The benefits of cauliflower nutrition is very good as this
vegetable contains important and essential vitamins including a
range of B vitamins - vitamin B3, vitamin B5, vitamin B6. |
The nutritional value of cauliflower is very high as it also
contains a high content of vitamin C and just one large serving
of cauliflower will provide adults with their recommended daily
allowance. |
Cauliflower
The vitamin C content combined with the zinc and folic acid that
this vegetable contains, benefit the health in many ways by
providing healing qualities, helping to strengthen the immune
system, protecting reproductive health. The B vitamins energize
the body and assist brain function and memory by increasing our
ability to focus and concentrate.
The health benefits of
cauliflower are excellent and there is a lot to gain from eating
this vegetable. This healthy vegetable can even help allergy
sufferers, for example, those who suffer from skin conditions,
allergies and asthma. Cauliflower also provides other essential
nutrients such as iron and potassium.
Cauliflower is low
in calories and carbs, and a very good, healthy vegetable
particularly when eaten raw. The amount of calories in
cauliflower depends on the way that the it is cooked, for
example if the vegetable is baked, grilled, roasted, steamed,
mashed, microwaved or boiled. The following calorie guide can be
used to calculate the amount of cauliflower calories and carbs:
Calories
in Cauliflower per 100 grams:
Cauliflower Boiled - 28 calories / 2.1 carbs in cauliflower
Cauliflower Frozen- 26 calories / 1.9 carbs in cauliflower |
Cauliflower
Cauliflowers are large vegetables that belongs to the cabbage
family. The actual cauliflower is white and grows surrounded by
big rich green leaves (sometimes purple leaves). Cauliflower is
a member of the cruciferous family of vegetables.
The History of Cauliflower
Cauliflower is believed to have originated from China centuries
ago. It was then introduced to the Middle East and made its way
to Europe during the 12th century when it was introduced by the
Moors. When cauliflower was first grown, it was much smaller
than the cauliflowers that we commonly recognize today. It
shared similarities with dwarf and baby cauliflower. Purple
cauliflower was commonly grown in Italy and Sardinia and is
becoming increasingly popular in other countries during more
recent times.
Varieties of Cauliflower
Broccoflower:
this particular variety is a cross between cauliflower and
broccoli. It looks like normal cauliflower but is pale green in
color as opposed to creamy white. Broccoflower is cooked in
exactly the same way as cauliflower but its taste is slightly
different as it typically has a milder flavor.
Romanescoes:
Another similar variety, which is also a cross between broccoli
and cauliflower, is Romanesco. This particular type of vegetable
can be green or white in color, and is typically smaller than
regular types of cauliflowers. The taste, however, is very
similar.
Picking and Storing Cauliflower
The cauliflower itself should be a creamy white color and
blemish free with no signs of black or yellowing. It should be
firm to the touch and encircled by rich green healthy and
vibrant leaves. Cauliflower should be cooked and eaten as soon
as possible after it has been bought, as this is when it will
contain the highest nutritional value. Cauliflower should be
stored for no longer than 1 or 2 days, in a cool place. Any
longer than this, and it will begin to lose its quality,
freshness and nutritional value.
Cooking Cauliflower
The nutritional value of cauliflower is outstanding. It is
important to remember that one of the nutritional facts about
cauliflower is that it loses essential vitamins through the
cooking process so always take care not to over-cook this
vegetable. Cauliflower is versatile and can be cooked in many
ways including steaming, boiling, frying, stir-frying, roasting
and mashing.
Cauliflower
shouldn't be too soft or tender when eaten. Test florets after
five minutes or so of boiling. Check whole cauliflowers after
ten minutes of boiling. Cauliflower can be eaten raw and makes a
great addition to salads. Raw cauliflower provides a rich source
of vitamins and minerals.
If you do not want to eat this vegetable raw, try blanching it
first for a few minutes in boiling water then running it under
cold water. There are many delicious and nutritional recipes for
cauliflower to choose from and this particular vegetable taste
great with a sauce, for example cauliflower cheese in particular
is a very popular cauliflower recipe. This vegetable compliments
meats and other vegetables very well.
|
|