Cauliflower is a cruciferous vegetable. Cauliflower is one, which is in the family Brassicaceae. It is an annual plant that reproduces by seed. Only the head is eaten, which differs in having flower buds as the edible portion compared to broccoli.
Despite its white color, cauliflower is a very versatile and vitamin-rich vegetable. It is a great source of vitamin C and folate and a good source of fiber and vitamin K. It is also rich in phytochemicals and antioxidants.
White florets are the edible portion of the cauliflower, which are found in a tightly-packed head, while its green leaves and stalk are typically not eaten. Cauliflower can be cooked, eaten raw and added to soups, salads.
Cauliflower contains sulfur-containing compounds, due to that strong smell is flavoured while cooking. To avoid it short time cooking is recommended.
|Nutrients||Amount per 100g|
|9.Vitamin C (mg)||56|
Consuming fruits and vegetables of all kinds has been found to reduce the chance of developing many health conditions.
Eating more plant foods, such as cauliflower, has been found to decrease the risk of obesity, diabetes, heart disease, and increased energy, and overall lower weight.
Cauliflower helps in digestion, it is high in fiber and water. Both are important for preventing constipation, maintaining a healthy digestive tract, and lowering the risk of colon cancer.
Cauliflower is very high in choline as mentioned in the table. Choline helps ti improve memory problems like dementia etc.
It also contains high fibre, if it is consumed in high quantities, bloating may occur due to high fibre.
There may be some unwanted effects of consuming cauliflower, especially if it is eaten in excess.
Foods that are high in fiber may cause increased bloating and flatulence. However, most people can tolerate these foods in moderate portions.
High levels of vitamin K can cause problems for a person taking blood thinners, as vitamin K helps the blood clot.