Benefits and properties of cauliflower

cauliflower

Cauliflower is one of the best vegetables that we can incorporate into our diet because there are many properties that we can take advantage of.

Cauliflower Origin

Cauliflower belongs to the brassicaceae family and is related to cabbage, broccoli, cabbage, Brussels sprouts, etc.
Cauliflower comes from the eastern Mediterranean regions. Its cultivation first arrived in Italy and from there it spread throughout Europe.
There are many varieties of cauliflower that exist because they are grown all over the world.

Best-known varieties of cauliflower

According to the color we find:

  • White Cauliflower: It is the best known. They are grown by covering them with green leaves to prevent them from the sun.
  • Green cauliflower: grown by exposing it to the sun’s rays. It is more aromatic than white and is also richer in vitamin C.
  • Purple cauliflower: very rich in anthocyanins, pigments with great antioxidant action.

According to its production time:

  • Spring cauliflowers: they require cold climates and the harvest is done in late spring or early summer.
  • Summer and fall cauliflowers: they are planted in the months of May or June and are available from September. They don’t need a climate as cold as spring cauliflower.
  • Winter cauliflowers: They are collected during the winter months. They are available in November and December, early and mid-season calls that are collected in January and February.

Benefits and properties of cauliflower

There are many properties of cauliflower and, therefore, many benefits that its consumption can bring to our health.

Let’s look at some of these properties:

  • Ideal in diets to lose weight, because it provides very few calories.
  • It is a very diuretic food because its water content is very high.
  • Promoting the production of white and red blood cells is one of the properties of cauliflower.
  • Strengthens the immune system.
  • It favors the absorption of iron.
  • Cauliflower has antioxidant properties.
  • Its consumption reduces the risk of cardiovascular diseases.
  • It is very rich in fiber, so it helps regulate intestinal function.
  • It helps prevent colon cancer.
  • Its richness in folates makes its consumption very advisable by pregnant women.

In spite of all these magnificent properties of cauliflower, there are some people who cannot consume it because it produces great flatulence and bad digestion, especially if it is combined with greasy or starchy foods. Ideally, combine it with other vegetables and consume it at lunchtime (better than for dinner).

Nutritional information of cauliflower (per 100 g)

  • Water: 91 g
  • Energy. 25 kcal
  • Fat: 0.21 g
  • Proteins: 1.98 g
  • Carbohydrates: 5.20 g
  • Fiber: 2.5 g
  • Potassium: 303 mg
  • Calcium: 22 mg
  • Phosphorus: 44 mg
  • Magnesium: 15 mg
  • Iron: 0.44 mg
  • Sodium: 30 mg
  • Manganese: 0.157 mg
  • Folates: 69 mcg

In addition, cauliflower contains the following vitamins

  • Vitamin C: 46.4 mg
  • Vitamin A: 19 IU
  • Vitamin B1 (Thiamine): 0.057 mg
  • Vitamin B2 (Riboflavin): 0.063 mg
  • Vitamin B3 (Niacin): 0.526 mg
  • Vitamin B5 (pantothenic acid): 0.696 mg
  • Vitamin B6 (Pyridoxine): 0.222 mg
  • Vitamin B9 (folic acid): 57 mcg
  • Vitamin E: 0.040 mg

We can take advantage of the benefits and properties of cauliflower by eating it raw as an ingredient in a delicious salad.

How can we consume it?

But with it we can cook a wide variety of dishes: you can cook steamed or baked, also battered and fried, you can prepare delicious meatballs, prepare a rich puree…., Finally there is a wide variety of dishes in which We can use cauliflower as an ingredient.

Did you know…?

China is the world’s leading producer of cauliflower.
There is a cauliflower dedicated to haute cuisine called “mini cauliflower”.
In a perforated plastic bag we can keep it in the fridge for a week.

We can also freeze it: first we will scald it for a few minutes in boiling water.
To avoid the unpleasant smell that cauliflower gives off when cooking it, we can add a potato or an apple to the cooking water.

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