Health Benefits & Nutrition Facts About Cauliflower

Cauliflower, not only identified as a vegetable but also as a flower.The origin of this name is from a latin word Caulis ( Cabbage ) and flower. It is grown in China, India, Spain, Mexico and Italy.

Cauliflower is much more than broccoli's paler cousin: This member of the cruciferous vegetable family is packed with a rich supply of nutrients and is finally getting the attention it deserves as a nutrition powerhouse.

With a nutty and slightly sweet taste, cauliflower has become one of the trendiest vegetables over the last few years, making its way onto restaurant menus and dinner tables in a variety of ways, especially riced versions of the vegetable.

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, two naturally occurring compounds thought to play a role in preventing chronic diseases.

5 Health Benefits of Cauliflower

1. It keeps your bones healthy. Cauliflower contains vitamin C, which helps with collagen production, and vitamin K, which may help prevent bone loss.

2. It helps with detox. Cauliflower and other cruciferous vegetables contain Indole-3-carbinol, a phytonutrient that has been shown to aid the liver in its detox functions.

3. It aids in reducing high blood pressure. Eating cauliflower can help boost HDL cholesterol (the good kind) levels and lower blood pressure.

4. It strengthens your immune system. Choline, a nutrient found in cauliflower and other vegetables, helps with gastrointestinal health. Also, glutathione is an antioxidant that helps fight off infection.

5. It helps reduce the risk of cancer. Some studies have shown that Indole-3-carbinol and sulforaphane in cauliflower and other cruciferous vegetables have anti-inflammatory properties, help protect cells from DNA damage and may also help inactivate carcinogens.