Cauliflower has been part of the world’s cuisine for a long time, but only recently scientists have given it the importance of an important product in the fight against cancer because it contains chemicals that block its cells.
Among other things, the cauliflower is a real vegetable for everyone fighting unnecessary pounds. One piece of bread of 13 grams has the same energy value as 100 grams of cauliflower.
Excellent source of vitamin A, vitamin K (important for mineralization of bones) and vitamin C (indispensable vitamin for the whole organism), folic acid, beta carotene, iron and protein. In 100 grams fresh cauliflower contains 2.5 grams of dietary fiber.
It is recommended in dietary nutrition, dieting of pregnant women, and its contribution to the fight against certain diseases and disorders is very wide: cancer, asthma, stress, hemorrhoids, lack of appetite, diabetes, menopause, osteoporosis, hair problems, metabolism and prostate, as well as many others. It helps with detoxification (cleansing) of the body and is an important product in the diet of young children.
Because of the thin cellulose membrane, the cauliflower is digested more quickly than other vegetables of this type, so it is desirable to apply it in the diet of patients suffering from gastrointestinal diseases and children.
The cauliflower is almost without fat, it has very few calories and carbohydrates, and contains phyto nutrients. All these substances prevent the harmful effects of enzymes, which are responsible for the development of cancer cells. To reduce the development of cancer, it would be desirable to consume at least 2-3 times a week for a meal made from cauliflower. As with broccoli, the emphasis is on preparing “ol days”: less to digest, because with too much digestion all of the medicinal properties are lost.
Other positive benefits of cauliflower are seen in the expansion of blood vessels in the genitals, the establishment of a good blood flow, and the positive effect in terms of fertility and libido.
It is used in salads (in which case, vitamin C is maximally stored), baked, milled, in soups as an additive or main product in cream soups.
You can also freeze for later use.
Cauliflower is a vegetable that can be used in wintering, in combination with green tomatoes, carrots, cucumbers, peppers and garlic.
When buying a cauliflower, it is necessary to look out to be fresh, that is to have completely white heads sticking to one another. Store the purchased cauliflower in the refrigerator in a paper bag so that it does not accumulate moisture, causing it to become darker. It is best to spend it within 3 to 5 days.
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