Description 

Cauliflower
is a vegetable related to the Brassica oleracea species, which contains
cabbage, Brussels sprouts, kale, broccoli and collard greens as well. The
vegetable originated in the Northeast Mediterranean and is presently cultivated
in most of the countries of the world. It has a white head and shoot and is enclosed
by thick, green leaves. Though the shoot and the leaves are thrown away and merely
the head (the white curd) is eaten. Cauliflower can be in the form of raw,
cooked or pickled form, however it the raw form that holds the maximum
nutritional importance. Given below is far-reaching material on the health and
nutrition advantages of eating cauliflower. 

Cauliflower


Benefits 

  • The
    allicin in cauliflower is acknowledged to help a healthy heart and reduce the threat
    of strokes. 
  • Cauliflower
    contains selenium and vitamin C, together of which work organized to build up
    the immune system. 
  • Cauliflower
    has been held by the looking after of a healthy cholesterol level. 
  • Being
    rich in folate, cauliflower is known to assist to develop cell growth and reproduction. 
  • The high quantity of fiber in cauliflower improves colon health and can even benefit
    prevent cancer. 
  • Freshly,
    it was found that cauliflower comprises ‘indole-3-carbinol’, a substance that
    can prevent breast and additional female cancers. 
  • The
    glucosinolates and thiocyanates, which exist in cauliflower, advance the
    ability of the liver to neutralize potentially toxic substances. 
  • Cauliflower
    performs as a blood and liver detoxifier. 
  • Sulforaphane,
    a substance in cauliflower, can eliminate cancer-causing chemicals and besides
    stop the spread of cancer cells, even in the far ahead steps of their growth. 
  • Studies
    have suggested that cauliflower comprises certain phytochemicals that might support
    a decrease in the danger of certain inborn cancers.