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Cauliflower Health Benefits, Nutritional Value and Uses


What is Cauliflower?

Cauliflower is an annual plant that reproduces by seed, one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. Typically, only the head is eaten. The cauliflower head is composed of a white inflorescence meristem. Cauliflower heads resemble those in broccoli, which differs in having flower buds. There are different colours of cauliflower white, purple, orange, and yellow cauliflower. Although all these cultivars have some nutritional characteristics in common, they also show some interesting differences when it comes to cauliflower’s health benefits. Purple cauliflower, for example, gets its rich purple colour from anthocyanins, flavonoid pigments that also give red cabbage, purple carrots, and many berries their purplish hues – and their extraordinary health benefits. Yellow and orange cauliflower varieties, on the other hand, get their bright colours from carotenoids, vital nutrients that help keep your skin, mucous membranes, and eyes healthy.


Health Benefits of Cauliflower

Prevent Cancer: Cauliflower contains antioxidants that help prevent cellular mutations and reduce oxidative stress from free radicals. One of these is indole-3-carbinol or I3C, commonly found in cauliflower/ I3C has been shown to reduce the risk of breast and reproductive cancers in men and women.

Digestion: Cauliflower is high in both fiber and water content, which helps to prevent constipation, maintain a healthy digestive tract and lower the risk of colon cancer.Adequate fiber promotes regularity, which is crucial for the daily excretion toxins through the bile and stool, but good digestion is far from all that fiber can do for your body.

Memory: Choline is a very important and versatile “vitamin-like factor” in cauliflower that helps with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.

Strong bones: Low intakes of vitamin K have been associated with a higher risk for bone fracture and osteoporosis. Adequate vitamin K consumption improves bone health by acting as a modifier of bone matrix proteins, improving calcium absorption and reducing urinary excretion of calcium.

Due to its high vitamin K content, cauliflower helps to reduce inflammation. It also has omega-3 fatty acids, the same healthy fats found in salmon and flax seeds, but with the added bonus of practically no calories.

Uses of Cauliflower

Used to flavour soup and stew