Cauliflower, a powerful antioxidant. How is it best to consume it?

The miraculous cauliflower belongs to the cruciferous family and is extremely nutritionally valuable. It has arrived in Europe since the 15th century and has become very popular due to its reputation as the most powerful antioxidant.

Rich in protein, phosphorus, potassium and the whole complex of vitamin B, vitamin C and cauliflower manganese have numerous benefits to the body.

Cauliflower can be cooked in many ways, but the nutritionists say it is best to eat it cruelly.

Added to daily nutrition, this vegetable lowers the risk of developing cardiovascular disease or cancer.

Also, cauliflower contains liver important substances that fight against prostate cancer, breast cancer, colon and ovarian cancer. The cauliflower also has the ability to eliminate cancerous enzymes and to resist cancer cells.

Regular consumption of cauliflower is associated with a decrease in the risk of inflammation in pre-existing arthritis, obesity, diabetes or ulcer disease.

Cauliflower along with other cruciferous vegetables significantly improves blood pressure and kidney function.

In addition to many health benefits, cauliflower also protects the digestive system. This is due to the high fiber content.

Cauliflower dietary fiber protects the stomach and prevents the growth of bacteria.

Because of the high purine content, it is contraindicated for consumption in conditions such as gout and urate.

100 grams of cooked cauliflower (boiled, drained and salt-free) contain:

  • 23 kcal
  • 1.84 g of protein
  • 2.3 g of fiber
  • 16 mg of calcium
  • 32 mg of phosphorus
  • 142 mg of potassium
  • 44 mg of vitamin C
  • 44 micrograms of folic acid
  • 13.8 micrograms vitamin K

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