Cauliflower in its nutritional value is ahead of many other types of vegetables. It is distinguished not only by dietary properties, but also by its high nutritional value, taste. This healthy vegetable is a real treasury of vitamins and minerals, so it must be present in the diet of people of different ages.
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Cauliflower is absorbed better than, for example, white cabbage. Its delicate inflorescences are recommended for use for baby food, for use by people with diseases of the gastrointestinal tract. Cauliflower is indispensable for cores and diabetics.
What is useful cauliflower
To prepare a variety of dishes, usually only cauliflower inflorescences are used, but you can also eat its leaves and flowers. After freezing, canning, stewing, pickling, boiling or frying, valuable substances in unusual cabbage are preserved, which is why its popularity is so high among people leading a healthy lifestyle.
Dietary cauliflower less irritates the gastric mucosa than white cabbage. It positively affects the state of the nervous system, dishes from inflorescences are considered an excellent means of cancer prevention. Cauliflower can be eaten even with a stomach ulcer, duodenal ulcer, it does not cause bloating, and other unpleasant symptoms. This product is also recommended for combating obesity.
Cauliflower contains vitamin C. 50 gr. inflorescences can give the human body a daily dose of ascorbic acid. The product has a lot of vitamin H, biotin is responsible for the condition of the skin, hair and nails.