Cauliflower has many health benefits. But why do nutritionists say they should be consumed more often? It is rich in protein, phosphorus, potassium and the vitamin B complex.
Nutritionists say how they should actually be consumed. This vegetable contains important liver substances that fight against cancer. Added to daily nutrition, this vegetable lowers the risk of developing cardiovascular disease or cancer.
Cauliflower, Health Benefits. It is rich in protein, phosphorus, potassium and the whole complex of vitamin B, vitamin C and manganese. Cauliflower has many benefits over the body.
Cauliflower can be cooked in many ways, but the nutritionists say it is to eat it cruelly.
Also, cauliflower contains liver important substances that fight against prostate cancer, breast cancer, colon cancer 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 diseases such as arthritis, obesity, diabetes or ulcer.
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.
Due to the high content of purine substances, it is contraindicated consumption in conditions such as gout and urate (urinary acid removal)
100 grams of cooked cauliflower (boiled, drained and salt free) contain: 23 kcal / 1.84 g protein, 2.3 g fiber, 16 mg calcium, 32 mg phosphorus, 142 mg potassium, 44 mg vitamin C, 44 micrograms folic acid, 13.8 micrograms vitamin K.