benefits of cauliflower

Cauliflower florets are the part of the plant that most people eat. However, the stem and leaves are edible too and are especially good for adding to soup stocks. To cut cauliflower, first remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them, if you desire pieces that are smaller or of uniform size. Trim any brown coloration that may exist on the edges. Cauliflower contains phytonutrients that release odorous sulfur compounds when heated. These odors become stronger with increased cooking time. If you want to minimize odor, retain the vegetables crisp texture, and reduce nutrient loss, cook the cauliflower for only a short time.

From all of the cooking methods we tried when cooking cauliflower, our favorite is Healthy Saut

Puree cooked cauliflower, add fennel seeds and your other favorite herbs and spices and serve as soup. Because of its shape and taste, cauliflower florets make wonderful crudite for dipping in sauces. cauliflower head too is made up of tightly clustered florets that begin to form but halted at bud stage. This coolseason vegetable prefers fertile rich adequate moisture in the soil to flourish. Several cultivars exist other than common snowwhite variety, including green, orange, purple, and romanesco heads.

Cauliflower contains naturally occurring substances called purines. Purines are commonly found in plants, animals, and humans. In some individuals who are susceptible to purinerelated problems, excessive intake of these substances can cause health problems. Since purines can be broken down to form uric acid, excess accumulation of purines in the body can lead to excess accumulation of uric acid. The health condition called gout and the formation of kidney stones from uric acid are two examples of uric acidrelated problems that can be related to excessive intake of purinecontaining foods. For this reason, individuals with kidney problems or gout may want to limit or avoid intake of purinecontaining foods such as cauliflower.

Cauliflower is sometimes referred to as a goitrogenic food. Yet, contrary to popular belief, according to the latest studies, foods themselvescauliflower includedare not goitrogenic in the sense of causing goiter whenever they are consumed, or even when they are consumed in excess. In fact, most foods that are commonly called goitrogenicsuch as the cruciferous vegetables (including cabbage, broccoli, kale, and cauliflower) and soyfoodsdo not interfere with thyroid function in healthy persons even when they are consumed on a daily basis. Nor is it scientifically correct to say that foods contain goitrogens, at least not if you are thinking about goitrogens as a category of substances like proteins, carbohydrates, or vitamins.

Cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6. It is a very good source of choline, dietary fiber, omega3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of vitamin B2, protein, vitamin B1, niacin, and magnesium.

An indepth nutritional profile forCaulifloweris also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more. It is very low in calories. 100 g of the fresh cauliflower head provides only 26 calories. Nevertheless, it comprises of several healthbenefiting antioxidants and vitamins in addition to be low in fat and zero cholesterol.

Cauliflower is a heart healthy vegetable. This means it helps in maintaining the heart and the cardiovascular system. To keep its flower heads creamy white, they should be protected from sunlight, which, otherwise would turn them green due to photosynthesis. Farmers in the field, therefore, cover closeby leaves together over the heads when they reach about quarter of their destined size. Fully grown flower heads should be harvested at the right time in order to avoid them turning overmatured. Overmatured head loses compactness and its surface become grainy, discolored, and no longer has tenderness, and flavor.

Cauliflower nutritional benefits include it being a rich source of fiber. This fiber helps in lowering our cholesterol levels. cauliflower or cabbage flower is one of the commonly used flowervegetables. Its compact flower heads hold numerous health benefiting phtyonutrients such as vitamins, indole3carbinol, sulforaphane etc., that help prevent overweight, diabetes and offer protection from prostate, ovarian, and cervical cancers.

Cauliflower also contains antioxidants. Antioxidants by themselves havemany benefits they act as an anti inflammatory agent and they help build a health immune system. Fresh cauliflower is an excellent source of vitamin C; 100 g provides about 48.2 mg or 80% of daily recommended value. VitaminC is a proven antioxidant helps fight against harmful free radicals, boosts immunity and prevents infections and cancers.