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We live in an information technology society, where in the pursuit of new achievements there is no time to pay attention to our health. A lot of money is spent on magic tubes, but the result is not always there. No one is against vitamins in tablets, but we should not forget about natural products. They are truly a storehouse of useful substances. One of these is cauliflower.
History is a very interesting science, whether it concerns humanity or food. The birthplace of cauliflower is Crete. The Romans were the first to eat it. She came to Europe in the 16th century, but the climate did not suit her and she took root badly. But in the 19th century, a French scientist bred cauliflower seeds suitable for the climatic conditions of Europe. Since that time, it has become available to all people.
The benefit of cauliflower is that it contains a large amount of beneficial trace elements. These are calcium, iron, phosphorus, magnesium. Thanks to fiber and rare sugars, the work of the digestive system improves. It is 1.5 times richer in proteins compared to white cabbage. It contains a number of acids: folic, malic, citric.
Cauliflower contains vitamins B1, B2. It is extremely rich in vitamin C. Its daily rate is contained in 100 grams of fresh cabbage and 200 grams of fried cabbage. Cabbage leaves have such a structure that they are very well absorbed by the body.
The benefit of cauliflower is that it is a dietary product. It is used in the preparation of baby food. It is recommended to give it as a first feeding.