Low-calorie vegetables recommended by nutritionists in February: key to fighting flu and colds

One of the best tips for maintaining a healthy diet is to eat seasonal and local produce.Each season provides the foods our bodies need most at each time of the year, as is the case now winter vegetables. Many of these are key to protecting us from the flu and colds. Among them, cauliflower.

this cauliflower It is a cruciferous vegetable, the same as cabbage, broccoli and Brussels sprouts.It is a special vegetable low calorie, which makes it ideal for weight management diets. Containing only about 25 calories per 100 grams, it is also rich in vitamins, minerals, fiber and bioactive compounds.

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One of the main nutritional properties of cauliflower is its High in vitamin C. This vitamin is essential for the growth and repair of tissues throughout the body and acts as a powerful antioxidant, protecting cells from damage caused by free radicals. One serving of broccoli provides nearly 77% of the recommended daily intake of vitamin C.

Additionally, cauliflower is also a good source Vitamin Kessential for blood clotting and bone health, and provides large amounts of B vitaminsincluding vitamin B6, which is essential for metabolism and brain function, and folate, which is vital for fetal development during pregnancy.

From a mineral perspective, cauliflower provides Potassium, calcium, iron and magnesiummicronutrients necessary to maintain a variety of body functions, including blood pressure regulation, bone health, and muscle function.

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this fiber It’s another key ingredient in broccoli that promotes digestive health.Regular fiber consumption promotes normal intestinal transit and helps Prevent constipation And can reduce the risk of chronic diseases such as type 2 diabetes and cardiovascular disease.

this Antioxidants Cauliflower is also rich in them, especially glucosinolates and isothiocyanates, compounds that have been shown to have anti-cancer properties that help Neutralize harmful substances in the body. Some studies suggest that a diet rich in these vegetables may reduce the risk of several cancers, including colon, lung and breast cancer.

Cauliflower also contains compounds such as quercetin and kaempferol, flavonoids that have the following properties Anti-inflammatory (drug) and help reduce the risk of chronic disease. Chronic inflammation is linked to a variety of health conditions, including heart disease, obesity and type 2 diabetes.

In addition to its nutritional value, it is also known for its unique effects Kitchen versatility, as it can be eaten raw, cooked, steamed, roasted, gratin, and even processed as a substitute for grains and flour in recipes to reduce carbohydrate content. This property makes cauliflower a popular choice for low-carb and keto diets, helping to provide dietary variety without sacrificing flavor.