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.
Characteristics –
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 taproot. On the erect stem (15 to 50 cm long) are inserted a few dozen ribbed leaves, of which the outermost ones are larger, of a more or less intense green color sometimes tending towards grey, 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, made up of numerous floral peduncles, very enlarged and variously constipated. The corymb inflorescence, which can take on various colors (white, straw-coloured, green, violet) constitutes the edible part of the vegetable.
Nutritional card –
Cauliflower is a plant rich in minerals and vitamins, especially 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 anticancer properties.
Below are the calories and nutritional values of cauliflower 100; g of boiled cauliflower contain 40 kcal / 167 kj. Furthermore, in 100 g of product we find:
– Water 84.20 g;
– Available carbohydrates 4.40 g;
– Sugars 3.90 g;
– Proteins 5.30 g;
– Fat 0.30 g;
– Cholesterol 0g;
– Total fiber 2.40 g;
– Vitamin A 60 µg;
– Vitamin C 28 mg.
Property –
From a food point of view, cauliflower is indicated to fight intestinal pathologies thanks to its vitamin reconstruction, remineralizing effects, and above all for intestinal movement. Among the most important minerals contained in cauliflower we find: sulfur, calcium, phosphorus, copper, iodine, selenium, magnesium.
During cooking, cauliflowers give off a bad smell due to the presence of sulfur-based compounds which, however, are released during cooking. The sulphides vanish by 90% after 8 minutes of cooking and are totally eliminated after 16 minutes. Cauliflower also contains nutritional substances that are very useful to our body which, however, are eliminated during this procedure. It seems that these substances even have a cancer prevention function. For this reason it is always good to cook them in a 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 cauliflower there is undoubtedly its anti-inflammatory property. For this reason it can relieve pain and discomfort in cases of arthritis, cardiac and autoimmune diseases. But that’s not all, according to specific studies, it has been shown that cabbage contains more iron per calorie than a steak. This, associated with the fact that the assimilation of 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 difficult for us to assimilate than vegetable calcium.
It should also be emphasized that this vegetable contains large quantities of omega 3, natural antioxidants that not only help us keep us healthy, but also slow down cellular aging, making our skin more toned and elastic. A 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 by helping it defend against seasonal diseases, such as fevers and colds, and from the attacks of 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 the blood vessels clear of fat accumulations which are the main cause of cardiovascular diseases such as angina, heart attack, stroke and, of course, arteriosclerosis .
It should be emphasized that cauliflower centrifuge is a valid natural remedy for colds. Furthermore, cauliflowers help regulate the heart rate and keep blood pressure under control; they stimulate the functioning of the thyroid and are useful in the diet of those suffering from ulcerative colitis.