Cauliflowers can be eaten roasted, boiled, fried, steamed or eaten raw, and they’re one of the cruciferous vegetables that provide fantastic health benefits. Take a look at the Nutritional breakdown and health benefits of Cauliflowers.
Nutritional Facts of Cauliflower
100 Gms of raw Cauliflower contains 25 calories yet 3gms of dietary fiber. Cauliflower is free of fat and cholesterol and contains low sodium.
It is an excellent source of Vitamin C and has good amounts of calcium and Iron. It contains good amounts of vital B-complex groups of vitamins including folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3).
Health benefits of Cauliflower
Cauliflowers contain anti-cancer phyto-chemicals like sulforaphane and plant sterols such as indole-3-carbinol, which helps in protecting against prostate, breast, cervical, colon, and ovarian cancers.
Cauliflower acts as Blood and liver detoxifier and assists in kidney and bladder disorders.
Rich in folates, Cauliflowers can improve cell growth and replication.
Cauliflowers are excellent sources of Vitamin C, which helps in strengthening the immune system
The allicin in Cauliflowers helps maintain healthy cholesterol levels, and reduces the risks of strokes, promoting healthy heart.
Cauliflowers have good amounts of dietary fiber which improves colon health, and prevents cancer risks. The glucosinolates and thiocyanates increase the liver potential to neutralize potential toxic substances.
Including Cauliflower in diet can help increase blood flow, boost energy levels in the body, promote good digestion and regular elimination
Cauliflowers are packed with anti-cancer, anti-inflammatory and anti-oxidant properties.
Risks and Precautions of Cauliflowers
Excessive intake of cauliflower may cause swelling of thyroid gland and thyroid hormone deficiency, just like any other cruciferous veggies.
The plant compounds known as goitrogens can cause these allergies, especially among people with thyroid dysfunction.