Cauliflower with pancreatitis

By Admin | Health Recipes
09 June 2016

Pancreatitis requires adherence to a strict diet, but it is important not to overdo it, limiting itself, and does not exclude from the diet of healthy foods, has beneficial effects on the pancreas.People suffering from pancreatitis, often mistakenly removed from your menu vegetables that can and should use.The ability to vary the diet of the patient by adding the cauliflower is, perhaps, the greatest number of questions.

Remission and the use of the cauliflower inflorescence cabbage

good fit on the menu during the weakening of pancreatitis.Due to the small amount of fiber they will intensify the work of glands of the gastrointestinal tract and eliminate constipation.Eating fresh or chilled cabbage inflorescences, the body may be provided with the necessary quantity of vegetable proteins, a variety of minerals and antioxidants.They contain large amounts of vitamin B complex, vitamins C and U.

Cauliflower significantly enrich the menu is not only an unusual shape and color, but also a special taste.

If pancreatitis with chronic character can be consumed boiled cabbage, steamed, baked or stewed.Unusual taste inflorescences can be obtained by combining them with milk sauce.However, when this disease is completely exclude fresh, fried or pickled cauliflower.

Features cooking cauliflower florets Cabbage

have excellent flavor characteristics.There are many ways to prepare it:

  • boiled cauliflower;
  • inflorescence cabbage is used as an ingredient for soups;
  • as a side dish to meat.

dishes containing cauliflower, usually ranked as diet, but, nevertheless, it is necessary to follow some general rules of cooking this vegetable.

It can be added to the menu after 2 weeks after the acute illness in the form of mashed or frayed vegetables in the soup.The daily ration of cabbage inflorescences should not exceed 200 g, but its everyday use is undesirable as it albeit modestly, but stimulates the gastro-intestinal tract.

buying cauliflowers, cabbages need to choose light without darkening, which are testament to its long-term storage and the loss of most nutrients.Before cooking head cut into small florets and dipped for 10-15 minutes in boiling water.Boiled cabbage can be eaten immediately or baked.