Why cauliflower is useful

Cauliflower, called cauliflower, is not as widespread as cabbage, but it is nevertheless very popular in cooking. The benefits and harms of cauliflower make it an interesting raw material for home medicine and cosmetology, so it’s interesting how to understand its properties.

What is Cauliflower

At first glance, it seems that the name of the vegetable contains its main difference from other varieties, and that its uniqueness lies in the unusual colors of the heads. But it is not so.

In fact, the name is due to the fact that not the leaves of the vegetable are used for food, but its flowers - unblown shoots. As for the shades, the inflorescences of the vegetable can indeed be colored cream, purple, green or orange. But this feature remains secondary.

Composition and calorie content of cauliflower

The nutritional value of a product directly depends on the method of its preparation - for example, the calorie content of fried cauliflower will always be higher than that of boiled one. However, 100 g of fresh flowers contain only 30 calories.

At the same time, 90% of the composition is just water, another 4% is carbohydrates, and proteins are in third place - in the amount of 2.5%. Fiber (about 2%) and fats (0.3%) take an insignificant share.

What vitamins and minerals are contained in cauliflower

The particular benefit of the product lies in its rich elemental and vitamin composition. The following vitamins and substances are present in the vegetable:

• B vitamins;
• vitamin H;
• vitamin E;
• vitamin C in large quantities;
• iron;
• manganese, potassium, phosphorus;
• folic acid;
• amino acids.

The benefits of cauliflower for the body

The vitamins and minerals present in the vegetable make it extremely valuable for health. Cabbage inflorescences:

• strengthen the heart and blood vessels;
• maintain a healthy microflora in the intestines;
• have a mild antimicrobial and anti-inflammatory effect;
• reduce harmful blood cholesterol;
• improve mood and have a sedative effect on the nervous system;
• reduce the risk of developing cancer;
• give vigor and help fight chronic fatigue.

For women

The benefit of the product for women is that it evens out the hormonal background, makes it easier to endure monthly ailments and PMS. In addition, the use of the product is very good for the appearance - the hair becomes stronger, the skin of the face is slightly rejuvenated.

For men

For men, the main benefit lies in the fact that the product helps maintain the health of blood vessels and the heart system - men are much more prone to heart attacks and strokes than women. The use of the product has a positive effect on the urogenital area.

The benefits of cauliflower for babies and older children

The product is approved for baby food from 6 months of age. True, it is recommended to boil and chop cabbage before offering it to a baby - this way it will be absorbed faster and easier. Fresh cabbage can also be given to children over 8 months old. The benefits of cauliflower for a child is that the product strengthens children's immunity, supports healthy intestinal and stomach function, and supplies the body with the most valuable substances.

The benefits of cauliflower during pregnancy

Due to its high content of proteins, amino acids and valuable minerals, cauliflower is very useful for pregnant women. You should only beware of it in case of serious kidney problems, since it is a strong diuretic.

Can cauliflower be breastfed?

A nursing mother will benefit from the product, but cabbage can provoke colic in a nursing baby. Therefore, it is introduced into the diet only when the child reaches 3 months, and begins with well-boiled inflorescences.

Slimming cauliflower

The benefits of cauliflower for weight loss are expressed in the fact that the product stimulates metabolism, prevents constipation, and helps to remove toxins from the body.

Features of the use of cauliflower for various diseases

An extremely useful product has a healing effect on the body. But with certain ailments, its use must be approached with caution, observing some rules.

With pancreatitis

Inflammation of the pancreas imposes strict dietary restrictions - however, cabbage remains approved for use. Even during periods of exacerbation, it can be used boiled in mashed potatoes or as part of soups - but not daily, but occasionally.

With gastritis and stomach ulcers

With acute and chronic gastritis and ulcers, the product can be consumed, but only stewed or after steaming. Cabbage is easily digestible, has a mild anti-inflammatory effect and regulates microflora.

With gout

With gout, you should not use the product. In addition to nutrients, cabbage also contains harmful purine compounds.

If you don't want to give up the product, you can try to use it no more than a couple of times a week. But before that, you need to consult a doctor.

With cholecystitis

In case of exacerbations of cholecystitis, it is recommended to temporarily remove the product from the diet. But in the chronic course of the disease, cabbage will be beneficial, since it promotes the outflow of bile. It is best to eat a boiled, baked and steamed vegetable, or it can be finely grated for better absorption.

With diabetes

In both types of diabetes, cabbage will be beneficial because it is low in calories, easily digestible and does not raise blood sugar levels.

Traditional medicine recipes with cauliflower

For various painful conditions, the product can be used as a remedy. Cabbage helps with gastritis, kidney disease, bronchitis, cardiovascular ailments and various inflammations. There are several effective recipes based on it.

For heart ailments

Cauliflower juice with horseradish and honey will be valuable to strengthen the heart. They make a drink like this:

• a small amount of fresh cabbage juice is mixed with 150 g of grated horseradish;
• add 2 teaspoons of honey and a pinch of chopped parsley to the drink;
• mix.

Drink the remedy for 3 sips twice a day for a month.

For gum disease

To relieve gum disease, you can mix fresh cabbage juice with an equal amount of pure water and rinse your mouth several times a day until the problem goes away.

From atherosclerosis

The following remedy will be useful to strengthen blood vessels:

• carrot, beetroot and cabbage juice - 200 ml each - mixed in one bowl;
• add a little lemon juice and fresh horseradish juice to the drink, as well as 50 ml of vodka;
• supplement the product with 2 teaspoons of honey and mix.

The drink is taken in a teaspoon three times a day before meals, and it is allowed to dilute the product with water.

The use of cauliflower in folk cosmetology

The product has a beneficial effect on the skin of the face. And in particular, a strong effect is given by the external use of cabbage inflorescences - in the form of masks.

• To moisturize your skin, mix 2 large spoons of crushed buds with 1 teaspoon of aloe vera juice and olive oil.
• To relieve irritation, two small cabbage inflorescences can be poured with hot cream, then cooled and added to the mixture with a teaspoon of castor oil and honey.

All masks are kept on the face for no more than 20 minutes, after which they are washed off with warm water. It is recommended to use home cosmetic products no more than 3 times a week.

How to cook cauliflower deliciously

The range of culinary uses of the product is truly immense. It is used by:

• in salads and soups;
• in main courses and side dishes;
• in cutlets and casseroles;
• in vegetable pies and pies.

Also, cabbage inflorescences can be used just like that, as a separate dish.

The product can be boiled, fried, stewed and baked, but the greatest benefits are preserved in fresh vegetables. Even with a short heat treatment, some of the valuable properties are still lost. But, for example, during cooking, vitamins pass into broth - therefore, the cauliflower broth can not be poured out, but used to make soup.

Cabbage inflorescences go well with a variety of products - any vegetables, meat and fish, flour products and cereals, with herbs and cheese, potatoes.

Boiled

Before cooking, the head of cabbage must be cut and divided into small inflorescences. How much to cook cauliflower? Not more than 15 minutes - the finished inflorescences should be pierced with a fork, but not too soft. It is best to cook the vegetable with the lid on the pot open to help maintain its original color.

Stew

The fresh vegetable is also divided into small inflorescences, lightly poured with salted water and boiled for 5 minutes after boiling. After that, the product is mixed with other vegetables and spices, poured with sour cream with water and stewed in a pan for another 5 - 7 minutes.

Baked

For baking, the inflorescences need to be laid out on a baking sheet, carefully pour over with oil, add salt and other spices. In an oven preheated to 200 degrees, the dish should be baked for about 20 minutes - until the inflorescences acquire a pleasant golden hue.

Fried

Frying a vegetable is very simple - put the inflorescences in a frying pan greased with olive oil, and add salt, garlic, pepper or other spices if desired. Fry cabbage over medium heat until golden brown. Pour lemon juice over the finished dish to enhance the taste.

Steamed cauliflower

To steam the product, you need to boil some water in a large saucepan, and then place a special metal basket with cabbage inflorescences on top so that it does not touch the surface of the water. Cover the pot and net with a lid and wait 5-10 minutes - this is enough time for steam processing.

How much cauliflower can you eat per day

For all the benefits of the product, its daily consumption should be limited - excess leads to flatulence and indigestion.

• Healthy adults are allowed to eat up to 1.5 kg of product - but this is the maximum. In practice, it is better to listen to your feelings and consume the product in smaller quantities.
• For those suffering from ulcers or chronic gastritis, it is better to limit yourself to only 150 g of the product per day.
• Women, while carrying a child and during lactation, should eat from 50 g to 200 g of a vegetable - and not every day, but only twice or three times a week.
• Cauliflower puree for babies should be given half a teaspoon at all - and no more than twice a week.

How to choose a cauliflower when buying

The freshness and quality of a product is determined by its appearance. A good head of cabbage should be heavy and firm, without black spots and dots on the surface of the inflorescences, with fresh green leaves. The inflorescences themselves should be located as close to each other as possible.

Storing cauliflower

Store-bought vegetables are kept fresh in the refrigerator for a maximum of 2 weeks. So that the head of cabbage does not deteriorate even earlier, it should be tightly wrapped in cling film or paper, and the leaves should be cut off beforehand.

If the vegetable needs to be stored for a long time, then it makes sense to freeze it. It is inconvenient to put a whole head of cabbage in the freezer, so it is usually cut into small strips and packaged in bags or containers. The benefits of a frozen vegetable lasts up to a year.

The harm of cauliflower and contraindications

If used carelessly, the product can harm the body. There are several contraindications. The vegetable cannot be eaten when:

• acute ulcer or gastritis;
• ailments of the thyroid gland;
• severe kidney disease;
• hypertension;
• heart failure;
• individual allergies.

Care should be taken to approach cabbage with gout and after operations on the peritoneum.

Conclusion

The benefits and harms of cauliflower go next to each other, but for most people this product will prove to be very valuable. With proper preparation and compliance with the measure, cabbage will delight you with its mild taste and strengthen the health of the body.