The cauliflower, a vegetable mainly consumed in winter, it should never be missing on winter tables; it has many properties and few calories. Known since ancient times, the cauliflower it was considered sacred by the Greeks; the Romans used it to cure the most varied diseases and ate it raw; among the seafaring populations, the cabbage it was the typical food of ship crews, to compensate for necessarily poor diets during sea voyages. Growing cauliflower does not require major difficulties; those who have a small green space could try their hand at its cultivation.
The cauliflower exerts a beneficial action on health if used in the kitchen at least three times a week and is also very suitable for diets for its low calorie content (25 kcal / 100 g) and its high satiating power.
the cauliflower is rich in nutrients such as potassium, calcium, phosphorus, iron, folic acid, vitamin C and A. According to experts, the cauliflower it would be particularly indicated in case of diabetes. Some studies have confirmed the presence of anti-cancer, antibacterial, anti-inflammatory, antioxidant, antiscorbut active ingredients; according to recent scientific research, they are effective in the prevention of prostate cancer. A study conducted by the National Cancer Institute of Bethesda showed that those who follow a diet rich in cauliflower are less likely to get sick due to the presence of antioxidants (flavones), capable of counteracting the degenerative action of free radicals. It also seems to stimulate the functioning of the thyroid and its juice would be effective against gastroduodenal ulcer and ulcerative colitis.
Cauliflower and flu symptoms
Some studies would have confirmed that the juice of cauliflower is able to fight cold and flu; 2-3 tablespoons of juice obtained with the centrifuge, to be diluted with water and honey, are sufficient for consumption.
Cauliflower, purchase advice
When buying, make sure it comes from organic farming. Also make sure that it is tightly closed, compact, with a firm and spotless inflorescence: a firm and compact flower, with tightly closed florets, is a sign of freshness.
The cauliflower in the kitchen
The cauliflower it can be boiled, steamed, au gratin or used as a condiment for pasta or an ingredient in soups
There are those who prefer to cook it whole, however it is preferable to cut them into florets first: the cooking time is shortened and the bad smell is reduced.
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