Cauliflower: composition
In this form of cabbage contains 2-3 times more ascorbic acid and protein in comparison with cabbage. And it is rich in vitamins, for example, contained 50 g of the RDA for vitamin C.
Other vitamins - D, A, E, PP, H, K, B - are also present in sufficient quantity. Biotin (vitamin H), which is able to maintain the beauty and often included in cosmetics contained in cauliflower in large quantities.
In cauliflower also contain other necessary components: carbohydrates, fats, acids (unsaturated fatty acids and organic), sugars, starches, macronutrients (Ca, K, Cl, P, Mg, S, Na), trace elements (Fe, Mn, Cu , Zn, Mo, Co).
Cauliflower: useful properties
Vitamins and minerals present in the cauliflower improve defense against reactive oxygen species. A enzymes (complex organic substances) contribute to the effective elimination of toxins. The above properties prevent cauliflower provide damage and deformation of cells, which, in turn, is a kind of prevention of occurrence and development of tumors.
In a number of diseases associated with disruption of the gastrointestinal tract, endocrine system, urinary and respiratory tract necessarily diet includes cauliflower, as part of therapeutic feeding. Due to the fine cell structure and the minimum content of crude fiber Cauliflower is easily digested and absorbed and does not irritate the stomach.
Cauliflower: calorie
Cauliflower has a very low calorie (21 calories per 100 grams) and rapidly causes a feeling of satiety. Due to this, it can be incorporated into the various diets. Moreover, food made from this product have excellent palatability.