Cauliflower. Recipes for health

Favorite by everyone, tasty and useful cauliflower, cooking recipes in the oven which are also good, like recipes for a couple or in a pan, has a number of advantages over other kinds of cabbage.

Otherwise cauliflower is affectionately called curly, because it is a collection of dense and juicy inflorescences collected in the head. Cauliflower is considered the most nutritious and healthy of all vegetables. According to the apt expression of Mark Twain, cauliflower is called "cabbage with higher education".

The tender fiber of this vegetable can be shown to all categories of people: healthy, and those who diet, children and adults.

Due to its medicinal and nutritional properties, cauliflower has long been used in cooking, as well as in folk medicine for the treatment of digestive organs.

Fried in butter, filled with omelets, boneless in rusks, fragrant and appetizing - all this is cauliflower. Recipes in breadcrumbs will be especially liked by those who like a crisp crust and golden color on fried cauliflower.

So what is so good and useful for cauliflower, cooking recipes that are easy and time-saving? Firstly, it contains a lot of vitamin U: it is contained in cauliflower 2%. This vitamin strengthens the epithelium of the gastrointestinal tract, stimulates the production of acids and enzymes and maintains their level in normal, improves metabolic processes, heals ulcers on the stomach and intestinal mucosa. Even the very name of this vitamin U is derived from the Latin "ulcus", an ulcer. So cauliflower, recipes from which are known to all housewives, is not only a very tasty dish, but can serve as a cure for various ailments.

With gastritis with a low acidity , fresh juice of this vegetable is used. Cauliflower is the richest source of amino acids that participate as a building material in the human body. These include: arginine, lysine, tryptophan, methionine, choline, cystine. Of particular importance is cauliflower, recipes of which are notable for availability, has activity for the gallbladder and liver, since the high content of methionine and choline in it is very important for these organs.

Since cauliflower contains as much cystine and methionine, as in fish or meat, broths from it are nutritious, tasty and useful.

Brussels and cauliflower, recipes from white cabbage and Savoy cabbage greatly adorn our diet, and serve as a wonderful side dish for meat and fish dishes, and can also be served as self-sufficient meals.

Cauliflower can be cooked for the future, for the winter. For this, it is necessary to disassemble it on inflorescences, rinse and lower into boiling salted water for a couple of minutes. It will remain firm and will not lose its color. Throw it in a colander and cool it. After this, spread the cabbage over the bags and put in the freezer. And for the whole winter you will provide yourself with delicious dinners or breakfasts. After all, defrost the cabbage in a frying pan, add a little butter and pour the beaten eggs - it's 5 minutes, and a luxurious breakfast is ready!

Phosphorus, calcium, magnesium, potassium, iron, contained in cauliflower, are easily assimilated; Pectins, citric and malic acids contained in cabbage are shown to those who want to keep their weight in the norm; Tartronic acid, included in its composition, prevents the transformation of sugars into fats.

Dietary properties of cauliflower provide metabolic and hematopoietic, bone formation and regenerative processes in the body. Cauliflower is indicated for people with diabetes: in fact, it mainly contains fructose and glucose, and only in a minimal amount - sucrose.