Analysis on Nutritional Quality of Three Kinds of Plateau Summer Cauliflower Vegetables
Through comparative analysis of the nutritional characteristics of different cauliflower varieties grown as plateau summer vegetables,this study provides technical support for consumer selection and high-quality production.Broccoli,cauliflower,and loose-curd cauliflower were used as test materials,and their main nutritional quality indicators were measured.The results showed that among the three types of plateau summer vegetables,cauliflower had the highest water content at 93.89%,followed by loose-curd cauliflower at 92.91%and broccoli at 89.38%.Chlorophyll and vitamin C content were highest in broccoli,followed by loose-curd cauliflower and cauliflower.Soluble protein and flavonoid contents were also highest in broccoli,followed by cauliflower and loose-curd cauliflower,while reducing sugar content was highest in loose-curd cauliflower,followed by cauliflower and broccoli.A comprehensive analysis revealed significant differences in the five nutritional components among the three vegetables,with broccoli having the best nutritional quality,low reducing sugar content,and less browning at cut surfaces,making it more suitable for storage and preservation.