Cauliflower is a vegetable belonging to the Brassica oleracea species, which also includes cabbage, Brussels sprouts, kale, broccoli and collard greens. 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 stalk and is surrounded by thick, green leaves. However, the stalk and the leaves are discarded and only the head (white curd) is eaten. Cauliflower can be had in the raw, cooked or pickled form, though it the raw form that holds the highest nutritional value. Given below is complete information on the health and nutrition benefits of eating cauliflower.
Benefits
The allicin in cauliflower is known to promote a healthy heart and
reduce the risk of strokes
Cauliflower contains selenium and vitamin C, both of which work together
to strengthen the immune system.
Cauliflower has been associated with the maintenance of a healthy
cholesterol level.
Being rich in folate, cauliflower is known to help improve cell growth
and replication.
The high amount of fiber in cauliflower improves colon health and can
even help prevent cancer.
Recently, it was found that cauliflower contains 'indole-3-carbinol', a
substance that can prevent breast and other female cancers.
The glucosinolates and thiocyanates, present in cauliflower, increase
the ability of liver to neutralize potentially toxic substances.
Cauliflower acts as a blood and liver detoxifier.
Sulforaphane, a substance in cauliflower, can remove cancer causing
chemicals and also stop the spread of cancer cells, even in the later stages
of their growth.
Researches have suggested that cauliflower contains certain phyto-chemicals
that might help reduce the risk of some hereditary cancers
