11 Health Benefits Of Cauliflower That Will Shock You
Health Benefits Of Cauliflower to humans.
Health benefits of cauliflower, nutritional value, uses, risks and a brief history on it.
11 Health Benefits Of Cauliflower That Will Shock You.
Brief History Of Cauliflower:
Cauliflower is one of the numerous vegetables in the species Brassica oleracea in the genus Brassica which is the Brassicaceae (or Mustard) family.
Cauliflower is an annual plant that cultivates by seed. Generally, only the heads are eaten. Cauliflower comes in different colours including white, yellow, purple and green.
Nutrients Contained in Cauliflower:
Cauliflower contains energy, carbohydrates, sugars, dietary fibre, fat, protein, vitamins and minerals. Vitamins in cauliflower include Vitamin K, E, C, B6, folate (Bg), pantothenic acid (B5), Niacin (B3), Riboflavin (B2), Thiamine (B1). It has 58% of Vitamin C per 100g making it a rich source of vitamin C.
Also, it contains minerals like calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc. It has 7% of manganese per 100g making it a rich source of manganese. Cauliflower also contains an amount of water per serving.
Preparation And Usage Of Cauliflower:
Cauliflower can be consumed fresh or frozen. It’s best consumed fresh. Fresh cauliflower should have a strong head without dark spots, and sharp green leaves. Cauliflower can be refrigerated for up to 5 days maximum in order not to lose its nutrients.
It’s can be served; steamed or roasted, baked in a cheese sauce, or fried.
You may use it as cauliflower crust pizza, cauliflower ‘rice’, Buffalo cauliflower ‘wings’, creamy cauliflower soup, Garlic Parmesan mashed cauliflower with chives, and curry-spiced cauliflower with breadcrumbs.
Health Benefits Of Cauliflower:
1. Prevents Cancer:
According to studies, the chemopreventive and anti-estrogen properties of indole-3-carbinol found in cauliflower help to slow the development of uterine cancer cells.
Consumption of brassica vegetables such as cauliflower, according to research published in The Journal of Nutrition helps to suppress cell proliferation, especially in the case of breast cancer.
2. Improves Bone Health:
Cauliflower is high in vitamin C, which aids in the development of collagen, that protects joints and bones from inflammatory damage and can also help with rheumatoid arthritis care. Furthermore, a link has been discovered between higher vitamin C levels and higher bone density. Vitamin K is also present, which “attract[s] calcium to the bone.” This could help both men and women escape bone loss.
3. Improves Heart Health:
Because of the presence of glucoraphanin, regular consumption of cauliflower can help with blood circulation and ensure the proper functioning of blood vessels. Isothiocyanates are formed when glucoraphanin is converted into isothiocyanates, which stimulate anti-inflammatory activities and prevent lipid accumulation in blood vessels.
This encourages cardiovascular health by allowing blood to circulate freely. This lowers the risk of diseases like atherosclerosis and improves blood flow. Indole-3-carbinol, which is abundant in cauliflower, has also been shown to have antithrombotic and antiplatelet properties, which contributes significantly to a healthy heart.
4. Detoxifies the Body:
Cauliflower produces indole-3-carbinol, a phytonutrient that, in combination with sulforaphane, aids in the activation and regulation of detoxifying enzymes that help the body metabolize and eliminate harmful compounds.
5. It is Good for the Skin:
Sulforaphane, a compound found in cauliflower, has been shown to protect the skin from ultraviolet radiation damage in studies. Sulforaphane’s antioxidant properties protect the body from UV-induced inflammation and skin cancer, as well as erythema and cellular damage.
This defence against cancer in humans appears to be long-lasting, according to research published in the Proceedings of the National Academy of Sciences of the United States of America.
6. It is an Immunity Booster:
Cauliflower is high in antioxidants and nutrients that support the immune system. The presence of vitamin C in it, along with other healthy components, prevents various infections and enhances the body’s protective mechanisms by inhibiting the development of disease-causing inflammation.
7. It is Good for the Hair:
Sulfur-containing amino acids (precursors for making hair keratin proteins) and silicon in cauliflower promote hair development (responsible for promoting growth and shine).
8. Prevents Obesity:
Indoles, which are found in cauliflower, have anti-obesity properties. Cauliflower intake is useful in preventing a variety of inflammatory and metabolic disorders in the body. It also assists in weight loss and obesity prevention by stimulating fat-burning thermogenesis.
9. Enhances Brain Health:
Cauliflower is high in choline and phosphorous, both of which help to repair cell membranes. This is essential for the brain and nervous system to function properly and transmit nerve signals. Furthermore, the presence of potassium and vitamin B6 in cauliflower is essential for maintaining brain health and promoting proper nerve communication.
10. Aids in Diabetes Control:
Due to the presence of vitamin C and potassium, regular consumption of cauliflower can help to reduce the risk of diabetes. Low serum potassium has been linked to the development of diabetes, according to research published in the Archives of Internal Medicine.
Cauliflower’s potassium content aids in glucose metabolism regulation. It affects the release of the hormone insulin by the pancreas, which helps the body fight high blood sugar levels. Furthermore, studies have shown that vitamin B6 found in cauliflower is beneficial in improving glucose tolerance in patients with gestational diabetes.
11. It Prevents Stroke:
Owing to the presence of the compound allicin, white flesh fruits and vegetables such as cauliflower protect the brain from damage associated with stroke. Allicin’s anti-inflammatory properties and ability to inhibit programmed cell death may be responsible for these effects.
Risks In Consuming cauliflower:
There are some unwanted effects of eating cauliflower, especially in excess.
A. Bloating and Flatulence: Foods that have a high amount of fibre may increase bloating and flatulence. It’s usually advised to be taken in the right proportion.
If you are taking dietary fibre for health purposes, study which kind of food causes bloating and follow doctor’s orders after a report.
B. Blood clotting: High levels of vitamin K in food may cause problems for people taking blood-thinning drugs, as vitamin K assists blood clot. Avoid foods with high levels of vitamin K if using blood thinners. Consult your doctor before making food choices.