The Cauliflower Connection
Cauliflower may not have been your first favorite vegetable, but it may become the star of your spring meals after you learn more about its remarkable reservoir of vitamins, minerals, antioxidants, and phytochemicals.
▪ Cauliflower is rich in healthy vitamins and minerals, including beta-carotene, lutein, and vitamins C, E, and K; and folate.
▪ One serving of cauliflower contains 75 percent of the recommended daily value of vitamin C.
▪ Cauliflower is a good source of choline, a B vitamin that aids in brain development and may improve cognitive abilities and prevent against age-related memory loss.
▪ Importantly, cauliflower is a cancer-fighting food. It contains sulfur-containing chemicals called glucosinolates. During digestion, glucosinolates form the compounds indoles and isothiocyanates. According to the National Cancer Institute, indoles and isothiocyanates (in laboratory tests) have been found to inhibit the development of cancer, including breast, colon, lung, stomach, and bladder cancer.
▪ These compounds also have antiviral, antibacterial and anti-inflammatory effects. (See my recipe that combines cauliflower with turmeric to reduce inflammation!)
▪ Cauliflower is a great source of good fiber – aiding digestion and helping you feel fuller, longer.
Cauliflower can be eaten roasted, raw, pureed; in soups, salads and dips – you can even prepare it as a healthier version of mashed potatoes. Choose a head of cauliflower that’s firm and creamy white – no brown or yellow spots. Heads with green leaves typically indicate that they are fresh. If you want a veggie fights cancer and memory loss; that’s an anti-inflammatory, antiviral and antibacterial; that aids digestion and brain health – then look no further than the mighty cauliflower!
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