Among the cruciferous vegetables, cauliflower is packed with many healthy nutrients and Antioxidant compounds. It is a low fat diet that delivers multiple benefits to our Body. Cauliflower consumption is associated for its cancer-preventing prospective and antioxidant properties. Cauliflower contains numerous nutrients, which make it an excellent addition to any healthy diet or it can be used in healthy snacks.
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, Omega-3 fatty acids, manganese, phosphorus, and biotin. Additionally, it is a good source of Vitamin B2, protein, Vitamin B1, niacin, and magnesium.
Cauliflower is rich of vitamin C and manganese. Both are powerful Antioxidants, Vitamin C required to maintain a range of tissues. Without sufficient vitamin C, our body cannot produce the structural protein collagen, which causes a breakdown of our blood vessel, skin, tooth and bone tissue. A diet loaded with vitamin C might also help reduce the risk of heart disease. Daily requirement of vitamin C for Adult men and women is 90 and 75 milligrams, respectively. A cup of chopped Cauliflower contains 51.6 milligrams of vitamin C.
Aside of these antioxidants, cauliflower also contains carotenoids, such as beta-carotene, and phytonutrients that include kaempferol, ferulic acid, cinnamic acid and caffeic acid. These antioxidants will protect our body from free radical damage and reduce the risk of diseases caused by oxidative stress, like cardiovascular diseases and cancer.
A Healthy meals containing cauliflower will boost the vitamin K — or phylloquinone — intake. Vitamin K is associated with bone development, and helping the bone cells to produce proteins required for the formation of new mineralized bone tissues. Apart from this primary role of Vitamin K, is to clot formation.
Persons with vitamin K deficiency bleed excessively after any injury and develop spontaneous bleeding and bruising (skin discoloration), since the low levels of vitamin K could not form the clotting. A cup of chopped cauliflower contains 16.6 micrograms of vitamin K.
Cauliflower contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid). It serves as a good source of quality proteins, phosphorus and potassium.
Cauliflower can be added boiled or steamed to diet, but if it is not cook properly; it can become spongy and lose its essence. For healthy cooking, this vegetable should be cooked just for 5 minutes to get maximum Nutritional values. Make sure not to eat Cauliflower more than 4 to 5 servings weekly, because, the cauliflower contains purines, which are broken down by the body to produce uric acid. Having too much uric acid could eventually develop gout.
Health Tips for women, Cauliflower Develops Fetus:
Cauliflower is more beneficial to women during pregnancy. It contains folate and vitamin A and vitamin B, which help in growth of cells. This will ultimately helps in the proper development of the fetus (human baby more than eight weeks after conception) in the womb.
Having rich in Vitamin C, Cauliflower is also works excellent during the pregnancy. Accordingly every pregnant woman should at least eat one cup of cauliflower every day!
Cauliflower mineral functioning
- Zinc –Makes new cells and also in healing wounds, beneficial for Heart and Brain cells.
- Magnesium – helps the parathyroid gland which produces hormones required for normal functioning of bones.
- Phosphorus – Useful in strengthening the bones
- Selenium – Beneficial in superior functioning of immune system
- Sodium – Maintains the fluids balance in the body
- Manganese –helps in making and activating the enzymes