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Kaloriengehalt von gekochtem Blumenkohl. Verwendung in der Küche
Diät
Ernährung
Gemüse
Kalorienzufuhr
Isabella Taylor
Autor
2026-03-20
Datum
3 Min. Lesezeit
article.read_time
6
Kapitel
In der Frühlings- und Sommersaison ist es vorteilhaft, den Verzehr von Gemüse zu erhöhen, da diese die Aufnahme von Makro- und Mikronährstoffen sowie Vitaminen unterstützen. Eine der Gemüsesorten, die in die Ernährung aufgenommen werden sollte, ist Blumenkohl. Er ist eine äußerst wertvolle Quelle für Ballaststoffe und liefert gleichzeitig sehr wenige Kalorien. Aus diesem Grund wird er empfohlen für Personen, die ihr Gewicht halten oder reduzieren möchten.
Nutritional components of cooked cauliflower
Cooked cauliflower is a low-calorie product, containing only 19 kcal per 100 g. Additionally, it provides carbohydrates and proteins. Due to its low energy value, it contains a significant amount of dietary fiber. Cooked cauliflower is a source of vitamin C, folic acid, and potassium. Nutritional components per 100g of the product: - Caloricity: 19 kcal, - Protein: 1.8 g, - Fat: 0.1 g, - Carbohydrates: 3.7 g, - Fiber: 1.8 g. Macro- and micronutrients: - Sodium: 16 mg, - Potassium: 88 mg, - Calcium: 10 mg, - Phosphorus: 21 mg, - Magnesium: 5 mg, - Iron: 0.4 mg, - Zinc: 0.14 mg, - Copper: 0.03 mg, - Manganese: 0.17 mg. Vitamins: - Vitamin A: 2 µg, - Vitamin E: 0.12 µg, - Vitamin B1: 0.11 µg, - Vitamin B2: 0.1 µg, - Niacin: 0.6 µg, - Vitamin B6: 0.15 µg, - Folic acid: 55 µg, - Vitamin C: 69 mg.
An Abundant Source of Vitamin C
Cauliflower is renowned as an extremely rich source of vitamin C. This vitamin has positive effects on the nervous system and cognitive processes. Furthermore, vitamin C contributes to better absorption of iron, which is why individuals suffering from anemia should increase their vitamin C intake. Vitamin C is also an effective component of antioxidants, which neutralizes reactive forms of oxygen. Scientific research also suggests that vitamin C may have a potential anti-cancer effect, particularly in relation to breast cancer.
Folate Manufacture
Cooked cauliflower contains folic acids that influence blood production processes and play a crucial role in preventing neural tube defects in newborns. Therefore, it is recommended that expectant mothers increase their intake of folic acids in their diet.
Abundance of dietary fiber
The health benefits of dietary fiber have been recognized for a long time. It is believed that fiber can lower the risk of colon cancer and prevent constipation. Moreover, fiber contributes to the sensation of fullness, which is why fiber-rich products are often recommended for individuals aiming to shed weight. There is also evidence that fiber can affect proper glucose levels and help prevent diseases of the circulatory system.
How to retain the nutritional values of cauliflower
To retain the maximum nutritional value of cauliflower, it is essential to pay close attention to the method of storage and heat treatment. Factors such as exposure to sunlight or access to oxygen can lead to the loss of vitamins (e.g. vitamin A), which is why it is best to store freshly purchased cauliflower in a cool and dark place, such as the refrigerator. High temperatures can also lead to degradation of vitamin C in cauliflower, which is why it is recommended to cook it in a small amount of water under a lid. It is also worth using the remaining liquid after cooking, for example for the preparation of soup or sauce. Additionally, it is important to pay attention to the cooking time - cauliflower should be firm and have a pronounced taste. Overcooking can result in the loss of vitamins and loss of aroma. Furthermore, the glycemic index will increase, which is particularly unfavorable for people with diabetes.
Application of Cauliflower in the Kitchen and its Nutritional Value
Cauliflower can be consumed both raw and after heat treatment. It should be remembered that it has the highest value when brought directly from the garden. It is worth consuming it in the form of a salad, for example. However, it is most often cooked and served with fried bread or is an element of multi-component soups. Nowadays, it is also used to prepare purée or spreads for sandwiches. 1 cooked cauliflower floret (60 g) = 11 kcal. 1 portion of cooked cauliflower (200 g) = 38 kcal.
