Garden

Useful and harmful cauliflower

Cauliflower is a cruciferous vegetable. Its name comes not from the fact that it is colored, but because it consists of inflorescences. It is also called "curly", because the form of this type of cabbage is really peculiar. About the benefits of cauliflower for the body for a long time do not argue, so today it occupies a well-deserved place of honor in the daily diet.

  • Description
  • Composition and calorie
  • Useful properties of cauliflower
    • Raw
    • Boiled
  • Cauliflower in cooking
  • Harm and contraindications of the product

Description

This is an annual plant that is sown in spring or autumn. The root system of this culture is close to the ground surface, which makes the plant sensitive to the level of soil moisture. The head of the cabbage is round and semicircular, the stem is cylindrical in shape, the foliage is light green, with petioles. The floral brushes themselves are quite thick, they are from 2 to 15 cm long.

The composition of cauliflower contains indoles - components that have the property of alkalization. They contribute to the improvement of metabolic processes in the body. According to studies, this vegetable stimulates fat burning in the body and prevents obesity.So this is the best answer to the question: "what to eat to lose weight."

Did you know? For a long time this cabbage was called Syrian. This is due to the fact that many centuries ago it was grown only in Arab countries and Syria. Only in the XII century it was brought to Spain and Cyprus. In the XIV century, some varieties have already begun to grow in Italy, France and Holland.

Composition and calorie

As part of this culture there are many elements useful for the body. This is especially true for vitamins. Having consumed only 50 g of cauliflower in its raw form, a person will close his daily need for vitamin elements. In particular, it has vitamin H, which works towards the formation of enzymes in the body. Also present are vitamins E, K, C. It is worth noting that in nature there are no more vegetables with a similar vitamin composition.

The unique healing properties of the product are due to the presence of a large amount of mineral salts. Still, among other things, in cabbage heads there is potassium, cobalt, calcium, chlorine, magnesium, sodium, zinc. As for iron, by its content cauliflower is in the lead among vegetables.

It is interesting to read about the benefits of other types of cabbage: Peking, Savoy, Pak Choi, Kale, Kohlrabi.

This vegetable is very popular among losing weight.The calorie content of the product is only 20 kcal, which is very small. This allows you to cook a lot of dishes, satisfy your hunger, saturate your body with useful minerals and not gain weight.

Important! You can not cook cauliflower in dishes made of iron or aluminum, since the metal will react with the chemical elements present in the composition of the vegetable.

Useful properties of cauliflower

This vegetable is a kind of inflorescence, which consists of fleshy peduncles. Just they in most countries and are eaten. Only some nations use the leaves of the plant for cooking.

Raw

The useful properties of the raw product include the following:

  • Enhance immunity and strengthen blood vessels, balancing the nervous system. This contributes to a high level of vitamin C and potassium, which is contained in the product.
  • Normalization of digestion. Assistant is fiber and dietary fiber. They also improve the condition of the intestinal microflora and help the absorption of beneficial substances into the blood.
  • Prevention of cancer of the rectum, bladder, reducing the risk of the emergence and development of tumors.
  • Bactericidal properties.Vegetable juice is very useful for ulcers and gastritis.
  • Prevention of stroke and removal of tachycardia.
  • As antioxidants are vitamins E and K, which are contained in the product.
  • Maintain women's health through folic acid, which is part of the vegetable.

High content of folic acid and other vitamins can boast: carrots, cilantro, champignons, rosemary, wild garlic, shallots, chives, jujube, white currant, chervil, sea buckthorn.

About the benefits of cauliflower for women I would like to say separately. After all, the substances that are in the composition of the product, are able to maintain and maintain the beauty and healthy appearance of the fair sex.

Tartronic acid, for example, is indispensable in weight loss diets, because it does not allow fat deposits to be deposited in the body. Also, the vegetable has a positive effect on the hormonal background of women. As for pregnant women, doctors recommend that they include the product in the diet because of the folic acid it contains. If this acid is not enough in the body of the expectant mother, then the fetus may have a pathology.

Gooseberries, mulberries, okra, cherries and even pumpkin honey can also contribute to weight loss.

Boiled

Cauliflower can be used not only raw. It can boil, simmer and fry. It should be borne in mind that in the process of cooking the valuable elements of the vegetable can go into the water. Therefore, a long time to prepare it is not necessary. Broth, in turn, can be not poured out, but cooked first courses on its basis.

Cauliflower in cooking

In cooking, this vegetable is used quite often. In order to get a tasty dish, you should avoid digestion of the product. In this case, he will lose not only their taste, but also useful properties.

Answering the question whether you can eat raw cauliflower, it is worth saying that yes, you can. Moreover, raw cauliflower is not only beneficial, but also has good taste. For example, it is often served raw as a side dish for meat, so it helps the digestion of the product.

If you cook it, then it is allowed and cooking, and stewing, and roasting. Many cooks make soups, mashed potatoes, pancakes and even sauces from this vegetable. You can also preserve it. In order for the inflorescences of the vegetable to remain white during the cooking process, it is recommended to add 1 tbsp to the water. l lemon juice.

To ensure that the maximum amount of vitamin elements remains in the product after heat treatment, follow some guidelines:

  • It is best to cook this vegetable steamed. In the absence of such an opportunity, you need to use a small amount of water when cooking - so that the liquid only covers the product.
  • Many housewives recommend not to pour out the water after cooking, and use it to make healthy soup. Immediately after the vegetable is cooked, you need to get it out of the water, otherwise it will lose its exquisite taste.
  • Strengthening the taste of cauliflower will help keeping it before heat treatment in milk, after which the product collapses in flour and can be stewed. Delicious is obtained vegetable, which is prepared on mineral water.

Did you know? In Russia, first met with cauliflower under Catherine II. At first, only a few grandees could afford it. Seeds were discharged from the island of Malta at fabulous prices. Because of the high demands on growing conditions, culture did not grow well until the well-known agronomist A. Bolotov brought it to the north.

Harm and contraindications of the product

Despite the fact that cauliflower benefits the body, it can also be harmful if you do not know about the presence of a number of contraindications to its use.

Important! Use cauliflower with caution is necessary in the presence of thyroid disease and allergic diseases.
Cauliflower It is forbidden to use in such cases:

  • with hypertension, with elevated pressure;
  • with exacerbations of diseases of the kidneys and gastrointestinal tract;
  • gout;
  • in the postoperative period, if the intervention was on the chest or abdominal cavity.

Cauliflower is a very tasty and healthy vegetable for both women and men. It is easy and quick to cook it; besides, it is allowed to use this cabbage and raw. However, you need to pay attention to the contraindications, so as not to harm their health.

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