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Cauliflower (Brassica oleracea L. var. Botrytis L.) is a common vegetable crop, which is ranked as cabbage. Vegetable culture is assigned to the varietal group Botrytis, and its use for food and medicinal purposes can bring great benefits to the human body, strengthening its health.
Nutritional value and medicinal or beneficial properties of cauliflower is determined by its biochemical composition, which includes vitamins, minerals, carbohydrates, a sufficient amount of protein, as well as other, equally useful substances.
A significant part of the proteins consists of well-assimilated nitrogenous components, which allows cauliflower to be absorbed as easily as possible:
It has been scientifically proven that the inflorescences of this vegetable crop have a pronounced anti-infectious, coughing and good immunity-enhancing effect, and an increased content of vitamins minimize the risk of vitamin deficiency and colds.
Cauliflower - a dietary and very nutritious vegetable product, which is useful for almost all categories of the population. Energy value or total calorie content of the raw product: 100 grams account for only 29-30 kcal with a ratio of BZHU: 1: 0.1: 1.7. Knowing how many calories and which nutrients a raw garden culture and dishes from it contain, you can determine the feasibility of using a diet for weight loss or weight loss, both for women and for the stronger sex.
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Cauliflower in addition to excellent taste and high nutritional value has a large number of advantages, which allows you to use it in the prevention and treatment of a number of diseases:
Doctors and nutritionists recommend using cauliflower dishes as a very effective tool in the prevention of vitamin deficiencies, colds and to increase immunity.
If medical recommendations and tips for using cauliflower for medicinal purposes are not followed, this popular and very tasty cabbage can be harmful. Despite the fact that the contraindications for the use of this garden crop are very few, they are and should be taken into account without fail, especially in the presence of chronic diseases. The diseases in which the use of cauliflower should be significantly limited are as follows:
It should also be remembered that with gastritis at the stage of exacerbation or unstable remission, accompanied by increased acidity, it is recommended to completely abandon the use of cauliflower dishes, since this garden crop can provoke the release of a large amount of gastric juice, which leads to a deterioration in the patient's well-being.
However, it is important to note that in terms of the amount of nutrients, as well as dietary and taste characteristics, cauliflower is several times superior to any other varieties of cabbage, therefore, it is not only possible to use it as food, but also for adults and children.