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Benefits and Properties of Cauliflower

Benefits and Properties of Cauliflower

Winter came, and with it the season of cauliflower. The best time to buy is best between the months of September and January is when richer and more economical find. Attentive to this article where I talk about the properties of this vegetable that belongs to the cruciferous family, which are also part broccoli, cabbage, cabbage, turnip or radish, all characterized by their healing and protective properties.

The origin of the cauliflower is old, it was cultivated in the Middle East thousands of years ago, but was not consumed as food, but served as a remedy for headache or diarrhea. It would be to the sixteenth century when, on arrival in France, would begin to be used as food. A century later cauliflower was cultivated in most of Europe.

The three varieties of cauliflower most commercialized are white cauliflower, green and purple. Depending on your cycle, there extra early in September, early in November, is the mid season in January, and late in March. All of them are highly recommended for its high fiber, low calorie intake and also because the price is cheap.

Features and benefits
The major component of cauliflower is water. If we add its low content in carbohydrates, proteins and fats, we are talking about a food of low caloric intake. Cauliflower is a good source of fiber, and vitamins and minerals. The presence of vitamin B1, B2, B3, B6 and C as for its mineral content, cauliflower a food rich in potassium, phosphorus and folic acid. It also contains a lesser amount, iron, magnesium and calcium.
Cauliflower highlights its high in folates, involved in the production of red and white blood cells in the synthesis of genetic material and the formation of immune system antibodies.
Furthermore, in recent years it has been discovered that cauliflower contains a high level of phytochemicals, which helps prevent some degenerative diseases and stimulates the immune system, due to its antioxidant capacity.

Diseases and Cauliflower
Cauliflower is beneficial in cases of hypertension, it favors the elimination of excess body fluids, has laxative properties, is ideal in diets for weight control, has diuretic action, is a cerebrovascular natural antioxidant, helps prevent cardiovascular diseases and by its content in folate cauliflower is a vegetable to be considered in the diet of pregnant women, and also helps to reduce blood cholesterol rates and good blood glucose control in people with diabetes.

Tip: We recommend this recipe to give a special touch to the cauliflower a cauliflower gratin with blue cheese Castello Danablu.

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