2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Vitamins, fiber, calcium, magnesium, iron - all this is contained in the cute "heads" of cauliflower. We can take advantage of its qualities in its season - autumn. Cauliflower is an excellent food that gives strength and vitality.
Just one serving of 200 grams of cauliflower provides the body with the required daily dose of vitamin C. At the same time it is low in calories, but manages to saturate. Therefore, it is often recommended for different types of diet. Its high fiber content allows it to be easily digested and limits water retention in the tissues. Cauliflower is an excellent source of folic acid, potassium and vitamin B6.
Like all types of cabbage, it has anti-cancer effects, protecting mainly the duodenum, colon and prostate.
Consumption of cauliflower reduces the risk of cardiovascular disease, arthritis and rheumatism. Vegetables contain substances goitrogens, which can positively affect the work of the thyroid gland.
Cauliflower optimizes cell detoxification and helps cleanse the body. Its phytonutrients lead to increased production of enzymes involved in the disposal of toxins.
Cauliflower can be prepared in many different ways. Steaming and woking, however, are the best ways to prepare it. When we boil it in water, we lose up to 40% of its vitamins, as well as some of its minerals.
We can also eat it raw. In this state, it is a real treasure trove of nutrients. In our country there are the most lovers of cauliflower in the royal pickle. It is not a well-known fact that we can make soup from cauliflower leaves.
We can find cauliflower on the market almost all year round. We have to choose heavy and firm cabbages with fine-grained bouquets. Their color should be white and the leaves deep green and juicy. Their freshness ensures that the cauliflower is freshly picked.
Finally, a little secret in its preparation. To reduce the strong typical smell of cauliflower during cooking, put a small slice of bread in the pan. Another option is to add to the water two tablespoons of flour and the juice of half a lemon. Thus, cauliflower retains its color and almost does not smell.
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