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Cauliflower Vegetable Health Benefits

Cauliflower is a member of the cruciferous family of vegetables, often overshadowed by its green cousin broccoli. Cauliflower contains sulforaphane, a sulphur compound that has also been shown to kill cancer stem cells, thereby slowing tumour growth.

 

Some researchers believe eliminating cancer stem cells may be the key to controlling cancer.

 

Sulforaphane in cauliflower and other cruciferous vegetables has been found to significantly improve blood pressure and kidney function.

 

A cup of boiled cauliflower delivers about 3.35 g of dietary fiber, which helps clean your digestive system and gets rid of unnecessary substances.

 

Additionally, a substance called glucoraphin present in cauliflower appears to have a protective effect on your stomach lining.

 

With glucoraphin, your stomach is not prone to the bacterium helicobacter pylori, thereby reducing your risk for stomach ulcer and cancer.

 

As part of the brassica family, more commonly known as cruciferous vegetables, cauliflower contains antioxidants and phytonutrients that can protect against cancer, fiber that helps with satiety, weight loss and a healthy digestive tract, choline that is essential for learning and memory as well as many other important nutrients.

 

Cauliflower also contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid).

 

It contains omega-3 fatty acids and vitamin K. It serves as a good source of proteins, phosphorus and potassium.

 

Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants.

 

Cauliflower is an excellent, low-calorie source of potassium. Potassium is an essential dietary mineral.

 

Normal body functions, including regular heart beats and proper body hydration, depend on proper potassium concentrations both inside and outside of cells.

 

Cauliflowers are available all around the year in the markets; however, they are at their best during winter months.

 

In general, harvesting done when the head reaches the desired size but before the florets begin to separate.

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