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The main component of cauliflower is water, which, together with its low carbohydrate, protein and fat content, makes it a low-calorie food, being especially recommended by nutritionists for people who want to regulate or reduce their weight. It is formed by a round part called mass, of uniform whitish tones, covered with green leaves of greater or lesser intensity on the outside, preventing the sun from reaching the mass and characterizing it with this color due to the lack of chlorophyll. Mature and quality specimens can weigh about 2 kg. One of the characteristics of cauliflower when cooked is the bad smell it gives off, which can be solved by adding milk during cooking. It is a good source of fiber and vitamins, among which the B or C groups stand out, benefiting the body with its antioxidant action (in the prevention of cardiovascular diseases), collagen formation, bones, teeth and red blood cells, favoring the absorption of iron and safeguarding the human body from infections. Vitamin B9 or folates participate in the synthesis of genetic material and creation of antibodies for the immune system. These particularities make it a good food to include in the diet of pregnant women as it favors the growth and development of the fetus. B3 or niacin helps the digestive system, nervous system, skin and the transformation of food into energy material for the human being It also contains a large amount of minerals, especially potassium, magnesium and phosphorus. The first generates and transmits nerve impulses, in addition to regulating muscle activity. Its diuretic properties eliminate excess fluids so it is beneficial for hypertension and uric acid reduction

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