Green cauliflower, sometimes called green cauliflower, and sometimes called broccoli. It is one of the vegetables that is not very popular, perhaps because of its unpleasant taste, or because it is not available in all markets, or because of the lack of nutritional recipes in cuisines that use it, but nevertheless, these vegetables are very important and appear on lists of “superfoods”.
Broccoli is rich in minerals and vitamins, especially vegetable protein, which makes it very suitable for vegetarians, then healthy fats, calcium, iron and ascorbic acid, according to the website. webtebOne hundred grams of green cauliflower equals 38.8 calories, which are all carbs, then fat, then protein.
A study titled “Sulforaphane in Broccoli…Green Chemoprevention!! A Role in Cancer Prevention and Treatment” found that people who consumed broccoli regularly, even if not daily, showed higher levels. high in a type of gene that suppresses the development of cancer in cells.
This study, published in the US National Library of Medicine in 2020, mentioned the availability of these vegetables on a compound called sulforaphane, which has been shown to prevent and treat types of cancer such as prostate cancer. , breast cancer, colon cancer, skin cancer, bladder and mouth.
For its part, the site indicates medicinenet Broccoli is rich in vitamin C, potassium and soluble fiber. Eating it does not cause side effects, but its high fiber content can cause gas or intestinal irritation if it is too much.
It can be eaten raw or cooked, although raw is healthier for the body – washing it well – or it can be boiled in water for a short time. (Boiling it for a long time loses a number of its nutritional components), and there are those who resort to steaming it or putting it in the microwave for a few seconds.
A study published in the Journal of Agriculture and Food Chemistry in 2018 said the best way to cook green cauliflower is to cut it into small pieces, leave it for at least half an hour, then fry it. for no more than four minutes. In this way, most of its nutritional components are preserved.
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Autumn gives vegetables strange colors
Orange and Purple Cauliflower
Purple cauliflower gets its color from the antioxidant anthocyanin, which is also found in red cabbage and red wine. As for the orange cauliflower, its color is due to the beta-carotene substance that the human body transforms into vitamin A. It is formed in the natural fields of Canadian cauliflower. Colored cauliflower has an unripe, nutty flavor.
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Autumn gives vegetables strange colors
Golden zucchini
The golden zucchini (the tree in some Arabic dialects) is just a yellow version of the green zucchini, but the tint of yellow can add fun to the kitchen as the winter gloom and cold approaches. Some claim it tastes sweeter than green zucchini, but this is still a matter of controversy and often down to personal taste. Try it yourself to find out!
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Autumn gives vegetables strange colors
purple carrots
Purple carrots look a bit strange, and moreover, their dye stains the fingers of those who touch them, but carrots are thought to have been white or purple until a genetic mutation occurred that narrowed the origin violet, turning it yellow and then later developing into the well-known orange color. Carrots can be found in many colors in markets today.
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Autumn gives vegetables strange colors
Rainbow chard shrub
It is a shrub of the chard family, and it was called crow’s feet in German because the shape of its leaf resembles the shape of the crow’s feet. It is a very rich food reserve and contains vitamins K, C and A, plus rich minerals including magnesium, iron and potassium. Swiss chard leaves appear in colors ranging from pink, purple, red, yellow, orange, and white.
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Autumn gives vegetables strange colors
blue corn
Blue corn grows primarily in the Southwestern United States and Mexico and is part of the traditional food basket. Deriving its natural color from anthocyanins, the same ingredient in blueberries (black in the Arab world), this corn is quite appealing in Mexico’s famous chip and tortilla dishes, and it also contains more protein than yellow corn.
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Autumn gives vegetables strange colors
purple potatoes
Don’t be fooled by the odd color of these potatoes, because they taste no different than regular potatoes! It is the local potato product in Peru and Bolivia, but it is no longer difficult to find it in European markets. Potatoes produce colorful, fleshy fruits, most often golden, red, blue and purple. The plant gets its distinctive color based on the metabolism of phytochemicals.
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