Like its close relative broccoli, the main part that grows on a cauliflower is the flower. The reason cauliflower is white is that the leaves block the fruit from direct sunlight during its early growth stage. Although cauliflower is not very common, it has many varieties, such as orange cauliflower, green cauliflower, and purple cauliflower. The most commonly eaten part of the cauliflower is the flower, but the leaves can also be used in soups.
Cauliflower is rich in vitamin C, vitamin K, and vitamin B6, and it is also high in folate, fiber, manganese, and omega-3 fatty acids. Moreover, the orange variety contains 25 times the amount of vitamin A as white cauliflower. Also, like other cruciferous vegetables, cauliflower contains sulforaphane. Furthermore, there is little nutritional difference between fresh and frozen cauliflower.
Large bowl of cauliflower
Health Evidence
A study published in the Journal of Nutrition found that compounds extracted from cauliflower could reduce the production of lipids that increase the risk of heart disease due to high blood lipids in patients with stem cell diseases. Another study showed that a higher intake of cauliflower can reduce the risk of prostate cancer. Additionally, a 2012 study in the Journal of Nutrition indicated that vitamin B6 in cauliflower can reduce inflammation, which is linked to the development of many diseases.
Summary
Origin: Northeast Mediterranean
Season: Late summer, early autumn
Reason for being a superfood: High in vitamin C and K, and rich in vitamin B6, folate, fiber, manganese, sulforaphane, omega-3 fatty acids
What does it provide? (1 cup / 124g)
Calories: 29 (119kj)
Protein: 2.2g
Total Fat: 0.6g
Saturated Fat: 0.1g
Carbohydrates: 5.1g
Fiber: 2.9g
Stir-fried double flowers
3 Full use of cauliflower
The best way to use cauliflower is to eat it raw in a salad to maximize the retention of vitamin C and other water-soluble nutrients. However, it can also be lightly cooked and mashed to make a low-calorie substitute for mashed potatoes.
The most commonly eaten part of the cauliflower is the head, which is composed of undeveloped flower buds of the plant.