Cauliflower (Brassica oleracea var. cauliflora)
- The flowering stalk
- The flower heads
- Boosts the immune system
- To prevents cancer
- To prevent spina bifida, a defect of the spinal cord occurring in unborn babies
- To prevent heart disease
- Cauliflower (Brassica oleracea var. cauliflora) like cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups. The white-headed is the most common colour of cauliflower. Cauliflower is more popular and very widely used as a vegetable.
- Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate and manganese, water, and vitamin C, possessing a high nutritional density.
- Cauliflower also contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation.
- Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants.
- Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
- Cauliflower also contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid).
- It serves as a good source of proteins, phosphorus and potassium.
- It helps clean your digestive system and gets rid of unnecessary substances.
Recipes of Cauliflower