Benefits of cauliflower

Benefits of cauliflower

In this article, we will look at all the benefits of Cauliflower. We will try to analyze in detail the composition, usefulness, and how it affects the human body. We will also talk about its medical use, taking into account medical recommendations and contraindications.

History

Previously, this variety of cabbage was called Syrian cabbage, because according to legend, it was first bred on the territory of Syria. Then, thanks to traders, the vegetable made its way to the island of Cyprus, and then it made its way to continental Europe.

The benefits of cauliflower

Cauliflower belongs to the same family as other cabbage plants, such as Kohlrabi, Gruncol, and others. At the same time, it is even somewhat superior in its characteristics, as it contains many natural antioxidants, phenolic compounds, soluble sugars, vitamins, and minerals. It also contains many substances that have anti-inflammatory and anti-carcinogenic properties, which help improve mental performance and also prevents weight gain. 100 grams of the plant contains:

  • 25 calories
  • 5.4 carbs
  • 2 gr. protein
  • 0.10 fat
  • 2.6 g of fiber
  • 47 milligrams of vitamin C
  • 16 micrograms of vitamin K

Note that this rich set from substances is only in 100 grams of vegetables. And taking into account its low-calorie content – you can use it in large quantities, using it in the preparation of various dishes.

Cauliflower protects against cancer

According to numerous studies, we know that the development of cancer depends largely on the food that a person eats. Scientists have also long noticed that cruciferous plants contain substances that significantly reduce the likelihood of cancer. In particular, this applies to cancer of such vital organs like the liver, stomach, and lungs. For women, the risk of breast cancer is also minimized. And one of the main problems, colon cancer, is similarly becoming less likely.

In addition to this, it is this cabbage that most inhibits the growth of tumor cells, especially in the initial stage of the disease. As clinical trials have shown – when artificially infecting a test subject, it was substances from the entire cruciferous family that most effectively inhibited the development of cancer. 

The anticarcinogenic properties of this type of plant have in their composition special chemical compounds, namely – glucosinolates containing sulfur. In fact, it is these compounds that emit the main odor during cooking. But the most important effect of these compounds is manifested during digestion – they are converted into biologically active substances that actively fight the reproduction of cancer cells.

Anti-inflammatory effect

If we are going to talk about inflammatory processes, we must say that this is the most common effect that accompanies any chronic disease. Cauliflower contains many different antioxidants as well as anti-inflammatory compounds. Mostly worth mentioning are rutin and a rich vitamin set.  We can also mention beta-carotene (aka provitamin A), which affects the organs of vision, caffeic acid, and more. All these together create a rather significant barrier to the spread of any inflammatory process. And note that just 100 grams of the vegetable contain almost 80% of the daily allowance of vitamin C ( 1 ), known as one of the most effective fighters against inflammation.

Diseases of the cardiovascular system and impaired brain function

Almost all medical professionals know that many inflammatory processes significantly affect the development of cardiovascular disease. In addition, they contribute to the development of diabetes, plus they significantly increase the risk of stroke. They also affect the development of Parkinson’s disease

As for the plant we are discussing and its influence on various kinds of senile illnesses (such as the diseases described above, dementia and Alzheimer’s), the rich content of vitamins C and K, omega-3-polyunsaturated fatty acids, and other substances can avoid the formation of plaque on the walls of blood vessels, lower cholesterol, as well as normalize blood pressure.

Cauliflower contains healthy vitamins

Benefits of cauliflower

In addition to vitamin C, which we wrote about above, we should pay attention to vitamin K. It is no secret that fast food and other unhealthy foods in fast-food restaurants are very popular in America, and it is this kind of food that significantly reduces vitamin K content. Recall that this vitamin affects blood clotting and saturates the body with calcium, which is good for the bones.

The benefits of cauliflower for digestion

Cauliflower contains a lot of fiber – just 100 grams of cooked vegetables contains about 10-12% of the daily norm of human consumption. Fiber has a beneficial effect on the entire digestive process – it facilitates the passage of digested food through the intestines, softening the stool, resulting in a significantly reduced risk of constipation.

The benefits of cauliflower to combat excess weight

The small number of calories contained in the plant – makes it an ideal product for people who suffer from overweight and for those who are actively engaged in the process of losing weight. In addition to its low-calorie content – this vegetable removes excess fluid from the body, as well as helping to eliminate toxins.

Harm – Effects on the thyroid

People who suffer from thyroid problems are not recommended to eat Cauliflower in large quantities in raw form. Yes, the negative effect will be achieved only if you eat too much of it, but still, experts do not recommend people with thyroid problems and iodine deficiency in the body to abuse cabbage. If possible, try to eat it no more than once a day and in cooked form.

Why cauliflower is bad for digestion

We wrote above about the positive effects on digestion, but now let’s discuss the negative side, which can occur, and people who suffer from a failure of the digestive system. In this category of people, when consuming the vegetable in its raw form, the carbohydrates in the digestive tract may not be completely broken down, which, combined with the abundance of sulfur and fiber – can lead to the formation of gas in the intestines. To avoid this – use cauliflower only in cooked form.

Consumption in case of urolithiasis

People who suffer from kidney stones or gout should be careful when eating cruciferous plants and eat them in small quantities. The fact is that they contain compounds called purines – they are converted to uric acid when ingested and can be deposited as excess salts.

The medical benefits of cauliflower

In this article, we described in detail all the positive and negative effects that cauliflower can have on the body. In general, we can say that this plant is one of the most effective helpers in the fight against cancer, which is very relevant in the modern world. Its anti-inflammatory properties and the way it affects the normalization of the digestive system are also very much in demand in medicine.

Cooking

Benefits of cauliflower

Cauliflower is one of the most delicious vegetables. At the same time, its low-calorie content greatly expands the list of dishes in which it can be used. It is an ideal product for diet dishes. It also goes well with meat or other vegetables. The best way to prepare it is vegetable saute or fried in hot oil – with this approach, you can preserve all the useful and nutritious properties of the vegetable.

The method of storage without losing useful substances of cauliflower

This vegetable is very sensitive to its storage conditions. Ideally, if you store the vegetable at a temperature of about 0 degrees Celsius and at a humidity of about 95%. If the temperature is significantly lower – the plant will begin to freeze, but if higher – will begin to sprout. Ideally, it should be kept in a dry, light-free, and well-ventilated place. As for storage in refrigerators, to begin with, the cauliflower should be separated into inflorescences, removing excess leaves. Next, wrap everything in a food film.

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