Cauliflower has a high nutritional value and its consumption can protect against various heart diseases, but also from cancer.
Cauliflower is said to come from the wild cabbage that thrived in Asia. It belongs to the same category of vegetables as broccoli, Brussels sprouts, and cabbage and is found in various sizes, from 15 cm in diameter, up to 12 cm. It consists of many concentrated white buds, due to their protection from the thick green leaves that prevent them from reaching the sunlight and the formation of chlorophyll. The part of the vegetable that is eaten is the flower itself, which is consumed in various ways – pickled, raw, boiled, steamed, etc. Raw has the highest nutritional value.
Its nutritional value
100 gr. cauliflower, offer the following nutritional value:
Sugars – 2.4 gr.
Proteins 2 gr.
Carbohydrates 5 gr.
Fiber 2.5 gr.
Riboflavin (vitamin B2) 0.063 mg.
Thiamine (vitamin B1) 0.057 mg.
Pantothenic acid 0.65 mg.
Niacin (vitamin B3) 0.53 mg.
Vitamin B6 0.22 mg.
Folic acid 57 mg.
Vitamin C 46 mg.
Iron 0.44 mg.
Calcium 22 mg.
Phosphorus 44 mg.
Magnesium 15 mg.
Zinc 0.28 mg.
Potassium 300 mg.
Energy 20 kcal.
Cauliflower is ideal for those who want to lose weight, as it does not contain fat and has few calories. Also, its low carbohydrate content makes it a good substitute for potatoes. It is rich in vitamin C, a powerful antioxidant that helps build a strong immune system, prevents skin aging, and helps heal wounds.
Cauliflower is an important anti-cancer food, with many anti-cancer properties. Mixing it with saliva creates isothiocyanate, which is useful for activating liver enzymes, which in turn help detoxify the chemicals that cause cancer. Isothiocyanine, along with another chemical called sulforaphane, also inhibits the proliferation of cancer cells.
The risk of developing various types of cancer, such as breast, lung, liver, prostate, colon, and pancreas, is reduced.
Another phytochemical found in cauliflower is indoles and in particular, indole-3-carbinol which helps to alter estrogen levels in metabolism and regulate estrogen levels to prevent breast and prostate cancer.
It also helps detoxify the liver and blood and helps treat other ailments such as kidney and bladder disorders, high blood pressure, arthritis, constipation, and asthma.
Contains allicin that helps reduce the risk of stroke and helps maintain a healthy heart. The selenium and vitamin C it contains, strengthens the immune system and help maintain a healthy cholesterol level. Folic acid helps cell growth and rapid proliferation, while fiber promotes good gut health and prevents colon cancer.
Cauliflower has many health benefits and is a vegetable that should be part of our daily diet if we want to be healthy and reduce the risk of various heart diseases, but also cancer.
Properly cooking cauliflower is important in order to get the most out of it. Cauliflower tends to emit a distinctive sulfur odor when heated and in fact, the more it is cooked, the more intense this odor is. To avoid it, minimize the cooking time and at the same time prevent the loss of its nutrients.
An important tip for those suffering from thyroid problems is that they should keep in mind that cauliflower contains goiter, which affects the functions of the thyroid gland and should not be eaten raw. Cooking it will help to deactivate these substances.