The storehouse of vitamins - cauliflower: is it possible to eat raw?

Cauliflower is highly valued for its usefulness, unusual delicate taste and interesting, "curly" form of inflorescences.

This vegetable is eaten both raw and cooked. In the first case, the maximum of vitamins and microelements necessary for the human body are preserved.

This cabbage is ideal for girls who watch their figure, as it contains many useful trace elements with a minimum calorie content.

Benefit and harm

Raw cauliflower can and should be used as per 100 g of the product there are only 30 kcal, and when added to meat dishes as a side dish, cabbage improves digestion and faster saturates the body. This vegetable is a storehouse of nutrients:

• rich fiber content;
• sufficient amount of vegetable protein;
• daily intake of vitamin C;
• vitamins of various groups;
• micro and macronutrients: iron, phosphorus, potassium, selenium, etc .;
• The product contains rare vitamin U, which is involved in various biochemical processes of the human body.

This product is indispensable for losing weight: replacing the side dishes with them a couple of times a week, you can not be afraid that there will be extra pounds. An additional advantage of eating cauliflower in its raw form is its detox effect - removing waste slag naturally, due to the content of coarse dietary fiber.

This saturation of the various elements has the reverse side: eating raw cauliflower should be restricted to people suffering from a stomach ulcer, as the product contributes to the secretion of gastric juice. You should also show moderation for the elderly and people suffering from gout, due to the high content of purines.

Criteria for choosing a vegetable crop for fresh consumption

To make the most of the cauliflower composition, you should follow a few simple guidelines when buying:

• leaves of the plant are strong and fresh;
• the absence of black spots, signs of rot, mold;
• head should be medium in size, heavy and dense.

At home, the vegetable can be stored in a vacuum container in the vegetable compartment or in the freezer. It is important to prevent the emergence of moisture, because it forms mold.

How to cook?

Before directly eating or cooking the cabbage must be divided into small florets and rinsed thoroughly. The maximum benefit can be derived from a combination of cabbage with bell pepper and greens. Fans of fresh vegetables, especially in the summer, will love the light cauliflower salad, cheese, eggs and cucumbers (for more information about cauliflower salad recipes, see here).

Ingredients:

• 380 g raw cauliflower;
• 2 medium-sized fresh cucumbers;
• 4 eggs;
• 100 g of hard cheese;
• 2 tbsp. cream 10-15%;
• 3 sprigs of fresh dill;
• salt and pepper.

Cooking:

1. It is necessary to choose a strong head of cabbage of good quality, break into florets and rinse.
2. Wash cucumbers and cut into small cubes.
3. Cheese cut into cubes or plates, you can grate.
4. Peel boiled eggs, cut into small pieces.
5. Mix the ingredients, season with sour cream, chopped washed dill, sprinkle with salt and pepper to taste.

Lovers of interesting combinations and experiments suitable raw cauliflower, flavored with spicy dressing.

For the preparation of snacks will need:

• 400 g fresh cabbage;
• 100 grams of walnuts;
• 2-3 sprigs of fresh parsley.

Ingredients for the sauce:

• 2 tbsp. olive oil;
• 2 tbsp. soy sauce;
• 2 cloves of garlic;
• 1 tbsp. Sahara;
• 1 tsp lemon juice.

Cooking:

1. Disassemble the heads of cauliflower into florets, thoroughly wash and dry, put in deep dishes.
2. In a saucepan on the stove, mix all the ingredients for the sauce and stir until the mixture is smooth. Do not bring to a boil!
3. In the hot marinade add finely chopped nuts and chopped washed greens, mix.
4. Combine cabbage blossoms with marinade and mix gently.
5. Give a snack to brew.

Unusual, healthy and tasty dish is ready. Cauliflower blends perfectly with a variety of different vegetables, poultry, cheeses, greens, etc.. Dishes from it are fresh, crispy and extraordinarily vitamin.

Conclusion

Moderate use of the product contributes to: the improvement of the body, improve digestion, increase immunity and reduce the risk of various diseases.

Cauliflower is eaten raw and cooked, allow for various flavor combinations. It will be useful for the whole family to diversify its diet with it, adhering to the recommendations described above.

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