10 HEALTH FACTS ON CAULIFLOWER

types of cauliflower

Several studies have been done linking cauliflower in the prevention of cancer. This is due to the nutrients that are found in this cruciferous vegetable.

 There are four major groups of cauliflower, all of the different colors, but white is the most common. Cauliflower can cause flatulence; however eating it with garlic, coriander and cumin will ease digestive discomfort. 

1.  Cauliflower is an excellent source of vitamin C and manganese, also a good source of potassium and folate. It also has bioflavonoids which is a naturally occurring plant substance found in many brightly colored fruits as well as vegetables.

 2.  There are a number of phytochemicals present in cauliflower that is linked with good health. These phytonutrients such as Beta-carotene, cinnamic acid, beta-cryptoxanthin to name a few; are among the list of key antioxidant found in this vegetable.

3. A portion of excellent food for dieters as it is low in calories and contains a high level of fibers. A greater percentage of folate can be had when eaten raw as some portion is lost in cooking.

4.  By providing us with a variety of antioxidants nutrients the cauliflower helps prevent cancer of the prostate, breast cancer, colon cancer, ovarian cancer, and cancer of the bladder.

5.  When cooking cauliflower to retain flavor and prevent the loss of nutrients, it should be cooked with a minimum amount of water and quickly. The cauliflower can also be fried, roasted, or eaten raw.

6.  A good source of Allicin as is found in crushed garlic, possessing antimicrobial properties. A substance that kills or inhibits the growth of microorganisms.

7.  A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.

8.  A reasonable substitute for potatoes; as they lack the starch of potatoes.

9.  Its anti-inflammatory properties make it a good source for arthritic problems.

10.  Cauliflower also contains Selenium, a substance that helps to strengthen the immune system, it is also a component of the antioxidant enzyme.

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