The Cauliflower is a member of the cruciferous family, which also includes broccoli.
The head of the plant, which is known as the curd, is the part of the plant commonly eaten.
The nutrients found in cauliflowers include carbohydrates, sugars, dietary fiber, fat, and protein.
It is also rich in Vitamins B1, B2, B3, B5, B6, B9, C, E and K
Trace minerals include calcium, iron, magnesium, manganese, phosphorus, potassium, Sodium and Zinc
This nutritional powerhouse is low in fat and carbohydrates but high in dietary fiber, vitamins B9 and C.
Cauliflower is very rich in vitamin C that is an antioxidant that aids in the growth and repair of tissues.
Cauliflower may help improve cardio vascular health by decreasing LDL levels (bad cholesterol) in the body. This is due to the rich dietary fiber and antioxidant properties.
The method of preparation of this vegetable reduces its nutritional potency so it is best eaten raw.
Its can be roasted, boiled, fried, steamed, or eaten raw.
It is commonly used in the preparation of several dishes including salads, stews, soups and
Cauliflower is a common substitute for potatoes and rice due to their similarity in texture when cooked.
It can also be processed in flour and used in baking.
Photo by James Barker. Published on 25 August 2008
Stock photo – Image ID: 100224