Health Benefits of Eating Cauliflower
Cauliflower is one of the popular culinary vegetables. Therefore,
many are interested to know the nutrition value and health benefits
it contains and also the side effects it may cause. How is
cauliflower good for you? Let’s see.
- Like broccoli, cabbage, kale and other cruciferous vegetables,
cauliflower contains indole-3-carbinol that helps prevent ovarian
and breast cancer.
- Combination of cauliflower and turmeric can be an effective natural
remedy to prevent or to slow down the growth of prostate cancer
cells.
- The vegetable is rich in manganese and vitamin C; both are potent
antioxidants. Besides, it is also a good source of phytonutrients
such as caffeic acid, cinnamic acid, ferulic acid and kaempferol and
carotenoids like beta-carotene. All these antioxidants protect you
against free radicals and prevent cardiovascular diseases and
cancer.
- Cauliflower is loaded with essential omega-3 fatty acids and
vitamin
K that are anti-inflammatory. They can naturally treat arthritis,
ulcerative colitis and inflammatory bowel disease.
- Compounds like thiocyanates and glucosinolates in the vegetable
improve the ability of liver to neutralize toxins.
- Cauliflower is full of dietary fiber, with 3.35 g in a cup of boiled
vegetable. Food with high fiber helps relieve constipation and
irritable bowel syndrome (IBS).
- Presence of substance in the cruciferous vegetable known as
glucoraphin forms a protective layer on the stomach lining. This
layer helps keep your stomach from helicobacter pylori bacteria,
which can cause stomach ulcer.
- Another useful compound known as sulforaphane in cauliflower
stimulates the production of enzymes by the liver. These enzymes
help rid your body of cancer causing chemicals.
- Cauliflower contains indoles, a type of phytochemical that generates
enzymes to inhibit cancer cell growth.
- This wonderful vegetable also contains various vitamins and
nutrients such as thiamine, riboflavin, niacin, pantothenic acid,
pyridoxine and folate, potassium, phosphorus and protein.
Overview and Facts about Cauliflower
 Cauliflower (scientific name Brassica oleracea var. botrytis) is a
cruciferous vegetable from the cabbage family, with cousins like
broccoli, Brussels sprouts, kohlrabi, kale, radishes, turnips and
bok choy.
The name of cauliflower was derived from the Latin. “Caulis” means
stalk, while “floris” means flower. Raw or cooked cauliflower
contains a zesty, mild spicy texture. Generally, the head of the
vegetable is white, but those green and purple varieties are also
available.
The plant is native to the Mediterranean and grows well in cool and
moist environments. Technically, it tolerates frost and can be
cultivated in most USDA zones. However, if the climate is too
extreme, you may see a small cauliflower with partial heads.
Cauliflower Nutrition Facts and Calories
|
Nutrition Value of
1 cup (100 g) Raw Cauliflower |
| Calories |
25 kcal |
| Total Fat |
0 g |
| Cholesterol |
0 mg
|
| Sodium |
30 mg |
| Total
Carbohydrates |
5 g |
| Dietary Fiber |
3 g |
| Sugars |
2 g |
| Protein |
2
g |
Cauliflower Recipe
Oven-Roasted Cauliflower with Turmeric Recipe
Serve: 4
Ingredients
- 1 head cauliflower, sliced into bite-size pieces
- 2 1/2 tablespoons sunflower oil
- 1 teaspoon ground turmeric
- 2 teaspoon ground ginger
- Salt and pepper
Preparation:
Mix the oil, turmeric and ginger in an oven safe dish. Season well
with salt and pepper. Add the cauliflower and toss well to cover
completely the cauliflower pieces. Bake the mixture in the oven at
425 °F for 30 minutes or until golden brown.
Cauliflower Side Effects
People allergic to cauliflower may encounter symptoms like
itching, swelling of hand and face, and breathing difficulties.
People with gout must use with caution as the vegetable contains purines.
In addition, non-digestible carbohydrates in cauliflower may lead to
bloating.
Related Fruits and Vegetables Articles:
|