Cauliflower is known exclusively as a cultivated plant; it does not occur in the wild. Initially, this plant was grown by the Arabs, and in the XII century it was brought to Cyprus, Italy and other European countries, where it was named “Syrian cabbage”. Russian nobles got acquainted with this vegetable under Catherine II. Currently, cauliflower ranks second after white cabbage in terms of cultivation. It has firmly taken root in many countries of the world due to its taste and useful properties.
Properties of cauliflower
Composition and useful properties of cauliflower
The second name for cauliflower is curly. It contains a huge amount of vitamins, minerals and amino acids. In many respects, it is superior to other vegetables, and among other types of cabbage, it has no equal. Its inflorescences contain a large amount of vitamins A, group B, C, D, H, K and U. Of the essential minerals, cauliflower contains compounds of iron, potassium, calcium, magnesium, copper, molybdenum, sulfur, phosphorus, zinc and others. In addition, it is rich in valuable amino acids such as arginine, tryptophan and lysine.
The fiber in kale is thinner and more delicate than in other vegetables, so it does not irritate the mucous membranes of the stomach and intestines and is easier to digest. It contains a large amount of protein, which, moreover, rarely causes allergic reactions. Thanks to this, its inflorescences are allowed for use in various diseases of the digestive tract, and pediatricians recommend cauliflower as the first complementary food for babies.
In high-quality cabbage, inflorescences are dense and heavy, the leaves surrounding them are green. But dark spots appear when the vegetable begins to deteriorate, so they need to be removed or not used at all.
With all the variety of nutrients, the calorie content of cauliflower is only 29 kcal per 100 g of product. And the saturated and unsaturated acids contained in it not only nourish the cells, but also help in the fight against excess weight.
Application of cauliflower
Due to its composition, cauliflower is not only a nutritious product, but also a valuable medicine. This vegetable is recommended for dietary nutrition for stomach and duodenal ulcers (while white cabbage is contraindicated in these diseases), liver and gall bladder diseases. Also, its regular use lowers cholesterol levels, strengthens the heart muscle and blood vessels, and has an antitumor effect.
It should be remembered that, despite the ease of assimilation, there are cases of individual tolerance of cauliflower. In addition, it should be used with caution for gout.
In folk medicine, freshly squeezed kale juice is often used. Daily three times its use for half a glass an hour before meals for a month helps with gastritis with low acidity. Using the same remedy, you can fight hemorrhoids.
Gargling with cauliflower juice diluted with water in a 1: 1 ratio helps with diseases and inflammation of the oral cavity. For burns and cuts, curly cabbage is used externally as a wound healing agent. To do this, crushed inflorescences are mixed with egg white and applied to the damaged area in the form of a bandage.