According to the nutrition data of the United States Department of Agriculture (USDA), 107 grams of cauliflower contains 27 calories, 2 grams of protein, 0.3 grams of fat and 5 grams of carbohydrates. In addition, cauliflower is also rich in vitamin C, vitamin K, vitamin B6, and folate.

Doctor Nguyen Huu Trong, Standing Member of the Vietnam Association of Traditional Medicine, said that in traditional medicine, cauliflower has a sweet and cool taste, nutritious effects, strengthens the kidneys, strengthens the tendons and bones, strengthens the spleen and harmonizes the stomach. Eating cauliflower helps stimulate digestion, clears the blood vessels, laxatives, prevents stomach ulcers, duodenal ulcers, and prevents cancer.

Cauliflower is not only a delicious and nutritious vegetable, but it is also used to treat a number of diseases such as physical weakness, people with digestive diseases, poor appetite, and anorexia.

Some studies have shown that broccoli contains high amounts of a glucosinolate compound called sinigrin, which has anti-cancer, antioxidant, and anti-inflammatory properties. However, the glucosinolate content of broccoli can be significantly reduced when cooked. Broccoli also contains many other antioxidants that are good for health.

Cauliflower is rich in fiber so it can reduce cholesterol levels and prevent cardiovascular disease.

Doctor Trong noted that when cooking soup or stir-frying cauliflower, do not overcook it as this will destroy the vitamins and sulfographan, which are anti-inflammatory substances that help the stomach lining and fight cancer.