Cauliflower, like broccoli is a member of the cruciferous family, contains an impressive array of nutrients, including vitamins, minerals, antioxidants and other phytochemicals.
Antioxidants are nature’s way of providing your cells with an adequate defense against attack by excessive amounts of reactive oxygen species. Without an adequate supply of antioxidants to help suppress excess free radicals you raise your risk of oxidative stress, which leads to accelerated tissue and organ damage.
Why it’s a superfood?
- High in Vitamins C and K;
- Good source of Vitamin B6, folate, fiber, manganese, potassium, sulforaphane and omega-3 fatty acids.
Numerous studies have linked sulforaphane to reduced cancer rates in humans. A study in the Journal of Nutrition reported that treating liver cells with compounds contained in cauliflower reduced the production of lipids that increase heart disease risk when present in high levels in the blood. Other studies have reported that high intake of cauliflower was associated with a lower risk of an aggressive form of prostate cancer.
Here are some of the science backed health benefits of cauliflower:
- Fights cancer;
- Heart health;
- Lowers inflammation;
- Supports detoxification;
- Improves digestion.
Making the most of Cauliflower
The best way to eat cauliflower is raw in fresh salads, as this will retain the vitamin C and other water-soluble nutrients. Cauliflower can be used as a great substitute for potatoes in low carbohydrate nutrition plans.
Steaming cauliflower better preserves the anti-cancer compounds rather than boiling. Better again is a healthy saute. This is done by bring either some bone broth (beef or chicken) or water to boil in a pan then lightly saute the cauliflower florets for approximately five minutes.