The cauliflower on the nutrition value advances many other types of vegetables. It is distinguished by not only dietary properties, but also high nutritiousness, gustatory qualities. This useful vegetable is the real treasury of vitamins and minerals therefore it surely has to be present at a diet of people of different age.
The cauliflower is acquired better, than, for example, a white cabbage. Its gentle inflorescences recommend to use for baby food, for the use to people with digestive tract diseases. The cauliflower is irreplaceable for cores and diabetics.
Than the cauliflower is useful
For preparation of various dishes only cauliflower inflorescences are used usually, but it is possible to eat also its leaves, flowers. After freezing, conservation, suppression, pickling, cooking or frying valuable substances in unusual cabbage remain, that is why its popularity is so high at the people leading a healthy lifestyle.
The dietary cauliflower irritates mucous a stomach less, than white. It positively influences a condition of nervous system, dishes from inflorescences are considered as excellent prophylactic of cancer. The cauliflower can be eaten even at ulcer of stomach, duodenum, it doesn't cause an abdominal distension, other unpleasant symptoms. Also this product is recommended for fight against obesity. The cauliflower contains vitamin C. 50 гр. inflorescences can give to a human body a daily dose of ascorbic acid. In a product vitamin H is a lot of, biotin is responsible for a condition of skin, hair and nails.
Vitamins which are a part of a cauliflower
The cauliflower with vitamins A, E is rich, the plant at the expense of the content of antioxidants helps removal of toxins from an organism. Presence at structure of cabbage of these valuable substances, similar to flowers, promotes decrease in probability of a stroke, strengthening of immunity, prevention of cardiovascular diseases. Vegetable vitamin K and the Omega-3 contains fatty acids therefore cabbage allows to prevent development of arthritis, it has anti-inflammatory action. The cauliflower differs in the low caloric content because of what it often is present at a diet of the people seeking for weight loss. Caloric content of a product is only 30 kcal on 100 гр. The cauliflower also is appreciated protein content – about 2.5% of weight. Fats at it there are only 0.3%. To keep useful qualities of a cauliflower it is recommended not to digest it, and the broth which remained after preparation, to use again. Besides vitamins, at vegetable there are important minerals, minerals. It is, for example, folic acid which is especially necessary for pregnant women.