Health Benefits of Cauliflower

| March 23, 2013 Comment

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The health benefits of cauliflower are in the antioxidants that it contains which help protect against cancer and other diseases. A cruciferous vegetable, cauliflower means “cabbage flower” derived from the Latin terms caulis (cabbage) and floris (flower).

Cauliflower has been around since the sixth century B.C. This is a popular vegetable around the world, and in the U.S., it ‘s grown mainly in California.

Cauliflower contains a lot of vitamins and nutrients that provide many health benefits.

Cauliflower and Health

Quick Facts

Cauliflower is a rich source of vitamin C and selenium, which act as antioxidants and help strengthen the immune system by fighting against infections such as the common cold, flu, and bronchitis.

Research has shown that the vitamin C in cauliflower can help reduce the wheezing in children suffering from asthma.

A good source of potassium and fiber and low in calories, fat, and cholesterol, cauliflower is a great addition to a heart-healthy diet. Potassium and fiber help reduce high blood pressure. It’s also low in sodium and is another reason to include this vegetable in your diet if you have hypertension. Serve raw with a low-fat dip like yogurt.

Cauliflower contains a substance called allicin (also present in onion and garlic), which helps prevent heart attack and other cardiovascular diseases.

A good source of phytonutrients such as sulforaphane and isothiocyanate, can help the liver to neutralize toxic substances that cause cancer. Studies show that cauliflower, like other cruciferous vegetables, can reduce the risk of lung, colon, breast, ovarian and other cancers.

Cauliflower also provides fiber which prevents constipation and helps prevent colon cancer.

Cauliflower can be eaten raw or cooked. It’s very popular in Indian cooking and is steamed, stir-fried, added to soups and curries. Cauliflower has so much to offer healthwise, you just cannot ignore this vegetable.

Cooking Tips

  • Select cauliflower that feels solid, and has no blemishes, with outer leaves green and fresh.
  • Cook cauliflower whole or separated into florets (as per recipe).
  • Immerse in warm water for 10-15 minutes to remove any worms, dirt etc.
  • Add milk or lemon juice to maintain whiteness when cooking cauliflower.

Sources

http://umaine.edu

http://ucce.ucdavis.edu

Mitchell, Deborah. The Complete Book of Nutritional Healing 

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Category: Health

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