From the same family as broccoli and cabbage, cauliflower is a healthy bouquet of vitamins, minerals and trace elements. Encloses between its stems powerful nutrients that make it a superfood very estimable. Like all cruciferous vegetables, it gives off a characteristic odor during cooking but the counterpoint is his mild flavor and texture.
Cauliflower is loaded with vitamin C and citric acid, which enhances the beneficial action of that substance. Its vitamin C content is such that a 100-gram serving of this vegetable would cover 100 percent of the daily need for this vitamin. And besides being a good source of that substance, also Cauliflower is rich in folic acid, which is what pregnant women take as a preventive of fetal malformations.
Also, this vegetable contains interesting amounts of B vitamins and carotenes, antioxidant substances that block the damaging effect on the cells of the organism of the free radicals.
Not as common in stews as its relative, closed cabbage or cabbage, cauliflower is characterized by its smell when cooked (like other crucifers), although later its mild texture and flavor, together with its whitish color, offer many possibilities. culinary and multiple results on the table.
Rich in minerals
Along with its numerous vitamins, this vegetable has a great profusion of minerals. Above all it is rich in potassium. But it also has, although in smaller quantities, calcium, phosphorus, magnesium, iron and zinc.
They accompany these nutrients, likewise, small amounts of trace elements, such as chromium, manganese, and selenium, which have important antioxidant, protective, and regulatory functions.
Most of the weight of this food is water, its main component, and it is not very caloric either. It has between 22 and 30 calories per 100 grams, so it is ideal to incorporate it into weight control diets.
To its low power in carbohydrates is added its minimal presence of proteins and fats, characteristics that make cauliflower healthy for the daily diet. On the contrary, this vegetable has a significant content of dietary fiber.
High in gases
Cauliflower is a easily digestible vegetable, even though it may produce some flatulence.
That is why it is not a contradiction that its intake is recommended in case of gastritis, ulcers, constipation, and diverticulosis (weak areas in the wall of the intestine).
Although it can be heavy for people who suffer from the gallbladder, in the case of gases it is the manifestation of a good effect on the body.
Is it compatible to produce gases and, at the same time, a good effect on the digestive system?
Yes, because the fact that gases are produced means that there is an intestinal digestion of the fiber we eat. This digestion produces short-chain fatty acids inside the intestine, which is an essential nutrient for the protection of the internal intestinal mucosa. That gives preventive properties against colon cancer.