Cauliflower is a cruciferous vegetable, from the species
Brassica oleracea, in the family Brassicaceae. It is a mass of tiny, tightly
packed flower heads (called curds), which grow from a thick central stem to
form a single, round head. Surrounding the curd are ribbed, coarse green leaves
that protect it from sunlight, impeding the development of chlorophyll.
Cauliflower derives its name from Latin caulis (cabbage).
Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard
greens, and kale, though they are of different cultivar groups. Due to the lack
of chlorophyll, most cauliflowers are white, but it’s also possible to find
green and purple varieties, as well as the sweeter Romanesco cauliflower, with
its distinctive pointed florets.
Brain Health: Cauliflower is a good source of Vitamin B-
choline, that boosts brain cell development and prevents age-related memory
decline and protects against toxins.
Arthritis:
Cauliflower contains vital boron that stimulates the absorption of
calcium and magnesium necessary for bone development and prevention of
osteoporosis and arthritis.
Cancer Prevention: Cauliflower contains carotenoids, such as
beta-carotene, and phytonutrients like kaempferol, ferulic acid, cinnamic acid
and caffeic acid. These anti-oxidants
help neutralize toxins and free radicals in your body, reducing the risk of
lung, breast, bladder, colon, prostate, and ovarian cancer.
Cardiovascular Support:
Vitamin C, K and some traces of omega-3 in cauliflower, along with its
antioxidant and anti-inflammatory properties helps prevent arterial plaques
(atherosclerosis), reverse blood vessel damage, maintain the patency of the
blood vessels and improve blood circulation. It also contains allicin, which
has been found to reduce the occurrence of stroke and heart disease.
Colon Health: Dietary
fiber in Cauliflower is important for normal bowel movements and protects the
colon from cancer-causing damage. Additionally, glucoraphin protects your
stomach lining against bacterium helicobacter pylori, thereby reducing your
risk for stomach ulcers and cancer.
Digestive system: The
amino acid glutamine in cauliflower juice is very gentle and calming on the
digestive system, detoxifying, repairing ulcers, healing and regenerating the
digestive system.
Protects Against Flu:
The high content of vitamin C in cauliflower prevents outbreaks of
common infections like cold, flu and fever.
Diabetes mellitus:
Cauliflower has a low glycemic index and its anti inflammatory
properties coupled with dietary fiber help keep blood sugar levels in check in
patients suffering from diabetics.
Pregnancy support:
Cauliflower is high in folate -vitamin B9, which helps in fetal
development and prevents risk of neurological defects, such as spina bifida, in
the fetus. Cauliflower is also a good source of vitamin C which again is
beneficial during pregnancy.
Weight loss:
Cauliflower is low in calories, at the same time filling, which reduces
cravings. Folates and Vitamin C trigger metabolism and fat burning making it a
great addition to any weight loss diet.
Detoxification: Cauliflower contains glucosinolates and
thiocyanates (including sulforaphane and isothiocyanate), which triggers
enzymes in the liver that neutralise potentially toxic substances.
Anti-Inflammatory: Antioxidants,Omega-3 fatty acids and
vitamin K in cauliflower, help to prevent chronic inflammation that leads to
conditions such as arthritis, chronic pain, and certain bowel conditions. Also
Isothiocyanate molecule called ITC, or indole-3-carbinol (I3C) is an
anti-inflammatory compound operating at the genetic level, suppressing
inflammation at the root.
Stronger Bones: Cauliflower contains Vitamin K, phosphorus
and calcium which not only help in transmission of nerve impulses but
strengthens your bones and teeth. Magnesium helps the parathyroid gland to
produce hormones needed for the bone to function normally.
Nutrient Store: Cauliflower is a great source of vitamin C,
K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamins
B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6
(pyridoxine) and B9 (folic acid), folate, pantothenic acid, potassium, and
manganese. It also contains omega-3 fatty acids and vitamin K.
Side Effects and Precautions:
Kidney Stones and Gout: Since purines (naturally occurring
substances in plants and animals) can be broken down to form uric acid, excess
accumulation of purines in the body can lead to excess accumulation of uric
acid leading to gout and formation of kidney stones.
Allergic Response: Cauliflower may prompt (very rare) an
allergic response characterized by symptoms such as severe itching, facial and
hand swelling and breathing difficulties.
Gas and Bloating: Sulphur-rich cruciferous vegetables like
Cauliflower contains non-digestible carbohydrates that cause gas and bloating
in the digestive system.
Iodine Absorption and Goiter: Cruciferous vegetables contain
cyanogenic glucosides, sugar-like molecules that block iodine absorption when
you digest them. When you have low iodine levels, the thyroid enlarges so it
can trap more iodine, a condition known as a goiter. Hypothyroidism,
characterized by decreased metabolism, cold sensitivity, dry hair and skin,
difficulty thinking and weight gain may occur if you eat a diet consisting
almost entirely of cruciferous vegetables.
Vitamin K: Cauliflower contains large amounts of vitamin K
that helps your blood clot and can interfere with blood thinning medication
like Coumadin and decrease its effectiveness.
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