The nutrition cauliflower or Brassicabotrytis is one of the most important places among the vegetables. According to the content of nutrients, taste and dietary properties, it has no equal among the other types of cabbage. Dishes of tender vegetables adorn any menu.

Difficult vegetable

Mankind did not meet with cauliflower in the wild-growing form, this species has been bred artificially. For a long time it was called the Syrian cabbage, probably because the first time to cultivate the culture of the Syrian producers of steel. The first scientific description of this species belongs Ib al-Beitar, the Arab botanist, who died in 1248. In the twelfth century, this vegetable crop migrated to Spain, but other countries in Europe met with cauliflower only in the 14th century.

The unique properties of cauliflower are very numerous. The great medieval scientist and physician Avicenna recommended to eat cabbage buds in winter, when the human body is not getting enough vitamins. Also, it is well known saying of Mark Twain, who respectfully called cauliflower vegetable "to form." Nature has not stinted, cauliflower providing useful properties.

Why cauliflower called color

The root system of annual plant located close to the soil surface. Cylindrical shape stalk grows from fifteen to seventy centimeters. The leaves of cauliflower light or dark green, sometimes they are bent in a spiral. The head of the fetus by which cauliflowers got its name, is a large inflorescence, consisting of tightly pressed against each other buds. They are placed on a thin pedicel have substantially different values ​​of one to two centimeters. Painting meets inflorescences of different colors and tones, from snow-white to pale violet-green and yellowish.

It is not necessary to wait until the buds blossoms bloom in this period the seed rod and cauliflower becomes tasteless, if not unfit for food. In the food consumed only with unopened inflorescence buds.

Storehouse of vitamins

The inflorescence of cauliflower - it is a real treasure of minerals, vitamins and nutrients. Its chemical composition contains vitamins of different groups. For example, retinol and Vitamin D - the so-called beauty vitamins, anti-aging skin and improve hair growth Hair: structure, characteristics of growth and development   and nails. The amount of biotin in cabbage significantly greater than available in other food products. Also, it contains vitamins B, which are responsible for the condition and the normal functioning of the human nervous system and energy metabolism.

50 grams of cabbage contain the daily dose of vitamin C. In addition, the vegetable are carbohydrates, starches, lipids, organic acids, along with trace elements - potassium, iron, magnesium and phosphorus. It is believed that the use of this type of cabbage helps prevent disruption and deformation of cells of the human body and thus prevents the development of tumors.

Choosing cabbage

When selecting inflorescence vegetables should pay attention to the head, which should be strong and heavy. Color also is not important, optionally to exclusively white cabbage was quite possible gray, yellowish tint, and green or purple - it depends on the kind and cabbage on the conditions in which it was grown. The quality of the product does not affect the coloring of inflorescences.

Framing a head of cabbage have fresh green leaves. When the vegetables have gray spots, they must be carefully cut, and it is better not to take this product.

Cooking Tips

The best way to prepare cauliflower considered her steaming. This allows you to save all the useful properties of vegetable. If you cook conventional manner, the small amount of liquid. Broth remaining after pulping cauliflower, can then be used to prepare vegetable soup or sauce. It is not necessary to cool the vegetable broth - a few spoil the delicate taste of cauliflower.

To preserve the appearance of the preparation of the water can be added a little sugar. Now taking out sprouts from the liquid, it must be lowered to one minute in cold water with a small amount of citric acid or lemon juice. To improve the taste of the cabbage and put in milk for ten minutes or fried in flour before quenching.

Cauliflower is not only suitable for the preparation of dietary foods. This vegetable, for example, very good fried in batter. Soups, side dishes, casseroles Casseroles. The variety and economy   - Cauliflower can be cooked many delicious dishes. Frequently cauliflower mixed with other vegetables and meat were added. It serves a variety of sauces: cheese, sour cream and tomato. Even cabbage can marinate or cook it in a mixture with other vegetables for freezing at home. Fresh blossoms are used for decoration of dishes Decoration of dishes: a spectacular submission   and added to salads.

Calorie diet and the use of

Cauliflower contains a minimum of calories - about 20 to 30 per 100 grams depending on the variety and growing conditions. Therefore, this vegetable is very successfully used in dietetics.

It is believed that this vegetable has a negative calorie and includes fat burning agents, but as long as the information it is not confirmed by research scientists. Despite this, lose weight with the help of the cauliflower is quite real. The cabbage is a record amount of dietary fiber, which means that it promotes rapid saturation, while having a low calorific value. So cauliflower in our time is a part of many popular diets is an excellent product and a balanced diet.

Maria Bykov

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