Nutritional value of Cauliflower

Nutritional value of Cauliflower

Cauliflower (Brassica oleracea L. var. Botrytis) is a variety of Brassica oleracea and therefore of the Brassicaceae family.

Cauliflower is a plant that has been cultivated for a very long time and over the centuries; many varieties and cultivars have been selected. The wild form from which all these types originated, including Brassica oleracea L. var. botrytis, is native to the Atlantic coasts of western Europe.
Cauliflower is a biennial herbaceous plant, which has a not very deep tap root. On the erect stem (15 to 50 cm long) are inserted some tens of ribbed leaves, of which the outer ones are larger, of a more or less intense green color sometimes tending to gray, pruinose, while the internal ones are yellowish in color or light green and often completely cover the edible part.
In the second year, an inflorescence is formed, called head or ball, consisting of numerous flower peduncles, very swollen and variously constipated. The corymb inflorescence, which can take on a various color (white, straw yellow, green, violet) is the edible part of the vegetable.

Nutritional factsheet –
Cauliflower is a plant rich in minerals and vitamins, in particular vitamin C. It is also an antioxidant and anti-inflammatory food. It is indicated in case of diabetes as it contributes, with its action, to the control of blood sugar. Some recent scientific studies also attribute anti-cancer properties.
Below are the calories and nutritional values ​​of cauliflowers100; g of boiled cauliflower contain 40 kcal / 167 kj. Furthermore, in 100 g of product we find:
– Water 84.20 g;
– Carbohydrates available 4.40 g;
– Sugars 3.90 g;
– Protein 5.30 g;
– Fat 0.30 g;
– Cholesterol 0 g;
– Total fiber 2.40 g;
– Vitamin A 60 µg;
– Vitamin C 28 mg.

Property –
From a nutritional point of view, cauliflower is indicated to fight intestinal pathologies thanks to its vitamin reconstruction, remineralizing effects, and above all for the intestinal movement. Among the most important minerals contained in cauliflowers we find: sulfur, calcium, phosphorus, copper, iodine, selenium, magnesium.
Cauliflowers, during cooking, give off a bad smell due to the presence of sulfur-based compounds which, however, are released during cooking. The sulphides vanish at 90% after 8 minutes of cooking and are completely eliminated after 16 minutes. Cauliflowers also contain very useful nutritional substances for our body which, however, are eliminated during this process. It seems that these substances even have a cancer prevention function. For this reason it is always good to cook them in the pressure cooker, in order to reduce both the cooking time and the loss of these substances, as well as avoiding the spread of bad smells.
Among the beneficial characteristics of cauliflowers there is undoubtedly its anti-inflammatory property. This is why it can relieve pain and discomfort in cases of arthritis, heart and autoimmune diseases. Not only that, according to specific studies, cabbage has been shown to contain more iron per calorie than a steak. This, associated with the fact that the assimilation of the iron contained in foods of plant origin is facilitated by the consumption of foods rich in vitamin C, makes cabbage one of the healthiest foods. Furthermore, cabbage contains more calcium per calorie than milk, whose calcium is more complex for us to assimilate than vegetable calcium.
It should also be emphasized that this vegetable contains large amounts of omega 3, natural antioxidants that not only help us keep us healthy, but slow down cellular aging, making our skin more toned and elastic. One serving of cauliflower contains about 120 milligrams of omega 3 fatty acids and about 92 milligrams of omega 6 fatty acids. Cabbage is an important source of substances that are good for our immune system, helping it to defend itself against seasonal diseases, such as fevers and colds. and from attacks by germs and bacteria.
Finally, it is emphasized that this vegetable is also excellent against hypertension and high blood pressure thanks to the presence of glutamic acid, an amino acid that helps to lower blood pressure and, therefore, protect our body and our heart. Precisely for this organ, sulforaphane is of great help, able to reactivate NRF2, the protein responsible for keeping blood vessels cleared of accumulations of fat that are the main cause of cardiovascular diseases such as angina, heart attack, stroke and, precisely, arteriosclerosis. .
It should be emphasized that the cauliflower juice is a valid natural remedy for colds. In addition, cauliflowers help regulate the heartbeat and keep blood pressure under control; they stimulate the functioning of the thyroid gland and are useful in the nutrition of those suffering from ulcerative colitis.

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