Cauliflower

Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. It has a compact head (called a "curd"), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk.

Health Benefits

After citrus fruits, cauliflower is your next best natural source of vitamin C, an antioxidant that appears to help combat cancer. It's also an important warrior in the continuous battle our bodies wage against infection.

Cauliflower contains glucosinolates and thiocyanates these substances help increase the liver's ability to neutralize a potentially toxic substance. Cauliflower is a blood and liver detoxifier.

Cauliflower contains Sulforaphane. Sulforaphane is a substance that is formed when the cauliflower is chewed, this substance trigger the liver to produce enzymes that can remove cancer causing chemicals. Sulforaphane can also stop the spread of cancer cell, even in the later stages of their growth.

Cauliflower contains allicin, which can improve heart health and reduce the risk of strokes, and selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflower can also help to maintain a healthy cholesterol level.

Folate is also found in cauliflower, which is a B vitamin that is needed for cell growth and replication. For this reason, it is often recommended that women who are pregnant or may become pregnant eat significant amounts of cauliflower in order to help their unborn children develop properly. Folate also helps the blood work more efficiently and is often recommended for preventing anemia. Folate is also essential for proper tissue growth and not getting enough can make you succeptible to many diseases down the road such as cancer and heart disease.

Of course, cauliflower is an excellent source of fiber, which helps to improve colon health and can even help prevent cancer. And, most recently, it has been discovered that cauliflower, as well as other cruciferous vegetables, such as brussel sprouts and cabbage, contain indole-3-carbinol, a substance that can affect the metabolism of estrogen in the body, and prevent breast and other female cancers. Studies have shown that this compound stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens.

In general, cauliflower is an excellent source of vitamins C and K. It is also a very good source of potassium, fiber, phosphorus, and B vitamins. Cauliflower is a good source of the trace mineral boron.

Three florets of cauliflower a day will provide you with 67% of your daily vitamin C requirement. When purchasing cauliflower, make sure the tops are white. If the floret has begun to spot brown or puple, it is past its nutritional peak. Serving the cauliflower raw will give you the highest nutritional benefits, however, if you must cook it, lightly steamedwill also keep its cancer-fighting components intact.

Caution:

Cauliflower contains goitrogens, natural substances in certain foods that can interfere with the function of thyroid gland. Individuals with existing and untreated thyroid problems may want to avoid cauliflower for this reason. Cooking may help inactivate the goitrogenic compounds found in cauliflower.