Less calories, but rich in healthy substances. The edible part of this plant is the unripe inflorescence. It contains: vitamins A, C, K, U and B. Moreover, it is rich in mineral salts: calcium, phosphorus, iron, sulphur, copper, potassium and magnesium.
These substances are allies for our health and for the healing and prevention of some diseases.
According to recent researches, the consumption of this vegetable is important for preventing the ulcerative colitis and cardiovascular diseases. It is known in fact that the cauliflower is beneficial for tumoral diseases.
The high percent of chlorophyll present in the vegetable is useful in the production of haemoglobin and for this reason it is important in the prevention of anaemia.
To take full advantage of all benefits of the cauliflower, it is important to eat it raw.
The cooking in fact deducts some precious elements.
One original way to taste it is the smoothie with cauliflower, carrot and lemon.