See the Perfect Vegetable for WEIGHT LOSS

Cauliflower is useful for cardio vascular system and prevents prostate cancer

The chemical composition of cauliflower is very diverse – it contains approximately 90% water, 3.2% carbohydrate, 0.8% minerals, 2.2% protein. It is rich in vitamins A, C, B1, B2, B5, B6. Excellent source of vitamin C and omega-3 fatty acids also contains beta carotene, caffeic acid, cinnamic acid, phytonutrients, magnesium, quercetin and rutin, nicotinic acid, and folic acid.

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It should be borne in mind that the cauliflower is not good for everyone

Cauliflower is an excellent food for people who have problems with being overweight and want to lose weight because they contain no fat – 100 g cauliflower have only 20 calories. Low calorie diet is useful for people who suffer from cardiovascular diseases and arthritis. Thanks to its nutrients; cauliflower has a strong antioxidant effect, helps the liver to cleanse toxins more efficiently and strengthens the immune system. From folk medicine is known that cauliflower prevents prostate cancer but if you combine it with turmeric increases in male potency. There have been many scientific studies that linked regular consumption of cauliflower with the prevention of various cancers, including cancer of the prostate, bladder, breast, colon and ovarian cancer. Of all types of cabbage, it is absorbed better by the body. Its pulp has a soft structure and does not cause flatulence in the body. Nature of anti-inflammatory nutrients in cauliflower have a beneficial effect in combating health problems that are caused by inflammation – Crohn’s disease, insulin resistance, inflammation of the intestines, rheumatoid arthritis, type 2 diabetes and ulcerative colitis.

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It should be borne in mind that the cauliflower is not good for everyone. People who suffer from thyroid problems should avoid its consumption, as well as people who have so-called purine problems. It is best to cook steamed cauliflower or with some water. This will limit the maximum extraction of minerals and water-soluble constituents of it. If you cook in pots, which are made of iron, sulfur compounds react with the surface of the food may become unpleasant brownish shade.

Source : dailyhealtharticles[dot]com