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Cauliflower with healthy ingredients
In contrast to many other cabbage plants, cauliflower is also well tolerated by sensitive people. The delicious vegetables score with important vitamins, minerals and fiber. The mustard oils it contains can even lower the risk of cancer and act against bacteria. The low-calorie cabbage can also help you lose weight.
Cauliflower, cheese cabbage or cauliflower - cauliflower, with its fine, mild aroma and digestibility, is one of the most popular vegetables in Germany. The florets not only taste delicious, they are also healthy and low in calories. And they help with weight loss.
Flowering vegetables with numerous names
As explained on the public health portal of Austria "Gesundheit.gv.at", cauliflower (also called cauliflower, cheese cabbage, cauliflower, grape cabbage, minaret cabbage or Italian cabbage) belongs to the cruciferous family like other cabbage plants. White cauliflower is the most common, but there are also purple and green varieties such as Romanesco (turret cabbage).
In contrast to other types of cabbage such as cabbage or savoy, cauliflower does not use the foliage, but primarily the inflorescence, the florets, as a vegetable, so it is a flowering vegetable.
The vegetables are commercially available all year round. From May to November, consumers can find home-grown cauliflower on the vegetable shelves.
Rich in healthy nutrients
Cauliflower is a low-calorie vegetable that is long satiated due to its high fiber content and is therefore ideal for losing weight. It is rich in minerals such as potassium, calcium and magnesium as well as B vitamins, vitamin C and vitamin K.
Because of the latter, caution is advised in people who take blood thinners, because increased vitamin K intake can weaken the effect of anticoagulants like Marcumar.
Cabbages cause digestive problems for many people - unlike cauliflower, whose high content of malic and citric acid makes it much more digestible and well tolerated by sensitive people.
The mustard oils (glucosinolates) responsible for the typical cabbage taste are secondary plant substances and, according to “Gesundheit.gv.at”, have numerous positive effects on health. For example, they can lower the risk of certain cancers and be effective against bacteria.
Cauliflower can be eaten both raw and cooked. The dark green outer leaves are not suitable for consumption, but lighter inner leaves can also be cooked and have a fine taste.
It is cooked either whole or in florets in lightly salted water. Remove the leaves from the cabbage. Soak any insects present in cold vinegar or salt water for about 15 minutes.
The Federal Center for Nutrition (BZfE) recommends: Do not cook the vegetables longer than necessary so that the valuable ingredients are preserved.
According to the BZfE, the florets are the ideal basis for purees and soups and go very well with meat and fish as a side dish with butter and breadcrumbs. An Indian cauliflower curry with potatoes and tomatoes is also a culinary poem.
It can also be used to prepare vegetable dishes such as casserole, gratin and stew or soups. Delicious cauliflower recipes can be found on the Internet, among other things.
It is best to only buy when necessary
Cauliflower cannot be kept for long. Therefore it is best to harvest it fresh or only buy it when needed. All in all, it can be stored in the fridge's vegetable compartment for around two to three days. Washed and cut into florets, it is also ideal for freezing.
When shopping, attention should be paid to tightly closed inflorescences with a fine-grained surface and white to ivory color. If the vegetables are harvested too late, the flowers begin to open slightly or turn yellow, the cauliflower then makes a loose impression.
When buying, the flowering vegetables should still be surrounded by the bracts and should never smell unpleasant. Yellow or brown spots on the flowers indicate, according to "Gesundheit.gv.at", improper storage. (ad)
Author and source information
This text corresponds to the requirements of the medical literature, medical guidelines and current studies and has been checked by medical doctors.