Diseases of the gastrointestinal tract and pancreas are accompanied by diet. It is known that eating vegetables that belong to the cruciferous family is part of a healthy diet. But not everyone knows whether it is possible to eat cauliflower with pancreatitis and how to do it. Read about the beneficial properties, contraindications and norms of use in the review.

The chemical composition and calorie content of the product

Cauliflower contains many nutrients. It contains antioxidants that reduce the effect of free radicals on the body. Of the phytonutrienes in the vegetable, there is a lot of vitamin B, which is necessary for the production of DNA and other genetic material, and also participates in the process of cell division.

The vitamins C and K contained in it increase immunity and protect cells from inflammatory processes.

100 g of raw cauliflower contains 25 calories, as well as:

• 0 g of fat;
• 5 g of carbohydrates;
• 2 g of protein.

Did you know? It is believed that cauliflower comes from the Mediterranean region. Here her story goes back over 2000 years.

Like all vegetables, cauliflower is a carbohydrate. But not simple, but complex, with a lot of natural sugar, so it is perfect for people who control the amount of carbohydrates consumed and use a diet for weight loss, as well as for diabetics.The vegetable does not contain fat and contains very little vegetable protein. Therefore, if you need to add proteins to the diet, then you have to choose another source of their intake.

100 g of product contains (% of daily intake):

• thiamine (B1) - 4%;
• riboflavin (B2) - 3%;
• niacin (B3) - 5%;
• vitamin B5 - 13%;
• vitamin B6 - 14%;
• vitamin C - 58%;
• vitamin E - 1%;
• vitamin K - 15%;
• calcium - 2%;
• iron - 3%;
• magnesium - 4%;
• Manganese - 7%;
• phosphorus - 6%;
• potassium - 6%;
• sodium - 2%;
• zinc - 3%.

Useful and harmful properties of cauliflower

Everyone who loves cauliflower is right. It not only satisfies the needs of those who prefer low-carb dishes, but also has healing properties.

• Useful properties of the vegetable:
• It contains a very important component - sulforaphane. It is an important sulfur compound that can slow the growth of cancer cells. If you combine it with curcumin (a kind of spice), then you can prevent prostate cancer, as well as successfully treat it.
• Sulforaphane also significantly improves blood pressure and normalizes kidney function.
• It has anti-inflammatory effect.
• It is a good source of choline, which improves brain activity by influencing learning and memory.
• It contains antioxidants that cleanse the body of toxins, cholesterol and toxins.
• It is a source of fiber necessary for improving digestion. Sulforaphane also helps protect the lining of the stomach. It prevents the proliferation of Helicobacter pylori bacteria and their adhesion to the intestinal wall.

Cauliflower is considered completely safe and has no side effects while taking with drugs.

Important! Store raw cabbage in a paper or plastic bag in the refrigerator. So that moisture does not form in clusters of flowers, lay it in a bag with the stem down.

Can I use cauliflower

Pancreatitis is acute or chronic, depending on the severity of the condition. And in order to accelerate recovery and prevent complications, you must follow a diet.

In the acute stage of pancreatitis

Acute pancreatitis is an active inflammation of the pancreas, which is accompanied by an attack of pain and an increase in the level of enzymes in the blood. The pain may intensify after eating and occurs in the upper, middle, or left abdomen.

The condition may continue for several days. In severe cases of acute pancreatitis, the patient can be operated on.

With exacerbation, a strict diet is very important. During the first 2–4 days, the patient is prescribed fasting, and then diet No. 5. Cauliflower is also included in the list of allowed foods. You can use it if you boil and eat in the form of mashed potatoes. 2 weeks after the attack, you can use cruciferous in the form of steam pudding or mashed potatoes.

In chronic pancreatitis

Chronic pancreatitis is a condition in which the pain is not as severe as in acute. But it is also caused by damage to the pancreas as a result of calcification, inflammation of the ducts and fibrosis. And this is bad, since the pancreas does not work.

The patient may subsequently develop liver disease, anemia, malnutrition. To reduce the likelihood of pain, the patient will also need a diet.

In this state, cauliflower is also allowed for consumption. It, like other cruciferous plants, is an excellent source of phytochemical glucosinolate, which, when decomposed, turns into substances with anti-cancer pancreatic properties.

In chronic pancreatitis, a vegetable can be consumed in boiled or steam form. And in this state it is important not what specific foods the patient consumes, but the amount of fats, proteins and carbohydrates in his diet. For example, carbohydrates should be 350 g, proteins 130 g, vegetable fats - 40 g.

You can get them with different combinations of products, therefore, when composing the menu, the doctor takes into account quantitative indicators and your personal preferences.

Important! The nutritional composition of vegetables is affected by air, light, heat and shelf life. Vitamin C, vitamin B6, and carotenoids are very sensitive to heat and quickly break down when stored at room temperature.

With cholecystitis

Cholecystitis is an inflammation of the gallbladder. Gallstones block the ducts, and this leads to the accumulation of bile and subsequent inflammation of the tissues. The disease can also occur due to gallbladder tumors or certain infections.

Cholecystitis is acute. In the first days after an exacerbation, the patient is prescribed fasting, and then transferred to diet No. 5-B. In the first 2 weeks, the patient can be wiped with mucous soups, compotes, jelly. Vegetables are included in the diet starting from the 3rd week. They can be mashed and boiled.Among the vegetables that go into the diet for cholecystitis, there is cauliflower. It refers to products that contain a lot of fiber.

How to choose quality and fresh cauliflower

Choosing a good cabbage is not difficult. First of all, any vegetable should have a presentation: be clean, without signs of decay or disease. Its inflorescences are always collected in a dense ball.

Key recommendations to consider when buying:

• choose solid, compact heads in white or creamy white;
• the medium-sized head has a diameter of about 15 cm and a weight of about 0.9 kg;
• avoid soft heads, as well as darkened ones that have dark spots on inflorescences;
• the size of the head does not affect its quality;
• leaves (if any) should be green and clear;
• small leaves growing between inflorescences are not a sign of poor quality; just pull them out when you cook the product.

Rules for the use of cauliflower

If you decide to pay attention to the preparation of the diet, then be sure to include cauliflower in it. Recently, even restaurants have included it in its menu due to its interesting nutty, slightly sweet taste, as well as many cooking methods.

A balanced diet, which includes a lot of vegetables and fruits, is a better choice than a diet built on one dish. The presence of 100 g of cabbage per week will ensure the supply of healthy nutrients without risk to health.

Patients with pancreatitis eat cauliflower fresh or frozen. Before cooking, it is stored in the refrigerator in a plastic bag for up to 5 days.

Prepare and serve the vegetable as follows:

• steamed;
• baked in cheese sauce;
• prepare cream soup with white cheddar;
• make mashed potatoes.

Start cooking by slicing the florets into quarters. Then leave them for 5 minutes to enhance their beneficial properties.

When is cabbage contraindicated?

With pancreatitis, you can not eat fried cabbage in one way or another. But, in addition, some categories of healthy people use it with caution.

• Hidden risks when using cauliflower:
• The cyanogenic glycosides contained in it interfere with the absorption and digestion of iodine. And this can adversely affect the functioning of the thyroid gland. The main symptoms are: decreased metabolism, sensitivity to cold, dry hair and skin, difficulty thinking and weight gain.
• Another side effect is increased gas formation. Although not a disease, it is a problem causing stomach discomfort and bloating.
• Cruciferous plants contain complex carbohydrates that are long digested. The process of their digestion is accompanied by the release of gases, which also leads to bloating.
• There are also problems with interacting with drugs that thin the blood. A large amount of vitamin K in cruciferous plants reduces the effectiveness of drugs whose effect is to enhance blood coagulation.

Did you know? The term “cauliflower” comes from the Italian caoli fiori, which means “cabbage flower”.

In all of the above cases, you should consult your doctor before consuming cruciferous plants in large quantities.

Useful recommendations for use

Some people don't like the taste of vegetables. They are hard to blame. And maybe they just did not meet a dish that would suit them.

Since for diseases of the gastrointestinal tract and pancreas, fried options are forbidden to you, then try to implement the following ideas:

• Use a food processor to turn cabbage into "rice." Turn it jerkily, chopping the vegetable to the desired size pieces. Thanks to olive oil and onions, this preparation will become the main for any dishes that you eat with rice. And at the same time in the dish only ¼ of the amount of carbohydrates that are contained in this rice;
• whip it like a sauce. But be sure to use skim milk and nonfat sour cream to control calories;
• mash it with low-fat Greek yogurt and grated parmesan until you get excellent mashed potatoes.

Include cauliflower in your diet. But any foods in large quantities can be harmful, so try to consume everything in moderation.