Cauliflower originated from Asia and is now commonly grown in the United States, France, Italy, India, and China. It comes from the cruciferous family and is an alkaline food. It has vitamin C and K, folate and is a good source of fiber. It is rich in phytochemicals and antioxidants that play the main role in preventing chronic diseases.
Cauliflower contains a nutrient called Indole-3-Carbinol that assists the body to regulate the levels of a compound known as estrogen. A large amount of estrogen can cause weight gain, digestive problems such as bloating cancer and infertility. These compounds are found in foods like soy, and environmental chemicals such as plastics. It is mostly used by those with weight problems.
It can be cooked, eaten raw and/or added to soup stock. Its florets, leaves, and stalks can all be eaten. The vitamin C and K, as well as the manganese, are all antioxidants that assist the body remain healthy. The oxidative stress can significantly be reduced by eating this food. It has also been studied that vitamins C and K may play a role in preventing the occurrence of diseases such as cancer, heart problems, and arthritis.
The fiber content promotes good digestion, bulk, and regularity. A higher fiber content goes a long way in reducing the risk of getting small painful pouches on the colon conditions. There are also findings in cauliflower that link the sulforaphane that is found in glucosinolates with regulating the stomach bacteria from overgrowing or getting too much attached to the stomach. In that way, it assists keeping the stomach lining healthy.
Vitamin C helps in wound healing. This is largely due to its contribution toward the synthesis of collagen and development. apparently, collagen is important for the skin and hair. Vitamin K is important in the reduction of the risks related to the heart diseases. It is also an essential component that helps in blood clotting.