Cauliflower Nutrition and Health Benefits

Cauliflower is often overlooked as a source of nutrition. However, cauliflower is rich in fiber, low in calories and rich in antioxidants. You can have a delicious and healthy vegetable by adding cauliflower to your diet.

According to the United Stated Department of Agriculture Nutrition database, a portion of cauliflower has only 25 calories (1 cup, 107 grams, raw, chopped). It has almost no fat at all, no cholesterol, and 2 grams of proteins. Cauliflower is also a strong source of fiber. It is rich in potassium so it can be used for people with high blood pressure. Cauliflower has many vitamins including those of the group B6, C and K, and minerals (folate, potassium and manganese). Cauliflower is rich in antioxidants and has chemical components that help improve digestion of foods. Cauliflower is also considered a detox food. A portion of cauliflower can give you 77% of your daily needs of vitamin C, and 10% of your need of dietary fiber.

Cauliflower can be eaten raw to enjoy all its nutritional content and flavor. However, if you wish to cook cauliflower it can be done in many ways. You can simply boiled to the consistency you like it. I prefer it tender to the bite but some people like to cooked more time and have a softer texture. After cooking you can even puree it to enjoy it as a side dish for meats, chicken, and fish. You can saute it or you can place it in an glass container and bake it. Add some olive oil, salt and pepper and you have a wonderful dish. Steamed cauliflower is also a good idea. To do that you will need a double boiler or you can do it in the microwave.

Cauliflower contains a chemical compound called allicin, which is aid to strengthen heart's health and reduce the risk of cardiovasuclar diseases. It is also rich in selenium, a mineral that improves a person's immune system. The high content of fiber in this vegetable will help maintain a healthy colon system and prevent colon cancer. Many studies have investigated the cancer prevention properties of this vegetable, particularly with respect to the following types of cancer: breast cancer, ovarian cancer, colon cancer, prostate cancer, and bladder cancer.

Cauliflower is an excellent source of vitamin K and a good source of omega-3 fatty acids (in the form of alpha-linolenic acid, or ALA), both having anti-inflammatory properties. This cauliflower is an excellent ant-inflammatory food. Alpha-linolenic acid in a precursor of many regulatory molecules to prevent inflammation including indole-3-carbinol (ITC) which can operate in your genes to prevent the start on inflammatory processes.

Sources:

USDA NUTRITION DATABASE

Professional cooking By Wayne Gisslen (2006). John Wiley and Sons, 2006