm, benefiting the heart and strengthening the muscles and bones. In addition to being rich in water, the curd is also rich in protein, which can promote the growth of cells; at the same time, it is rich in folic acid, calcium and vitamin C, which are involved in the production of blood, the construction of bone tissue, and the formation of collagen. Broccoli also contains a lot of vitamin U, ascorbic acid, molybdenum, etc., and also contains thiocarotene, which can stimulate the body to produce anticancer protease. Eating 100 grams a day can help eliminate harmful free radicals in the body, so its anti-cancer index is quite high.
Native to the western coast of Europe. Now it is cultivated all over the world, and there are a lot of cultivation in southern provinces of China such as Fujian, Guangdong, Zhejiang, Guangxi, Taiwan and other places.
Variety：White curds surrounded by large leaves, when the main shaft of cauliflower grows to 20
When the leaves are around, white buds are formed. The cauliflower stem is thick and short, the leaves are densely placed on it, the petioles are short, the leaves are broad, thick and brittle, the leaves are white powder, and the leaves are surrounded by a spherical shape, with a diameter of up to 30 cm. Generally only white varieties are seen in Hong Kong or China. In foreign countries, there are even orange and purple varieties. Orange cauliflower has 25 times more vitamin A than white cauliflower.
Broccoli, cauliflower, and cabbage are all cultivars of cabbage.
Supply Season：The main production period is from December to April of the following year, and it is available in Hong Kong throughout the year.
Storage Method：Best eaten within 3 days of purchase; or can be sealed in plastic wrap and stored in the refrigerator for about 1 week.
#Should Be / Avoided：
Appropriate: It is suitable for people with dry mouth, thirst, indigestion, loss of appetite, persistent cough, and constipation when the weather is sultry in summer. Children's consumption can help promote growth and development, and enhance resistance to disease. In addition, it is also suitable for obese people and tumor patients.
Avoid: no literature report.
Pregnant women can eat cauliflower
Cauliflower contains vitamin C, which can improve the immune function of women and increase their physical fitness. Pregnant women often eat cauliflower before giving birth, which can prevent postpartum hemorrhage and increase the content of vitamin K in breast milk.
Properties (TCM): cool
Five Flavors in TCM: sweet
Efficacy Helps digestion, increases appetite, quenches thirst and promotes body fluids, nourishes the brain, benefits viscera, opens the chest and diaphragm, benefits the heart, strengthens the muscles and bones
main nutrition
Cauliflower is rich in flavonoids, which are not only good for pregnant women, but also enhance the immunity of the fetus. White cauliflower also contains vitamin C, which has anti-oxidation function, can protect cells, and maintain the normal functions of bones, muscles, teeth, etc.
Edible efficacy
In addition to being rich in water, cauliflower is also rich in protein, which can promote cell growth. Cauliflower is also rich in folic acid, which can prevent fetal spinal cord division, hydrocephalus, anencephaly and other nervous system malformations, and also plays an important role in fetal development. Therefore, women who are planning to become pregnant should eat more foods with high folic acid content.
*Edible Compatibility：
Appropriate: 1. Broccoli and pork: The vitamin C of broccoli and the protein of pork can whiten the skin, eliminate fatigue and improve immunity. 2. Cauliflower and brown rice: The combination of vitamin C in cauliflower and vitamin E in brown rice brings skin care, anti-aging and anti-cancer effects. 3. It can be eaten with Bai, it can fight cancer, prevent disease, lose weight and exercise. Avoid: 1. Cauliflower and beef liver: The copper in beef liver will oxidize vitamin C in cauliflower, thus losing its nutritional value. 2. Cauliflower and pig liver: The dietary fiber contained in cauliflower, when eaten with pig liver containing minerals such as copper and iron, will reduce the absorption of these minerals by the human body.
Cooking Skills：Edible parts are flower buds, pedicels and tender stems. Rinse lightly with water first, invert the cauliflower florets in salt water for about forty-five minutes to allow the worms to float out; then rinse them off under running water. The flower buds must be washed carefully as they tend to hold the most pesticides. Add a few drops of lemon juice or a little vinegar while cooking to prevent the buds from turning yellow.
Notes：If the flower stem is hard, lignified or the flower color turns yellow, it is too old and should not be purchased.
Dish：
Red braised cauliflower, curry cauliflower, and cauliflower fried shredded pork.
Pre -Order Once A Week. The Supply Depends On The Delivery Situation, Or It Will Be Shipped Separately.
Suggested Eating Method：
The edible site is flower buds, stem stems, and tender stems. First rinse with water, and immerse broccoli in the salt water for about forty -five minutes to let the tapeworm come out; then rinse it under the flowing water. Because the flower buds often accumulate the most pesticides, the flower bud must be carefully cleaned. Add several drops of lemon juice or a little vinegar when cooking, which can prevent the color of flower buds from getting yellow.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.
