Cauliflower: calories, properties and composition
Introduction and description
Cauliflower is an annual cruciferous plant. The root system is located close to the soil surface. The plant has a cylindrical stem, leaves (from green to dark green) with petioles, heads round or flat-round.
Brush flower thick - from the shortest (3 cm) to long (about 15 cm). Cauliflower, the caloric content and properties of which will be considered in this article, received its unique name because of the head, which consists of thickened fleshy peduncles, which look very much like an expanded inflorescence.
A bit of history
Cauliflower, the caloric content of which is considered insignificant, originated from the lands of the Mediterranean, where it was probably brought out by Syrian fellahs, therefore it was called Syrian cabbage for a long time. The scientific description of cauliflower belongs to an Arab botanist named Ib el Beytar (1197- 1248), which introduced the scientific description of cauliflower. In the 12th century, the Arabs imported this vegetable into Spain. However, for several centuries, Cyprus was practically the only supplier of cabbage seeds to Europe. And only by the 14th century, cauliflower, the caloric content of which you learn from the continuation of the article, became widely used in France, Holland, Italy and England. In Russia, this exotic vegetable was grown only at the end of the 17th century, when Catherine II introduced it into the daily diet. At first, an unusual product was served only at the tables of members of the royal family and notable grandees: the seeds were discharged from the island of Malta, which cost a considerable amount. “Curly” cabbage did not take root for a long time in Russian kitchen gardens, did not mature, and demanded special conditions. But today in Russia, about 50 varieties of cauliflower are already fluent in small quantities. And still cauliflower is an important guest on the table of every European, American and Japanese.
Cauliflower, which is really low in calories, is recognized in cooking as a dietary product. Many gourmets mark its property to preserve a unique taste even after heat treatment.Boiled inflorescences that can be stewed or fried with vegetables, meat and potatoes can be eaten, can be used as an additive to vegetable and meat salads, as an independent dish, they are used in pickling and pickling individually or in combination with other vegetable crops. Tender young inflorescences and flowering thick cauliflower shoots are used in the preparation of first courses that are not inferior in their nutritional value to chicken broth. Cauliflower is also included in quick-frozen vegetable mixes.
Cauliflower - a real storehouse of nutrients, minerals and vitamins. It contains a large amount of protein, ascorbic acid, and a high content of vitamins of group B. It is an essential product for losing weight, since the tartronic acid contained in it is capable of destroying fat deposits. Used as an effective tool for the prevention of female cancer.
How many calories in cauliflower?
The nutritional value of vegetables is only about 30 kcal per 100 grams of the product, and it is precisely its low calorie content that made cauliflower so popular in modern dietetics.