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Cauliflower: Health benefits and Nutritional facts.

‘The humble Cauliflower’ it is mouth watering as chilly Gopi, crunchy and crispy when battered and fried and so much more as a spread.
Who would think that it is more than just a tasty vegetable but it has amazing curative properties.
Did you know?
White varieties of cauliflower are just as rich in phytonutrients as green cruciferous vegetables, and this nutrient richness is exemplified by its glucosinolates.
Let’s break this science fiction encrypted mumbo jumbo so that we can understand what all this mean in simple English.
The glucosinolates in cauliflower appear to have an important relationship with its antioxidant capacity which means it is really great as an anti- aging ingredient. Eating Cauliflower helps us stay young.
Did you know?
That Cauliflower originated from a wild-type cabbage, and today, it is extensively used in nearly every cuisine in the world.
Cauliflower is not just known for its delectable taste – but it has wonderful health benefits
Here are some;
·         Cauliflower is great for the heart!
The sulforaphane in cauliflower is also known to improve blood pressure levels significantly. Cauliflower also contains omega-3 fatty acids that regulate cholesterol levels and prevent cardiac disease.
·         It reduces and combat inflammation
A compound in cauliflower is known as Indole-3-carbinol which is one of the most prominent benefits of cauliflower, this help reduce oxidative stress in the body and fight inflammation. This will help you with gout or any inflamed joint pains.
·         It is known as Weight loss Veggie
If you love cauliflower than this is a sure way of getting addicted without putting on the flab.  Cauliflower is also low in carbs and can hence be a safe addition to a weight loss diet.
·         Cauliflower can improve our vision
The antioxidants in cauliflower, vitamin C included, can cut the risk of age-related macular degeneration. It helps protect the eye forming cataract .The sulforaphane in the cauliflower protects the retina from damage.
Did you know?
Cauliflower was discovered over 2000 years ago.
Nutritional Benefits from Raw Versus Cooked Cauliflower
·         So those of you who believe that cauliflower should only be eaten raw can now relax. The good news is; Studies show strong nutrient richness in both raw and cooked cauliflower.
·         Although there can be loss of water-soluble nutrients during cooking with water or other liquids, there can also be increased bioavailability from the freeing up of nutrients that remained inside the cells in raw cauliflower but got released from those cells during cooking
·         Unlike other vegetables, when cooked looses valuable nutrition’s, cauliflower is a win -win situation in which both raw and cooked cauliflower can make great nutrient contributions to our health.
·         Even though I have indicated that it is OK to cook cauliflower, you have to take precaution not to overcook it.
The three guidelines are: (1) minimal necessary heat exposure; (2) minimal necessary cooking duration; (3) minimal necessary food surface contact with cooking liquid.(don’t drown in water and throughout the valuable nutrients)
Did You Know?
Cauliflower heads come in different colors, though the most common is the white one. Other types include green, purple, orange, yellow, and brown.
In conclusion the nutritional value in Cauliflower is bountiful. This includes a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.
Here to the humble CAULIFLOWER!
I hope you have enjoyed this blog. Do let us know what you you thought about it. And make sure to check out our other posts including ‘ Top 7 Foods That Can Cause Acne!!!

*This blog does not provide medical advice nor is it intended to diagnose, treat, cure or prevent any disease.

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