Cauliflower differs from white cabbage in that it consists of juicy large inflorescences and tasty shoots. All vitamins and nutrients are stored in the inflorescences and make cauliflower very useful. No matter how you cook it, baking it in the oven with sauce, boiling or frying - this is always a delicious side dish.
Cauliflower belongs to the cruciferous family and is rightfully considered the queen among other types of cabbage, as it contains a huge amount of nutrients. This unique vegetable is useful for adults and children, its delicate pulp contains easily digestible fiber, therefore it is great for people who do not want to eat cabbage due to diseases of the gastrointestinal tract.
The beneficial properties of cauliflower can be explained by the high content of almost all vitamins necessary for human health. It contains twice as much vitamin C as citrus fruits. It is enough to eat only 50 grams of cauliflower per day to replenish the daily dose of vitamin C. In addition, vitamins A and C have antioxidant properties, and the B vitamins, which are also found in cabbage, have a beneficial effect on the nervous system. At the same time, the calorie content of this vegetable per 100 grams is only 29 kilocalories.
Cauliflower is rich in trace elements: potassium, phosphorus, calcium, iron and magnesium. There is also a large amount of malic and citric acids, pectin. Tartronic acid, contained in cabbage inflorescences, is able to prevent the formation of fat deposits, therefore it is successfully used in the diet of overweight people.
All nutrients, trace elements and vitamins are useful for the full and harmonious work of all organs of the human body. Thanks to such a rich composition, cardiovascular, endocrine, musculoskeletal and digestive activities are normalized, metabolic processes and the work of the immune system are improved. By the way, cauliflower contains vegetable protein, which serves as an important building material, especially for children and adolescents.
