The Health Benefits of Cauliflower
Cauliflower contains Sulforaphane, which is a cancer-fighter, helps to reduce blood pressure and improves kidney function. It also contains Sulfur which is an anti-inflammatory and helps to remove toxic substances from the body. This versatile vegetable also contains multiple antioxidant phytonutrients. One serving of cauliflower contains almost a whole day’s recommendation of Vitamin C. It also contains Folate, Vitamin K, Fiber and Omega-3 fatty acids! Wow!
I mentioned that a key property of cauliflower is fighting inflammation. Inflammation can contribute to many debilitating illnesses, including osteoarthritis, rheumatoid arthritis, heart disease, Alzheimer’s disease, Parkinson’s disease and even cancer. Reducing inflammation also stabilizes blood sugars, helping to manage and prevent diabetes.
Studies have shown that cauliflower, when consumed once a week, helps fight colorectal cancer. And cauliflower doesn’t have to be cooked! It’s been shown that eaten raw, cauliflower binds with bile acid to help cholesterol levels.
Not Just a Side Dish
Steaming cauliflower and eating it just like that is still a great option. And steaming is much better than boiling cauliflower, according to the experts. When boiled, many of the phytonutrients are left in the water.
Besides mashing cauliflower and adding a bit of butter and a dash of salt as a healthier alternative to mashed potatoes, I’ve got to try ricing cauliflower! People swear by it! And using it as a pizza crust. A friend says you can actually pick up flattened riced and cooked cauliflower like bread!