Cauliflower: benefits and harms to the human body

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.

Useful properties of cauliflower

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.

Cauliflower: benefits and harms

A significant part of the proteins consists of well-assimilated nitrogenous components, which allows cauliflower to be absorbed as easily as possible:

• Brassica oleracea contains a very gentle in structure and easily digestible cellulose, contributing to a soft but very effective bowel cleansing;
• regular use of cauliflower promotes red blood cell renewal, and a sufficient amount of magnesium and ascorbic acid greatly facilitates the absorption of iron by the body, as a result of which tissues and organs are most effectively supplied with oxygen;
• inflorescences of such cabbage practically do not contain fats, and can also be used in the diet of people who follow diets with a reduced level of carbohydrate content;

• vegetable culture contains the active component biotin, which has a pronounced anti-inflammatory effect;
• the presence of chlorophyll and powerful antioxidants has a fairly active anti-cancer effect;
• cauliflower is not capable of exerting an irritating and traumatic effect on the mucous membranes of the entire digestive tract;
• with regular use of inflorescences, a very mild choleretic effect is noted;
• cauliflower contains components and bioactive substances that help lower blood sugar.

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.

Chemical composition and calorie content

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.

The healing properties of cauliflower

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:

• the presence of a mild laxative effect of a vegetable crop is widely used in the preparation of a diet for constipation and impaired intestinal motility;
• it contains substances that burn subcutaneous fat and active ingredients; therefore, vegetable culture is popular among obese people;

Cauliflower with bechamel sauce: recipe

• regular consumption of dishes based on cauliflower minimizes the risk of skin diseases, including autumn, seborrhea, a disease that is common in different age groups;
• cauliflower dishes are recommended for the treatment and prevention of gout, as well as diseases of the liver or gall bladder;
• cabbage juice helps to normalize gastric secretion and normalizes the basic digestion processes.

Doctors and nutritionists recommend using cauliflower dishes as a very effective tool in the prevention of vitamin deficiencies, colds and to increase immunity.

Contraindications and harm

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:

• purines contained in cauliflower inflorescences in the body are able to break down to uric acid, therefore, with severe and chronic kidney pathology or with a history of gout, the use of cauliflower dishes should be strictly limited;

• with pancreatitis, cauliflower dishes are not recommended at the very beginning of a therapeutic diet, and the use of a vegetable culture is allowed in combination with potatoes or pumpkin, in the absence of individual intolerance;
• unlike white and red cabbage, with a stomach ulcer with low acidity and a duodenum, the use of cauliflower is the most appropriate, but requires attention and condition monitoring;
• Rarely enough, but individual intolerance and allergic reactions to cauliflower are found, therefore, dishes with this vegetable crop should be used carefully for the first time.

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.

Cauliflower for weight loss

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.