Caul is native to Europe. There is evidence that populations Celtic , Greek and Romans ate and the latter, as used for intestinal problems , lung and to increase breast milk in mothers who were being nursed their children. Caul is extremely important from a medical point of view because of its richness in minerals and vitamins.
Caul belongs to the cruciferous family and is grown in fields . There are many species of this genus , but of the same family to have Brussels sprouts , broccoli and cauliflower . Grown in temperate climates . A common characteristic is that they all contain sulfur , which is a powerful antioxidant agent . This food belongs to the group of vegetables.
His best season is between September and January, but we have them all year round .
The Collection contains 92 % water , fiber, low in calories and carbohydrates . Caul is a food rich in vitamin K as 100 g. This vegetable contains 70 micrograms of vitamin K. The high content of vitamin K in vegetables makes this take caul is beneficial for proper blood clotting . This food is also beneficial to bone metabolism .
Nutrients of this vegetable stand :
• The high content of vitamins A , C, E and Group B ( folic acid , Niacin , Biotin )
• Minerals: rich in sulfur and potassium , phosphorus, aluminum , calcium, Fluoride , Bari , magnesium, bromine .
• Fiber: Mucilage
• Quercetin : is an antioxidant which may alleviate allergy . This natural antihistamine prevents inflammation.
Benefits and health claims :
- Suitable for diabetics
- For uric acid .
- Reduce cholesterol.
- Prevents hypertension .
- For the creation of antibodies.
- For good mental functioning .
- For arthritis and rheumatism .
- Te anticancer properties , there are studies show the intake of caul for prevention of colon cancer .
Author of text. Elena López Juez