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Cauliflower

Cauliflower

Cauliflower is a vegetable belonging to the Brassica oleracea species, which also includes cabbage, Brussels sprouts, kale, broccoli and collard greens. The vegetable originated in the Northeast Mediterranean and is presently cultivated in most of the countries of the world. It has a white head and stalk and is surrounded by thick, green leaves. However, the stalk and the leaves are discarded and only the head (white curd) is eaten. Cauliflower can be had in the raw, cooked or pickled form, though it the raw form that holds the highest nutritional value. Given below is complete information on the health and nutrition benefits of eating cauliflower.

Health Benefits of Cauliflower

  • The allicin in cauliflower is known to promote a healthy heart and reduce the risk of strokes
  • Cauliflower contains selenium and vitamin C, both of which work together to strengthen the immune system.
  • Cauliflower has been associated with the maintenance of a healthy cholesterol level.
  • Being rich in folate, cauliflower is known to help improve cell growth and replication.
  • The high amount of fiber in cauliflower improves colon health and can even help prevent cancer.
  • Recently, it was found that cauliflower contains 'indole-3-carbinol', a substance that can prevent breast and other female cancers.
  • The glucosinolates and thiocyanates, present in cauliflower, increase the ability of liver to neutralize potentially toxic substances.
  • Cauliflower acts as a blood and liver detoxifier.
  • Sulforaphane, a substance in cauliflower, can remove cancer causing chemicals and also stop the spread of cancer cells, even in the later stages of their growth.
  • Researches have suggested that cauliflower contains certain phyto-chemicals that might help reduce the risk of some hereditary cancers


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