The name derives from the Latin word caulis (cabbage) and the flower and from the cabbage family is one of the most easily digestible for the human stomach, and we serve fresh, preserved-acidified, baked or cooked.
Vegetables marketed at this time of the year, and necessary for consumption throughout the year. The abundance of C vitamin A, B and B12 as well as folic acid elevate it to the top of the list of vegetables.
Cauliflower has been part of the world’s cuisine for a long time, but only recently, scientists have given it the importance of being an important product in the fight against cancer because it contains chemicals that block its cells. Cauliflower is a real vegetable for all those who fight excess pounds, namely a piece of bread of 13 grams, has the same energy value as 100 grams of cauliflower, or 25 calories per 100 grams.
Calcium, phosphorus and iron are the most present in the cauliflower minerals. Because of the thin cellulose membrane, the cauliflower is digested more quickly than other vegetables of this type, so it is desirable to apply it in the diet of patients suffering from gastrointestinal diseases and children. The expansion of blood vessels in the genitals, the establishment of a good blood flow, contributes to a positive effect in terms of fertility and libido.
The colors of the cauliflower
The white color is most common, but there is a rainbow-colored cauliflower that is certainly obtained in an artificial way, first appearing in England with orange, green and purple. The difference between the standard white cauliflower and the colored is only that it contains about 25 times more carotene and vitamin A as well as an anthocyanin antioxidant group that is also present in red wine, and interesting is the fact that the heat treatment does not lose color, it sounds intriguing for to try.