Thursday, June 24, 2010

Cauliflower Iš? «««««

Cauliflower is one of the cruciferous vegetables, it has a compact head usually about six inches in diameter that is composed of undeveloped flowed buds. The flowers are attached to a central stalk. Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli and kale because the leaves of the plant shield the florets from the sun as they grow.

Nutritive Values : Per 100 gm.

  • Vitamin A : 900 mg.
  • Vitamin B : Thiamine .11 mg.;
  • Riboflavin : .10 mg.;
  • Niacin : .6 mg.;
  • Vitamin C : 69 mg.
  • Calcium : 22 mg.
  • Iron : 1.1 mg.
  • Phosphorus : 72 mg.
  • Fat : .2 gm.
  • Carbohydrates : 4.9 gm.
  • Calories : 25

Health Benefits of Cauliflower:

  • Cauliflower just like the other cruciferous vegetables (cabbage, broccoli, kale) contains a substance that can help prevent cancer.
  • Cauliflower contains phytochemical, called indoles, which may stimulate enzymes that block cancer growth.
  • Cauliflower contains glucosinolates and thiocyanates these substances help increase the liver's ability to neutralize a potentially toxic substance.
  • Cauliflower is a blood and liver detoxifier.
  • Cauliflower contains Sulforaphane. Sulforaphane is a substance that is formed when the cauliflower is chewed, this substance trigger the liver to produce enzymes that can remove cancer causing chemicals. Sulforaphane can also stop the spread of cancer cell, even in the later stages of their growth.
  • Cauliflower with turmeric could be an effective therapy to prevent and also to inhibit the spread of established prostate cancer.
  • Cauliflower and other cruciferous vegetables contain indole-3-carbinol, a substance that can affect the metabolism of estrogen in the body and can prevent breast and ovarian cancer.

Cauliflower is also helpful in the following cases:

  • Kidney and bladder disorders
  • Asthma
  • High blood pressure
  • Arthritis
  • Bad Complexion
  • Constipation

Cooking Tip: Cauliflower contains a compound that release sulfuric odor when heated. These odors become stronger with increased cooking time. To minimize odor, retain the vegetable's crisp texture, and reduce nutrient loss, cook the cauliflower for only a short time. Some phytonutrients may react with iron in cookware and cause the cauliflower to take on a brownish color. To prevent this, add a bit of lemon juice to the water in which you blanch the cauliflower.

Caution: Cauliflower contains goitrogens, natural substances in certain foods that can interfere with the function of thyroid gland. Individuals with existing and untreated thyroid problems may want to avoid cauliflower for this reason. Cooking may help inactivate the goitrogenic compounds found in cauliflower.


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