Cauliflower cauliflower

2002/01/01 Lorenzo, Arantza | Uranga, Ane Miren Iturria: Elhuyar aldizkaria

• Dietetika/Elikagaiak

Although the cauliflower is the most common, there is a variety of romanesque, of green colour. As the white cauliflower is usually round, the Romanesque pyramid is shaped. In the market we can find cauliflower in winter and spring.

From the nutritional point of view, like the rest of vegetables, it contains a lot of water, 3% carbohydrates, 2% fiber, some protein and no fats. Despite its low protein content, being of a purine type, it generates residues of uric acid. Therefore, it is not recommended for people with problems with this substance. Rich in regulatory nutrients: Contains vitamin C, folic acid and vitamins B1, B2 and B6. Among the mineral salts stand out potassium and phosphorus and, to a lesser extent, calcium, iron and magnesium. Like most vegetables, cruciferous, and especially cauliflower, contain phytochemical substances against cancer, such as sulfurated glycosides.

Being the family of Aza easier to digest, it is especially recommended in certain situations, especially in diseases of stomach, kidney and heart. Due to its high cellulose content, the cauliflower is not recommended for those who have a lot of wind in the intestine, nor for those who have stones in the bile, since the cauliflower can produce heaviness.

Like all the vegetables of the fox family, for its sulfur content, it has a characteristic smell of cooking. In the kitchen there is a way to reduce this smell: increase the potato when cooking. The best way to prepare the cauliflower is to steam or bake. However, the best way to take advantage of all the properties of the cauliflower is to take them raw. As it is very difficult to eat like this, here is a cauliflower juice for the most daring, which would consist of:

• 4 carrots 4 carrots
• quarter of cauliflower
• a sweet apple
• lot of parsley

Of these four ingredients, cauliflower and parsley are the richest vitamins of groups C and B. Carrots and apple are also rich in nutrients, but are mainly used to give a sweeter flavor to juice. In addition to taking advantage of all the properties of the cauliflower, this juice will help us in situations of fatigue stress.