Cauliflower is superior in nutritional value to many other types of vegetables. It is distinguished not only by its dietary properties, but also by its high nutritional value and taste. This healthy vegetable is a real treasure trove of vitamins and minerals, so it must be present in the diet of people of all ages.
Cauliflower is better digested than, for example, white cabbage. Its delicate inflorescences are recommended for use for baby food, for use by people with diseases of the gastrointestinal tract. Cauliflower is indispensable for heart patients and diabetics.
Why is cauliflower useful?
For the preparation of various dishes, only cauliflower inflorescences are usually used, but you can also eat its leaves and flowers. After freezing, canning, stewing, pickling, boiling or frying, the valuable substances in this unusual cabbage are preserved, which is why its popularity is so high among people leading a healthy lifestyle.
Diet cauliflower is less irritating to the gastric mucosa than white cauliflower. It has a positive effect on the state of the nervous system, dishes from inflorescences are considered an excellent means of preventing cancer. Cauliflower can be eaten even with stomach ulcers, duodenal ulcers, it does not cause bloating or other unpleasant symptoms. Also, this product is recommended to combat obesity.
Cauliflower contains vitamin C. 50 gr. inflorescences can give the human body a daily dose of ascorbic acid. The product contains a lot of vitamin H, biotin is responsible for the condition of the skin, hair and nails.
Vitamins that make up cauliflower
Cauliflower is rich in vitamins A, E, the plant, due to the content of antioxidants, helps to remove toxins from the body. The presence of these valuable substances in the composition of cabbage-like flowers helps to reduce the likelihood of stroke, strengthen immunity, and prevent cardiovascular diseases.
The vegetable contains vitamin K and omega-3 fatty acids, so cabbage helps prevent the development of arthritis, it has an anti-inflammatory effect. Cauliflower is low in calories, which is why it is often present in the diet of people seeking weight. The calorie content of the product is only 30 kcal per 100 g.
Cauliflower is also valued for its protein content - about 2.5% of the mass. Fat is present in it only 0.3%.
To preserve the beneficial qualities of cauliflower, it is recommended not to overcook it, and reuse the broth left over after cooking. In addition to vitamins, the vegetable contains important minerals and trace elements. This is, for example, folic acid, which is especially necessary for pregnant women.
