The cauliflower (Brassica cauliflora) is an annual plant from the cruciferous family. It is cultivated around of the world and used both for its pleasant taste and for the important intake of vitamins and minerals it brings to the human body. The edible part of it is the capitulum, which is composed of a large number of sprout flowering and plentifully branched. The cauliflower is cultivated more in China and India, which are also the largest exporter of this product. The cauliflower is very popular in Italian and French cuisine at the time. Lately this plant occupies more and more areas.
The cauliflower contain 1.5-3% protein, 3.8% sugar and vitamins. After the amount of vitamin C, it overcome of 2-3 time the white cabbage. The daily requirement in vitamin C can be assured by eating only 50 g of cauliflower. The cauliflower also contain an big amount of vitamin B2, rich in iron, calcium, potassium, phosphorus, which a quality taste, and is easily assimilated by the human body. Due to of the high nutritional value and reduced content of cellulose, the cauliflower it is especially recommended for stomach ill patients and for children food. Having a high amount vitamin C, cauliflower protect against polyarthritis, a form of rheumatoid arthritis present at two or more joint.
The cauliflower is one of the vegetable to be consumed as often as possible. It has a lot benefits for the human body, especially if it is consumed in a cruel condition. The cauliflower contain active substances which prevent cancer and other severe conditions. It is a unique vegetable with a high concentration of nutrients. The cauliflower is rich in antioxidants and phytonutrients. It also contain calcium, which is found around cauliflower bouquets. It has an increased content of phosphorus, manganese, vitamin K, folic acid and vitamin B6. It also contain natural carbohydrates, proteins, beneficial fats and dietary fiber. The cauliflower contain omega 3 fatty acids, allicin and selenium. It has a low calorie content and is therefore ideal for those who want to lose weight. It is one of the vegetable that should be found frequently in women’s dishes because it has the ability to prevent many types of cancer commonly found among represent of beautiful sex. Studies have shown that this vegetable prevent breast cancer, ovarian cancer and other cancer commonly found among women, thanks to an active substance, Indole-3-carbinol.
Due to the high fiber content is protect the colon, reducing the risk of colon cancer. For men, the same vegetable prevent prostate cancer. The cauliflower, frequently consumed, reduce the risk of heart attack and improve the health of the heart. Due to presence of vitamin K , cauliflower make have anti-inflammatory properties, so because has heart-related benefit while maintaining low cholesterol level