Cauliflower, The Vegetable of The Moment to Discover


The cauliflower returns to the front of the culinary scene. Whether cooked raw, cooked or even roasted, this vegetable low in calories, but rich in vitamins and antioxidants, delights the taste buds of young and old. A look at the benefits of this super crucifer.

The cauliflower is gradually making a place of choice in our kitchen. Long forgotten, it is now invited in our plates of the aperitif through the main dish which now wants to be roasted in its simplest device for a tasting as surprising as tasty.

A real health and slimming ally (25 Kcal per 100 grams of cooked cauliflower), the crucifer contains many assets not to be neglected.

Cauliflower, a vegetable with multiple health benefitsCauliflower

Like all cabbages, cauliflower is an excellent source of vitamins.

It contains vitamin C, which boosts the immune system and helps fight against large and small ailments every day.

Cauliflower also contains a high concentration of B vitamins, essential for cardiovascular health and bone, and vitamin K, ideal for preserving bone strength.

His fat, fatty acid compounds, the type omega 3, can fight against the bad cholesterol, and thus to preserve the arteries.

Lastly, this crucifer also possesses antioxidant and anti-inflammatory virtues thanks to the manganese that it contains. A great asset to preserve the heart system.

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The ally of good digestionCauliflower

If (unfortunately) you suffer from problems of digestion or chronic constipation, the cauliflower helps to forget these small inconveniences.

Indeed, it is particularly rich in fiber, which boosts the digestive system, accelerate intestinal transit and prevent colon cancer.

Another advantage is its content of glucoraphanin, which eliminates certain aggressive bacteria for the digestive system.

However, we avoid consuming if one is suffering from syndrome colon irritable.

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Cauliflower in all its formsCauliflower

Cauliflower can be enjoyed in different shapes and on all occasions.

Raw, cooked, cold, hot, grilled, white, green, yellow or purple: it adapts to all tastes.

As an aperitif, it is eaten raw, in the form of dip and accompanied by sauces cocktails. It can also be made into a “dip” (sauce) in which celery, carrot sticks or biscuits are soaked.

Entry, it is savored cold and decorated with a vinaigrette sauce.

In the main course, it is enjoyed hot in the form of grain, nuggets (ideal for children who do not like to eat vegetables) or velvety.

To The naturally alleviate, there are allied foods, to slip regularly into the menus. This inflammation that causes redness, itching and “flaking” of the skin, can be appeased by eating certain foods contained in starchy makes them a formidable ally against eczema. It also protects cells against an action against free radicals. And since they are not only good to have a beautiful skin, there is no risk to try to integrate these foods into our diet and You can Follow for your healthy life.

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