Cauliflower Protects The Stomach

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

Cauliflower is rightly considered one of the most valuable vegetables. It contains a lot of protein, phosphorus, potassium, calcium, iron, magnesium, vitamins C, PP, B1, B2, B3.

It is easily absorbed by the body, which is especially important for people who follow diets. Nutritionists recommend it for obesity, diabetes, heart problems, ulcers, gastritis, constipation and other problems. But in chronic kidney failure, cauliflower should be excluded from the menu because of the large amount of protein.

This vegetable contains cellulose, which has a very delicate structure and is therefore easily absorbed by the body. Almost half of the nitrogenous substances in cauliflower are easily digestible protein compounds, so it is better absorbed by the human body than all other types of cabbage.

For this reason, your stomach will never swell if you prefer cauliflower to ordinary cabbage, which is generally a useful but heavy food.

The most important thing in cauliflower is that it takes very little time to prepare. In order for its taste to be tender and for the cauliflower to melt in your mouth, it must be boiled in a large amount of salted water.

If you cook it whole, it should boil for no more than fifteen minutes, and if it is torn into inflorescences, it takes no more than five minutes to cook. You can add fresh milk to the water to keep the vegetables white.

Since some of the beneficial substances of cauliflower are extracted from the water in which it is boiled, it is better to use the broth to make soup, instead of throwing it away.

You can surprise your guests by preparing a cauliflower salad. Tear it into inflorescences, boil it, season with the juice of a lemon and olive oil.

Warm hors d'oeuvre is obtained by finely chopping 200 g of cauliflower, mash 100 g of cottage cheese, grate 100 g of yellow cheese and mix it all with two eggs. Pour into a pan and bake for twenty-five minutes.

Cauliflower cream soup is prepared from 200 g of cauliflower, half a liter of milk, one hundred grams of butter, two teaspoons of butter, parsley and spices to taste. The cauliflower is divided into inflorescences, poured with boiling water, seasoned and stewed until ready in the oil.

The parsley is finely chopped and the flour is mixed into some of the milk. Mash the cooled cauliflower, add the flour and milk, stir, add the remaining milk, stir and boil on low heat. Sprinkle before serving with parsley.