Cauliflower, Cauliflower

Cauliflower is invaluable to the human body. It is known in our country and is often present on our table in various forms. It retains its properties even when frozen, so it can be consumed all year round. In the following lines we will pay attention to the composition, the health benefits of vegetables, as well as the cases in which its intake is not recommended.

Composition of cauliflower

Cauliflower contains a huge amount of vitamins C, B1, B6, B2, PP, A, N. The composition also includes potassium, calcium, sodium, phosphorus, iron, magnesium. Cauliflower is also rich in pectin, malic, citric, folic and pantothenic acids. The daily dose of vitamin C is contained in 100 grams of fresh and 200 grams of boiled cauliflower. 

Vegetables contain mineral salts, proteins and carbohydrates. Its proteins are rich in valuable amino acids (arginine, lysine). This type of cabbage contains a lot of cellulose, which is easily processed by the body, thanks to its delicate structure. Most of the nitrogenous substances in vegetables are easily digestible protein compounds, so it is best absorbed by the body compared to other types of cabbage.

Iron in vegetables is 2 times more than in peas, peppers, lettuce, and 3 times more than in zucchini and eggplant. Ascorbic acid is 2-3 times more than its amount in white cabbage.

Health benefits

As we have already said, thanks to its thin structure, cauliflower is best absorbed by the body of all varieties of cabbage. This is the reason why the product is especially useful in dietary nutrition in cases of gastrointestinal diseases.

Cauliflower can be considered a record holder in terms of biotin content among the available foods present in our daily diet.

Biotin, also known as vitamin H, prevents inflammatory processes in the skin; prevents the appearance of a specific disease of the skin glands called seborrhea. The vitamin is often included in the composition of products designed for facial and hair care.

Cauliflower has less coarse cellulose than white vegetables, which is the reason for easier digestion and less irritation of the gastric mucosa. Vegetables are also useful for inclusion in children's nutrition.

In case of reduced secretory function of the stomach, dishes of boiled cauliflower are recommended for consumption. In case of stomach and duodenal ulcers, cauliflower is allowed to be eaten, but not white cabbage. In diseases of the liver and bile, it is recommended to eat only vegetables that increase bile secretion and contribute to the regular release of the intestine. Cauliflower also belongs to them.

Regular inclusion of this vegetable in the diet reduces the risk of developing breast cancer in women and prostate cancer in men. Both cauliflower and other varieties of cabbage are a prophylactic against the development of cancer.

Cauliflower juice is recommended for gastritis, diabetes, bronchitis, impaired kidney function and liver disease.

Contraindications

Cauliflower is not recommended for inclusion in the menu of people suffering from increased stomach acidity, ulcers, acute enterocolitis and intestinal cramps. If the vegetables are consumed in the presence of the listed health problems, the pain intensifies, irritation of the gastric mucosa and intestines may occur.

Cauliflower should not be eaten by people who have recently undergone surgery on the abdomen or chest.

This variety of cabbage should be treated very carefully by those suffering from kidney disease, high blood pressure. For gout patients, vegetables can be dangerous because they contain purines, and if they accumulate in large quantities in the body, the concentration of uric acid increases, which in turn can lead to recurrence of the disease.

People who know they are allergic to certain foods need to be careful with cabbage.

Doctors also note an adverse effect of vegetables on the thyroid gland. All products from the broccoli family are able to cause the development of the so-called goiter.