The use of natural vegetables is an indisputable fact, but one should not blindly begin to adhere to a healthy diet, including in your diet everything that lies in the shop windows and stalls of the markets. Cauliflower has become a favorite delicacy on the table of many gourmets, because it tastes more delicate than white cabbage.
But few people know that white cabbage heads, resembling inflorescences, are also unimaginably useful.
Caloric content, composition and important properties
Cauliflower belongs to the cruciferous vegetable family. It received its name due to the appearance of rather fleshy peduncles with overgrown flower inflorescence. The head full of nutrients and has a luxurious biochemical composition:
Vitamins:
- vitamin C;
- retinol;
- a nicotinic acid;
- vitamins B1 and B6;
- pectin.
Minerals:
- iron;
- calcium;
- phosphorus;
- sodium;
- magnesium;
- potassium.
Such a vitamin richness of this vegetable culture eloquently proves that its food consumption will bring only benefit. Half a small head of cabbage is the right amount of the daily needs of the body in vital substances.
An interesting fact is that this dim vegetable contains more vitamin C than orange citrus fruits. The same situation with the iron content: it is more in the cabbage than in fish or lettuce.
The caloric value of this unique product is about 30 Kcal per 100 g cabbage. In addition, cauliflower contains:
- proteins - 2.5 g;
- fats - 0.3 g;
- carbohydrates - 5.4 g
This gradation means that the inflorescences are easily absorbed by the body and are not deposited in body fat, which makes it possible to speak of cauliflower as a dietary product.
The benefits of cabbage peduncles for the health of the body
Besides the fact that cauliflower is indispensable for people who want to establish a proper diet and get rid of extra pounds, it has a number of healing properties:
- An invaluable benefit of this vegetable brings the female body. Cabbage inflorescences contain the well-known folic acid, which is so necessary when carrying a baby, as an element that reduces the risk of congenital defects. In addition, cauliflower contains some substance that can repel an attack of cancer cells, thereby protecting the female organs from unwanted oncological diseases;
- The fruits have impressive anti-inflammatory properties. This also applies to colds and dysfunction of the internal organs of the body;
- Glucarafin, which is contained in a vegetable, does not irritate the gastric mucosa and is easily absorbed, as a result cauliflower is introduced into the diet of baby food. In addition, dietary fibers restore the process of digestion, protecting the body from gastritis and ulcers;
- It is proved that potassium and coenzyme Q10 contained in curly cabbage support the smooth functioning of the heart muscle and normalize blood pressure, as well as strengthen the walls of blood vessels.
In addition to all of the above, cabbage heads excellently clean the internal organs of slags and toxins accumulating in them, removes harmful cholesterol.
With the current impact of negative urban factors, boiled inflorescences will become a natural detox, restoring the healthy functioning of all body systems.
Diseases in which it is recommended to take cauliflower in food
Unfortunately, many people suffer from a variety of chronic diseases and are forced to adhere to a special diet. Cauliflower can be indicated for the following diseases:
- gastrointestinal diseases, including defects and disorders of such important organs as the stomach and duodenum;
- liver and gallbladder dysfunction;
- Iron-deficiency anemia;
- obesity;
- vegetative dystonia;
- gingivitis: gingivitis, periodontitis;
- rheumatoid arthritis;
- prevention of cancer development;
- diabetes prevention.
This whole "loud-speaking" list once again confirms the immeasurable benefit of the curly vegetable. However, it should be understood that eating vegetables in these diseases should only be boiled, not abusing overeating. In the case of inflammation of the gums, cabbage juice is used for rinsing the mouth only in the form diluted with water.
Rules for the selection and storage of vegetables
Unfortunately, a vegetable such as cauliflower is not subject to long storage, so it is important to know how to choose a good heading and how to prolong its juiciness and freshness. There are some features of the choice of high-quality culinary product. So, a good cauliflower should look like this:
- dense head making up white or purple inflorescences;
- the presence of young green leaves framing head;
- the absence of dark spots and loose yellow flowers.
Fresh vegetable culture is easy to keep at 0 ° C, in every way protecting the vegetable from any moisture, no more than 7-10 days. You can use a sealed package or film, but do not delay its use in food, as it can lose its nutritional properties.
When frozen, cabbage inflorescences also lose beneficial substances. If you put a vegetable stem down and separate from other relatives in the garden, then it will retain its unchanged appearance longer. The original color of the cabbage can change only when cooking, which is an absolute norm.
Cooking Tips
There are a myriad of recipes using this product, and you should always remember that the inflorescences are prepared simply and quickly. Boiled brushes can be stewed, fried and baked with other vegetables, potatoes, meat.
You can also pickle them, pickle them for the winter or make delicious caviar. For fans of the diet menu, you can cook a vegetable soup, which is not inferior in nutritional value to chicken broth.
But for people who have never suffered from indigestion of the gastrointestinal tract, the original raw cauliflower salad will be interesting. The mix of fresh inflorescences, bell peppers, broccoli or celery, seasoned with sour cream sauce, will sparkle with a new unusual flavor combination.
The easiest and fastest culinary recipe "Cabbage in breading":
- Disassembled into florets and washed cabbage, put into a pan and boil for 5 minutes after boiling;
- Cook the breading, to do this, beat 2 eggs, add salt, pepper to taste, and dip the cooked heads;
- roll the inflorescences in breadcrumbs or in flour and place in a heated pan with vegetable or butter;
- fry until golden brown and use with pleasure.
Contraindications and harm from eating vegetables
Despite the tremendous benefits that this gift of nature can bring to the body, there are some contraindications to eating vegetables:
- People exposed to allergic reactions should carefully and gradually introduce this vegetable into their diet;
- Inflorescences should not be eaten by people who are in the process of recovery after surgery in the abdominal cavity, as well as in the chest;
- Not recommended to use curly cabbage, saturated with purines, people experiencing pain in the kidneys, and patients with gout;
- Cabbage juice for people with high acidity of the stomach, suffering from colitis and spasmodic phenomena has a dangerous aggravating effect;
- Some experts especially highlight the negative effects of eating cabbage stems for people with impaired functioning of the thyroid gland.
Conclusion
Concluding the story about the benefits and dangers of cauliflower, we should once again dwell on those points that must be remembered when eating this vegetable for food:
- A vegetable rich in important beneficial micronutrients can both contribute to the recovery of the body, and provoke serious consequences of certain serious diseases;
- One should learn how to properly store and use this “curly” vegetable in cooking, which, of course, besides healthy substances, also has a delicate delicate flavor;
- Even a newcomer to the art of cooking can easily turn pale inflorescences into pleasant treats. Fresh cauliflower is a low-calorie product, ideal for dieting and feeding young children.
And in addition - a simple recipe for cooking cauliflower.
