Cauliflower is a vegetable that may be liked by few but is known for containing nutrients that fight against several diseases.
There are two main ingredients in cauliflower that are the main ingredients for fighting disease. These are indole-3-carbinol, or 13C, and the photo nutrient sulforaphane. In resent research, sulforaphane was shown to lower the occurrence of breast tumors in lab animals by almost 40%.
Cauliflower also contains vitamin C and folate. Folate helps the blood work more efficiently and is often recommended for preventing anemia. Folate is also essential for proper tissue growth and not getting enough can make you susceptible to many diseases down the road such as cancer and heart disease. Vitamin C is considered an antioxidant. When used alongside other antioxidants such as vitamin E and beta-carotene, your body’s immune system will stay strong.
Eating three florets of cauliflower a day will provide 67% of your daily vitamin C requirement. When purchasing cauliflower, make sure the tops are white. If the floret has begun to spot brown or purple, it is not as nutritionally beneficial. Eating cauliflower raw will give you the highest nutritional benefits, however, if you must cook it, lightly steaming it will keep its nutritional value high.