Cauliflower has a very beautiful appearance. It is known that she had never been wild – it brought to the Mediterranean about 2500 years ago. For a long time it was called the Syrian cabbage, because it is mainly grown in Syria, and some in Egypt and Persia.

product calorie protein fat carbohydrates
cauliflower 30 kcal 2,5 g 0,3 g 5,4 g
cauliflower boiled 29 kcal 1,8 g 0,3 g 4 g
cauliflower fried in butter 120 kcal 3 g 10 g 5,7 g
cauliflower frozen 14 kcal 1,6 g 0,2 g 3,9 g

The composition of cauliflower

Dietary properties and taste of cauliflower more pronounced than, for example, the cabbage, and nutritional value, it is also ahead of many other types.

The cauliflower contain 2-3 times more ascorbic acid and protein than cabbage: only 50 grams of cauliflower contains a daily rate of vitamin C for humans.

Biotin (vitamin H), it also contains more than other foods available to us, and he is able to maintain our beauty. Also cauliflower presence of vitamin PP, K, E, D, A, carbohydrates and fats, organic acids, starches, unsaturated fatty acids, sugars, macronutrients (calcium, potassium, magnesium, sodium, sulfur, phosphorus, chlorine), trace elements ( cobalt, molybdenum, zinc, manganese, iron, copper). Iron in the cauliflower contains several times more than the bell peppers, peas, green salad, zucchini and eggplant.

Useful properties of cauliflower

Cauliflower has a fine cell structure, so it is easier and fully absorbed by our body than other types of cabbage. In its structure there is a smaller amount of roughage than the cabbage, so it is less irritating to the stomach lining, and easy to digest.

The combined effects of vitamins, minerals and enzymes prevents deformation and damage to cells and, therefore, the occurrence and development of tumors – for these reasons, cauliflower and broccoli, can prevent, slow the progression of cancers – especially prostate cancer in men and cancer breast cancer in women.

Cauliflower is recommended by many doctors to people who have stomach ulcers, gastritis, as well as children. For example, in diseases of the gallbladder and liver cauliflower contributes to improved operation of the intestine and bile secretion, and in low secretion of gastric juice is recommended diet with boiled cauliflower.

How to choose a cauliflower

As a rule, a good cauliflower should have a heavy head and strong and fresh green leaves. It may have a white, gray, yellow, green or violet color – it depends on the conditions in which it was grown. The quality of cabbage color is not affected, but patches of dark color on it should not be: a cabbage or even better not to take, and then carefully cut out the dark spots.

When a temperature of 0 ° C cauliflower can be stored up to 10 days in the freezer – much longer.

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