Cauliflower grows in shades of white, purple, green, and orange. The ways it can be served are just as numerous as its hues. It can be served in its natural state as part of a veggie tray or solo, sautéed, pickled, roasted, or even as a substitute for mashed potatoes.
Regardless of its color or how it is served,cauliflower is loaded with a range of health benefits.
Cauliflower’s appearance resembles that of a brain and ironically or not, it contains choline, which is a vitamin that is well known for aiding in brain development. Studies have shown that choline can help improve cognitive function in general and specifically can aid in the areas of improving learning and memory in children. Memory loss connected to old age has also been shown to decline with the intake of choline.
Sulforaphane, a sulfur compound found in cauliflower, was studied and proven to be a cancer stem cell destroying agent. This is helpful in slowing tumor growth. Not only is good for slowing growth though; According to the National Cancer Institute, cauliflower also contains anti-cancer compounds that may help prevent breast, bladder, colon, stomach, liver, and lung cancer.
Arthritis sufferers may want to include a side dish of cauliflower in their diets, as it is filled with inflammation fighting nutrients such as indole-3-carbinole(IC3).
VITAMIN AND MINERAL POWERHOUSE
Those suffering from vitamin deficiencies can benefit from eating cauliflower regularly. It contains 77 percent of the daily recommendation for vitamin C and is also an excellent source for vitamin B6 and K, thiamin, riboflavin, magnesium, fiber, folate, potassium, and a host of other vitamins and nutrients.