It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.
Fast facts on cauliflower:
Here are some key points about cauliflower. More detail is in the main article.
- Cauliflower is as good a source of fiber and vitamins.
- Its ingredients may help strengthen bones, boost the cardiovascular system, and prevent cancer.
- Tasty ways of eating cauliflower include cauliflower crust pizza and cauliflower and cheese soup.
- People who are using blood thinners should not suddenly start eating a lot of cauliflower because the high levels of vitamin K could react adversely with the drugs.
Consuming fruits and vegetables of all kinds has been found to reduce the chance of developing many adverse health conditions.
Eating more plant foods, such as cauliflower, has been found to decrease the risk of obesity, diabetes, heart disease, and overall mortality while promoting a healthy complexion, increased energy, and overall lower weight.
Cauliflower is high in fiber and water. Both are important for preventing constipation, maintaining a healthy digestive tract, and lowering the risk of colon cancer.
Studies have shown that dietary fiber may also help regulate the immune system and inflammation. As a result, it could help decrease the risk of inflammation-related conditions such as cardiovascular disease, diabetes, cancer, and obesity.
A high-fiber intake has been associated with a significantly lower risk of developing:
- coronary heart disease
- certain gastrointestinal diseases
A higher fiber intake appears to help lower blood pressure and cholesterol levels, improve insulin sensitivity, and enhance weight loss for people with obesity.
Cauliflower contains antioxidants that help prevent cellular mutations and reduce oxidative stress from free radicals.
One of these antioxidants is indole-3-carbinol or I3C, commonly found in cruciferous vegetables, such as cabbages, broccoli, and cauliflower. It has been shown to reduce the risk of breast and reproductive cancers in men and women.
For the past 30 years, eating more cruciferous vegetables has been associated with a lower risk of and lung and colon cancer.
Studies have suggested that sulfur-containing compounds, known as sulforaphane, can help fight different types of cancer. Sulforaphane is what gives cruciferous vegetables their bitter bite.
Researchers say that sulforaphane can inhibit the enzyme histone deacetylase (HDAC), known to be involved in the progression of cancer cells.
The scientists are now studying sulforaphane to see if it might delay or impede cancer. So far, there have been promising results for melanoma, esophageal, prostate, and pancreatic cancers.
If foods that contain sulforaphane can inhibit HDAC enzymes, they could be used as a part of cancer treatment in the future.
Choline is an important and versatile “vitamin-like factor” in cauliflower that helps with sleep, muscle movement, learning, and memory.
It also helps maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat, and reduces chronic inflammation.
A low intake of vitamin K has been associated with a higher risk of bone fracture and osteoporosis.
Vitamin K consumption can improve bone health by acting as a modifier of bone matrix proteins, improving calcium absorption, and preventing excretion of calcium in the urine.
A high intake of fiber has been found to reduce the risk of cardiovascular problems.
People who take calcium supplements may be at risk of a buildup of calcium in the blood vessels, but taking vitamin K with calcium can lower the chances of this happening.