Basic information on Cauliflower
Cauliflower (Brassica oleracea L.) is a vegetable culture, which belongs to family of cabbages (along with cabbage and broccoli).
It is characterized by a low structure with broad green leaves and a head that is placed in the middle of the leaves. The head is a round structure built of several smaller flowers. The head of cauliflower is found in white and purple color.
The origin of cauliflower is the countries of Asia and South Europe. Cauliflower is thought to be dating back to the middle Ages when it was grown as a cabbage for food.
In the diet, cauliflower can be used as raw, in salads, as an additive, boiled, cooked, baked, pickled, acidified and the like.
What is the Nutritional Composition of Cauliflower?
Cauliflower belongs to low calorie nutrients, as it contains plenty of water and plant fibers and very few other substances - proteins, carbohydrates and fats.
Cauliflower contains lot of vitamin C, vitamin B (B1, B2) and vitamin A.
The mineral composition of cauliflower looks like this:
What Are Health Benefits Of cauliflower?
1. Protector of women's health
Cauliflower is an estrogenic plant that provokes synthesis of body estrogen, thus significantly extending the life of a woman and thus protecting the appearance of hormone-dependent tumors, such as breast tumors.
2. Prevents the development of colon tumors
An extremely important feature of cauliflower is that it possesses anti-cancer properties, and most of it in the case of colon protection. The presence of large amounts of plant fibers, and antioxidants, makes cauliflower a very valuable food.
3. Help in the sliming and detoxification of the organism
People on the diet can use cauliflower, because it has a low calorie value. It also has a lot of water, as well as potassium, which establishes the correct osmotic balance in the body and detoxifies all organs.
4. Cauliflower reduces cholesterol and lowers blood pressure
Potassium in cauliflower significantly affects the blood pressure level. On the other hand, numerous antioxidants prevent cell damage and cholesterol oxidation.
5. Cauliflower in the fight against Parkinson’s
It reduces damage to nerve cells and regular consumption reduces the risk of Parkinson's disease and multiple sclerosis.
6. Prevents the onset of osteoporosis
Thanks to a higher amount of calcium, cauliflower is an ideal bone protector. Makes bones strong, stable and prevents porosity and loss of bone mass.
Note: Long-term cooking destroys some medicinal properties of cauliflower.
Eat it raw, partially cooked or cooked in a microwave oven.
Cauliflower can exacerbate the symptoms of Crohn's disease.