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Nutritional value and benefits of cauliflower consumption

4 March, 2009, Food & Drinks,Foods - No Comment

cauliflower11Brassica oleracea is a classification of edible plants which include collard greens, broccoli, kale, Brussels sprouts and cauliflower. The origin of cauliflower was in the northeast Mediterranean but today it is grown in a majority of countries all over the world. Cauliflower consists of a white central part bordered by green leaves and a stalk projecting under it. The central part, also known as the white curd, is the only edible section of the cauliflower and the rest are usually useless and thrown away. It can be eaten either pickled or cooked but the cauliflower is most beneficial for humans in a dietary aspect when eaten raw.

The value of each nutritional element in 100g of cauliflower is as follows:

Energy – 20 kcal (100 kJ), Zinc – 0.28 mg, Potassium – 300 mg, Phosphorus – 44 mg, Magnesium – 15 mg, Iron – 0.44 mg, Calcium – 22 mg, Vitamin C – 46 mg, Folate (Vitamin B9) – 57 µg, Vitamin B6 – 0.22 mg, Pantothenic acid (B5) – 0.65 mg, Niacin (Vitamin B3) – ,0.53 mg, Riboflavin (Vitamin B2) – 0.063 mg, Thiamin (Vitamin B1) – 0.057 mg,  Protein – 2 g, Dietary fiber – 2.5 g, Sugars – 2.4 g and Carbohydrates – 5 g.

Advantages of cauliflower consumption

•    Cauliflower contains a substance known as Allacin which influences health of the heart for the better and aids in the prevention of strokes.

•    Vitamin C and Selenium, both found in cauliflower, assist in fortifying and reinforcing the immune system of the body.

•    The correct level of cholesterol is also maintained with regular consumption of cauliflower.

•    Cell maturity and multiplication is aided by the high Folate content in this vegetable,

•    Prevention of colon cancer and improvement of colon functions due to high presence of dietary fiber.

•    Recent discovery proves that cauliflower contains a substance known as ‘indole-3-carbinol’ which actively functions to prevent cancers of the breast, uterus and other feminine organs.

•    Enhancement of liver functions in the detoxification processes of poisonous substances by the substances known as thiocyanates and glucosinolates present in this vegetable.

•    Inhibits and prevents the growth and multiplication of cancer cells even in the latter stages of the disease due to a substance present in cauliflower known as Sulforaphane.

•    Risk of hereditary cancers are also minimized due to the presence of Phyto – chemicals

•    Purifier of blood.

Consumption of cauliflower is also beneficial for people suffering from diseases like asthma, arthritis and constipation

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