Cauliflower - The Delicious Remedy Of Autumn

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Cauliflower contains the many minerals, trace elements, vitamins and nutrients. In terms of vitamin C, for example, it is superior to ordinary cabbage, so it is no wonder that only 50 g of cauliflower provide the body with the daily need for vitamin C.

Vegetables are a record holder in the content of biotin - this is vitamin H, which prevents inflammatory processes on the skin and the appearance of seborrhea. The iron in cauliflower is 2 times more than in peas, peppers, lettuce and 3 times more than in zucchini and eggplant.

but with that the benefits of cauliflower do not end. The enzymes it contains help to flush toxins out of the body. It is known that if they are not removed in time, they can damage cells and lead to tumors. That is why vegetables are an excellent means of preventing cancer. For diabetics and people with bronchitis, patients with kidney and liver disease, it is no less necessary.

Vegetables can be safely recommended in the daily menu of people who want to lose weight, as it is a low-calorie food and at the same time gives a feeling of satiety. It is also considered a dietary product because of its easily digestible proteins. It is no coincidence that the famous healers of antiquity recommended it for eating mainly in winter.

In those distant times it was called the Syrian cabbage because it was first grown as a cultivated plant in these latitudes. In the twelfth century, thanks to the Arabs, he arrived in Spain and Cyprus. By the way, the island has been the only supplier of its seeds for the whole of Europe for centuries. Today, in terms of scale of distribution in the world, it is second only to white cabbage.

At the market, choose heads with a strong head, heavy and wrapped in green petals. Their freshness betrays the age of the product. Inflorescences with greenish and grayish hues are usually bitter, and dark spots on them indicate the beginning of decomposition. In a warm and bright cauliflower does not last long, but tolerates freezing well. At the same time, its valuable qualities are preserved.

How to cook cauliflower?

• Boil it in a little water and over high heat, and use the broth in which most of the nutrients have passed, for soups and sauces;

• If the knife enters the cob freely, then cauliflower is cooked;

• Do not keep it in the hot decoction for a long time, because it changes color and worsens its taste;

• Cauliflower is tastier if it is blanched in fresh milk beforehand, and a little mayonnaise is added during the stewing.