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Cauliflower is a vegetable whose properties and nutritional values ​​should be appreciated by each of us. Cauliflower has an anti-cancer effect that has been scientifically proven. In addition, cauliflower will help protect against ulcers and help people with rheumatism. Check what other properties cauliflower has and who shouldn't eat it.

Caulifloweris a vegetable whosenutritional propertieswere appreciated as early as 600 BCE. At that time, it was cultivated in Asia Minor, from where it came to Italy, and in the 16th century it was transported to France and other European countries, including England. In turn, the English at the beginning of the 17th century took cauliflowers to North America, where they are now grown, as well as in France, Italy, India, China, Canada and Mexico.

Cauliflower may prevent prostate and bladder cancer

Cauliflower belongs to the group of plant foods with the strongest anti-cancer potential. This is confirmed by scientific research. Consuming cauliflower, as well as broccoli, can reduce the risk of developing aggressive prostate cancer, argue North American and Canadian researchers in the Journal of the National Cancer Institute. In their opinion, cauliflowers and broccoli contain many substances that may have anti-cancer effects.

Researchers at Rutgers' Ernest Mario School of Pharmac also believe that cauliflower is an effective weapon in the prevention of prostate cancer, especially when combined with curry. Research shows that the substance found in this popular spice - curcumin - can prevent the development of cancer, especially when combined with phenethyl isothiocyanate (PEITC) - a substance found in vegetables such as cabbage, Brussels sprouts, cauliflower, broccoli and turnips.

Glucosinolates - sulfur-containing compounds are responsible for the sharp aroma and taste of cauliflower.

In turn, American scientists from the University of Texas, who published the results of their research in the International Journal of Cancer, say that cauliflower may reduce the likelihood of bladder cancer. This is due to plant antioxidants from the group of isothiocyanates (including sulforaphane), which neutralize free radicals that may contribute to the development of cancer. It is worth knowing that this substance is also contained in cabbage and othersCruciferous vegetables related to her, such as Brussels sprouts and radishes.

In addition, it has been found that a daily consumption of 50 g of non-starchy vegetables (including cauliflower) reduces the risk of developing cancers of the mouth, throat and larynx by 28%.

It's good to know that, apart from isothiocyanins, other compounds with anti-cancer properties that cauliflower contains are indoles. Both the former and the latter are formed by the breakdown of a substance called glucoraphanin, which is most abundant in broccoli, red cabbage and cauliflower. Glucoraphanins are sulfuric compounds responsible for the characteristic smell of cauliflowers.

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Nutritional value of cooked cauliflower (in 100 g)Energy value - 23 kcal Total protein - 1.84 g Fat - 0.45 g Carbohydrates - 4.11 g (including simple sugars 2.08) Fiber - 2.3 gVitaminsVitamin C - 44.3 mg Thiamine - 0.042 mg Riboflavin - 0.052 mg Niacin - 0.410 mg Vitamin B6 - 0.173 mg Folic acid - 44 µg Vitamin A - 12 IU Vitamin E - 0.07 mg Vitamin K - 13.8 µgMineralsCalcium - 16 mg Iron - 0.32 mg Magnesium - 9 mg Phosphorus - 32 mg Potassium - 142 mg Sodium - 15 mg Zinc - 0.17 mg Data source: USDA National Nutrient Database for Standard Rederence

Cauliflower can protect against ulcers

Cauliflower should be reached by people struggling with ulcers. Above Isothiocyanins have strong bacteriostatic properties and destroyHelicobacter pylori- bacteria that may contribute to the development of ulcers. In addition, they can protect against other diseases of the digestive system, such as gastritis, esophagitis, and even gastric cancer, argue scientists from Johns Hopkins University School of Medicine in B altimore (USA).

Cauliflower and rheumatoid arthritis

Scientists have been monitoring a group of older women for over 10 years and have found that patients who eat larger amounts of cruciferous vegetables are less likely to develop rheumatoid arthritis. In addition, this vegetable is recommended in the diet of people struggling with RA.

Important

Cauliflower is difficult to digest and causes gas

Cauliflower is hard to digest, so it's better not to eat it for dinner. In addition, it has gas-forming properties. To alleviate them, serve cauliflower with garlic, ginger, dill or caraway seeds.

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Cauliflower - how to choose and store?

When buying cauliflower, make sure that the head is white or creamy (white varietycauliflower), and at the same time hard, compact and heavy. It is worth knowing that cauliflower comes in various varieties and colors - from white, through light green, to purple.

Cauliflower should be stored in the refrigerator, stem up, to prevent moisture build-up and spoilage quickly. It's best to keep it in the fruit and vegetable compartment and eat it within 5 days of purchase

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Cauliflower and diabetes

Cauliflower's glycemic index is 15, so people with diabetes can use it without restrictions. This vegetable is recommended even in the Montignac diet, i.e. a diet that involves the consumption of products with a low glycemic index.

Cauliflower not for people with thyroid diseases

Cauliflower - along with other vegetables from the cruciferous family, such as cabbage, broccoli, belongs to the group of goiter vegetables. They contain substances that interfere with the absorption of iodine from food. Therefore, eating them, but in large amounts, can cause symptoms of hypothyroidism. However, I am convinced by some specialists that the occasional consumption of a small amount of cruciferous vegetables does not matter and should not be harmful to the he alth of people struggling with thyroid diseases.

Cauliflower - use in the kitchen

Cauliflowers can be eaten raw by dipping them in a dip or salad dressing. Raw cauliflower florets can be added to salads, they are cooked in soups, casseroles and tarts. Cauliflower can also be crushed together with mashed potatoes, but in our country it is most often served after cooking with bread crumbs covered in golden butter.

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Cauliflower - how to cook it?

  • cut the florets off the stem and wash them in a strainer under running cold water
  • steam the cauliflower for no longer than 3-4 minutes. If you cook longer, you will not avoid unpleasant smell, but most importantly - you will lose many nutrients, including the anti-cancer sulforaphane
  • cooking cauliflower in an aluminum pot causes it to turn yellow, while cooking it in an iron pot turns the cauliflower intocyan
  • Cauliflower should not be cooked with a lid on. The taste of the food then deteriorates. All because of the high sulfur content that is released during cooking

Cauliflower baked with dill béchamel

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