Cauliflower prevents cancer

Cauliflower prevents cancer
Highlights

Cauliflower prevents cancer. Cauliflower is one of the cruciferous vegetable like the cabbage and broccoli that help in the fight against cancer due to its bioflavonoids, indoles and other chemicals that protect against cancer.

Cauliflower is one of the cruciferous vegetable like the cabbage and broccoli that help in the fight against cancer due to its bioflavonoids, indoles and other chemicals that protect against cancer. It is rich in vitamin A, C, K, folate and minerals like calcium and phosphorous. Cauliflower is a good source of dietary fibre. Till now often misunderstood and ignored vegetable has many health benefits.

High in fibre and low in calories, it is an ideal snack food for weight watchers. Raw cauliflower has more folate (90% is lost in cooking). To retain flavour and reduce nutrient loss, cook cauliflower by boiling in a minimum amount of water or steaming. Too much cooking turns cauliflower mushy and releases sulfurous compounds resulting in an unpleasant odor and bitter taste. As cauliflower contains only 28 calories per serving, it is a good component of a balanced slimming diet; filling but not fattening (unless topped by a rich cheese sauce).
Cauliflower is high in fibre and prevents colon cancer. It also destroys cancer causing cells and stops the growth of cancer even at an advanced stage. It also helps reduce risks of hereditary cancer.
Promotes a healthy heart and protects against heart attacks by maintaining the cholesterol level.
Boosts the immune system as it is rich in vitamin C.
Improves cell growth and replication as it is good source of folate.
Cauliflower enhances the liver’s ability to neutralise potentially toxic bodies and acts a liver detoxifier.
As it is rich in vitamin K, it helps to keep the bones healthy and prevents hip fractures.
As it contains high amount of folate pregnant women are recommended to eat 3-4 servings of cauliflower a week to promote healthy growth of the unborn child. It is avoided after the birth of a child as it can create colic in new born babies.
Helps prevent high blood pressure, arthritis, kidney and bladder disorders and constipation.
The cauliflower can be eaten raw, sautéed, added to salad or made in to parathas, soups and baked dishes. Blanched cauliflower can be a good substitute to mashed potatoes. Over heating destroys the nutrient value of this vegetable so it is advised not to cook it for long period over high flame. The best quality of cauliflower is available in winter only. It should be milky white.
Precaution: People suffering from thyroid are advised not to eat cauliflower in its raw form as it interferes with the function of the thyroid glands.
(The writer is a Mumbai-based nutritionist, obesity and health consultant)
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