Cauliflower is a vegetable having a place with the cabbage family (broccoli, cabbage, kale) with high nutritious esteem and low calorie esteem. In the Mediterranean, particularly in Italy, it was developed back in the sixth century BC, and in whatever is left of Europe it started to develop in the mid twelfth century.
In the diet, flowers and leaves are used. If you want to be slim and healthy, this is a grocery you should have on your menu a little more often. Nearly no fat, there are few carbohydrates, and therefore a little calories (25cal / 100g). Contains mineral salts in larger amounts and folic acid. It is rich in vitamin C, K, fiber and phytosterols, among which the most common are lutein and zeaxanthin.
All these phytonutrients act double, prevent the harmful action of enzymes that cause the appearance of various types of cancer, and enhance the action of those enzymes that inhibit the growth of cancer cells. In this way, the liver enhances neutralizing potentially toxic substances that can cause damage to cell membranes and molecules such as DNA. The suggested dosage for health, growth counteractive action and viticulture is three to five feast cauliflower for each week. Notwithstanding being a powerful anticancer vegetable, researchers affirm that it lessens the danger of various sclerosis and stroke. Indeed, examines demonstrate that odds for a stroke are decreased by as much as 52% if the eating regimen incorporates vegetables (and natural products) with white “meat”. The plant filaments contained in this plant back off the trading of sugars in the body. For the best utilization of supplements, it is proposed that the cauliflower is cooked for a brief timeframe in light of the fact that it keeps every one of the supplements and enhances their use in the body.
Those who suffer from intestinal inflammatory diseases, stomach problems should be careful because they are more difficult to digest for the presence of cellulose (and can create bloating and gases).