Cauliflower Vegetable Benefits
Cauliflower is a vegetable of the brassica oleracea species in the Brassicaceae family. Cauliflower vegetable came from central Asia, Mediterranean, and Europe, and the name of cauliflower is from Latin caulis or cabbage and flower, other name is bloemkool (Dutch).
Cauliflower vegetable is an annual plant that grows in the cool highlands or mountains. Cauliflower vegetables grown using the seeds and the flowers of cauliflower form a thick, dense and composed of a series of small flowers, short-stemmed. And based flower heads are green leaves are thick and compact. Flowers form a solid part that is white or yellowish white, can reach 30 cm in diameter. Cauliflower is harvested after 90-120 days after planting.
Cauliflower is a vegetable crop that is similar to broccoli where the difference with the head of broccoli flowers, cauliflower have flower heads are numerous and regular with a solid, and head of cauliflower is also called white curd that is commonly eaten, leaves are also eaten, but most often discarded. Cauliflower can be eaten raw, or steamed, baked, boiled, and fried. When cooking, outer leaves and thick stems removed, leaving only the florets.
Vegetable cauliflower is comprised of various varieties, among others, is snow white, super snowball, snowball, snow crowns, hybrid white, mayflower, Mormon, and poushi. And cauliflowers are also composed of a variety of colors: white cauliflower as the most common color of cauliflower, orange cauliflower, purple cauliflower, and green cauliflower.
Cauliflower contains several phytochemicals, which are common in the cabbage family, which is beneficial to human health, and other nutrition contained raised and where; am cauliflower include Vitamins A, B complex, C, E, K, calcium, copper, magnesium, potassium, sodium, potassium, iron, zinc, and Carotene-ß
Cauliflower Vegetable Benefits
There are many cauliflower vegetable benefits for human body and some of them as below
Cauliflower vegetable can treat various types of illnesses such as headaches, anxiety, stress, circulation disorders, and cancer, and the way is to take a 25-30 g of fresh cauliflower, and cauliflower is steamed, sautéed, or cooked as a vegetable
Cauliflower contains some anti-cancer phyto-chemicals such as plant sterols, such sulforaphane and indole-3-carbinol which functions as an anti-estrogen agent. These compounds have shown benefits against breast cancer, prostate, cervix, colon, ovarian cancer.
Di-indolyl-methane (DIM) is lipid-soluble compounds in brassica vegetable group was found to be effective as an anti bacterial compounds, immune modulator, and anti-virus with receptor potentiating Interferon-Gamma and production. DIM has now found application in the handling of recurrent respiratory papillomatosis made by Human Papilloma Virus (HPV) and in Phase III clinical trials for cervical dysplasia.
Fresh cauliflower is a good source of vitamin C; 100 g supplies about 48.2 mg or 80% of the recommended daily value. Vitamin C is an antioxidant shown to help fight harmful free radicals, improving immunity and prevention of infection and cancer.
Cauliflower vegetables contain some vitamin B complex like thiamin, niacin, folates, pantothenic acid, pyridoxine, and vitamin K. This vitamin is important as an external source to fill in and needed for fat, protein and carbohydrate metabolism in the body.
The content of various minerals in the vegetable cauliflower like manganese, useful as a co-factor for antioxidant enzymes super oxide dismutase, while potassium is an crucial intracellular electrolytes help counteract the effects of sodium hypertension.
For people who are doing low-carb diet, then they can use cauliflower as a reasonable substitute for potatoes
Although there are many cauliflower vegetable benefits for human body but for people who have rheumatic gout and blood uric acid levels are high are prohibited from eating cauliflower. And for people who suffer from thyroid dysfunction should also not be consumed because of the use of excessive vegetable cauliflower can cause swelling of the thyroid hormone and thyroid gland deficiency. This is due to the existence of certain plant compounds called goitrogens in the vegetable group.