Cauliflower has numerous health benefits. But why do nutritionists say it should be eaten more often? It is rich in protein, phosphorus, potassium and the B vitamin complex.
Nutritionists say how it should, in fact, be consumed. This vegetable contains important substances for the liver, which fight against cancer. Added to the daily diet, this vegetable decreases the risk of developing cardiovascular diseases or cancer, writes doctorulzilei.ro.
It is rich in protein, phosphorus, potassium and the whole complex of vitamin B, vitamin C and manganese. Cauliflower has many benefits for the body.
Cauliflower can be prepared in many ways, but the best way, nutritionists say, is to eat it raw.
Cauliflower also contains important substances for the liver, which fight against prostate cancer, breast cancer, colon and ovarian cancer. Cauliflower has, at the same time, the ability to eliminate cancer enzymes and resist cancer cells.
Regular consumption of cauliflower is associated with decreased risk of inflammation in diseases such as arthritis, obesity, diabetes or ulcers.
Cauliflower, along with other cruciferous vegetables, significantly improves blood pressure and kidney function.
In addition to the multiple health benefits, cauliflower also protects the digestive system. This is due to the high fiber content.
Dietary fibers in cauliflower protect the stomach and prevent the development of bacteria.
Due to the high content of purine substances, consumption is contraindicated in conditions such as gout and uraturia – urinary elimination of uric acid, exquis.ro cites.
NUTRITIONAL INFORMATION 100 grams of cooked cauliflower (boiled, drained and without salt) contain: 23 kcal/ 1.84 g protein, 2.3 g fiber, 16 mg calcium, 32 mg phosphorus, 142 mg potassium, 44 mg vitamin C , 44 microg folic acid, 13.8 microg vitamin K.
2023-09-03 22:46:16
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