Cauliflower belongs to the cabbage family, which also includes broccoli, kale, and kale. Today, India, China, Italy, France, and the United States are the best producers of this plant worldwide.
Nutritional value and vitamins in cauliflower:
This plant is an excellent vitamin C source, folate, vitamin K, B vitamins, and vitamin E. It also contains vital minerals, such as calcium, magnesium, phosphorus, potassium, sodium, and iron.
Health benefits of cauliflower:
Avoid oxidative stress
This plant also contains vitamin C, manganese, and other powerful oxidants that help nourish the body.
This plant contains vitamin K, which has anti-inflammatory properties; its regular consumption ensures healthy blood circulation and helps maintain blood vessels. Glucoraphanin is converted to an isothiocyanate, which activates anti-inflammatory activity and prevents the accumulation of fats in blood vessels, which blocks blood flow, which reduces the risk of diseases such as atherosclerosis and heart health.
The glucosinolate in this plant is broken down to produce healthy compounds such as sulforaphane and isothiocyanates called indole-3-carbinol. Studies have shown that these compounds have protective and anti-estrogenic chemical effects that prevent cell growth. Research has supported the fact that eating vegetables in the cabbage family, such as cauliflower, reduces the risk of cancers such as lung cancer, bladder cancer, breast cancer, prostate cancer, and ovarian and cancer.
Prevention of gastric disorders
This plant is a source of dietary fiber that helps digest food and accelerates toxins from the body. The glucosinolates, glucoraphanin, and sulforaphane protect the stomach’s lining and help resist Helicobacter pylori bacteria’s growth. In addition to this defense mechanism, the dietary isothiocyanate in cauliflower prevents the risk of various abdominal disorders such as stomach ulcers and colon cancer.
Helps absorb iron
Vitamin C in cauliflower helps absorb iron in the blood and also helps increase hemoglobin in the body.
Treatment of respiratory problems
Respiratory papillomatosis is caused by the human papillomavirus, which affects the larynx, lungs, and bronchi. Studies also show that increasing the consumption of vegetables such as cauliflower helps reduce the severity of this respiratory problem.
This plant has several properties that can help you lose weight: First, it is low in calories, about 25 calories.
You can eat a lot of it without gaining weight. It can also be a good alternative to high-calorie foods such as rice and flour. It is also a good source of fiber that improves digestion and the number of calories you consume per day. This is an essential factor in weight control because about 90% of its weight is water and this property causes weight loss.
Improve bone health
This plant contains vitamin C, which plays a vital role in collagen production. Collagen protects joints and bones from inflammatory damage and contains vitamin K, helping prevent bone loss in both men and women.
Studies show that the sulforaphane in this plant is very useful in protecting the skin against UV damage. The protective effect of sulforaphane protects the body against inflammation, skin cancer, UV-induced erythema, and cell damage.
Treatment of neurological disorders
The sulforaphane and indole in this plant play a significant role in slowing the progression of neurodegeneration diseases. They activate detoxifying enzymes, which increase glutathione levels, treat inflammatory nerve damage, and contribute to oxidative stress in Alzheimer’s and Parkinson’s diseases.
low blood pressure
The antioxidant and anti-inflammatory properties of glucoraphanin and sulforaphane help reduce oxidative stress and LDL and total cholesterol, increase HDL (good cholesterol) cholesterol, and lower blood pressure. The fiber and omega-3 fatty acids in cauliflower also help lower bad cholesterol and prevent atherosclerosis.
Maintain the body’s electrolyte balance
This plant’s potassium content helps maintain the body’s electrolyte balance, which is essential for nervous system function and muscle contraction.
Strengthen the immune system
This plant is rich in antioxidants and nutrients that strengthen the immune system. Vitamin C and h other beneficial compounds help prevent various infections, strengthens the body’s defense mechanisms, and prevents inflammation caused by disease.
Avoid obesity and overweight.
This plant contains nutritional elements such as indole, which has anti-obesity effects. Studies show that eating it is useful for preventing inflammation and metabolic disorders in the body.
Help the fetus grow
Its use in the diet during pregnancy is beneficial due to folate, which helps develop the baby’s nerves and contains other essential vitamins and minerals such as fiber, promoting overall health.
Improve brain health
This plant contains choline and phosphorus, both of which are effective in repairing cell membranes. Cell membrane repair is essential for the brain and nervous system’s proper functioning to transmit nerve signals. The presence of potassium and vitamin B6 in cauliflower plays a vital role in maintaining brain health by providing a series of essential transports, including dopamine and norepinephrine.
It is rich in potassium.
Potassium is a mineral that regulates heart and muscle function, lowers blood pressure in people with moderate to high blood pressure, and helps reduce the risk of stroke and coronary heart disease.
Regular consumption of this plant due to vitamin C and potassium helps reduce the risk of diabetes. Its potassium helps regulate glucose metabolism and is also used by the pancreas to secrete the hormone insulin to fight high blood sugar levels in the body. Low levels of potassium in the body can eventually raise blood sugar levels and pose a severe threat to people with diabetes. Studies show that vitamin B6 in this plant is also useful in boosting glucose tolerance in gestational diabetics.
Help treat colitis
Studies have shown that the extract of this plant has anti-inflammatory properties in the symptoms of ulcerative colitis. This protective effect can be attributed to the presence of phenyl isothiocyanate, which has a healing effect on damage to intestinal tissue and intestinal lining.
Eating fruits and vegetables that contain white meat, such as cauliflower, helps reduce stroke due to its allicin composition. Allicin also helps cleanse the liver and blood.
How to choose and store cauliflower:
Bright cabbage with light green leaves is the best choice.
Yellow and spotted leaves indicate a kind of mold.
If you keep the cabbage in the refrigerator, you can use it for five days.
Side effects of overuse of cauliflower:
This plant contains purines that can cause various problems such as kidney stones and gout.
Consumption of this plant in some people causes anaphylaxis, which means that a severe allergic reaction occurs in the body. Warning signs of such allergic reactions include swelling of some parts of the body, itching, sore throat, and breathing problems.