It is difficult to get more versatile than cauliflower. In the last few years this vegetable, which is a member of the cruciferous vegetable family—think Brussels sprouts, cabbage, broccoli, collard greens, kale and rutabaga—has generated a growing list of food products. They range from rice to soup, pizza crust, sandwich thins and pasta. Undoubtedly, there are others. Its versatility is spawned in part because this extremely popular veggie, which comes in hundreds of varieties, packs a nutritional punch, especially if consumed raw or lightly cooked. Just what’s involved? Read on about the health benefits of cauliflower.
Cauliflower’s versatility not only makes it a ready option to replace starchier foods, but it can also help keep pounds off. This is due to its dual benefits of being low in calories and high in fiber. A 100-gram serving of raw cauliflower has 25 calories, 1.92 grams of protein, 0.28 grams of fat and 2 grams of fiber.
This same serving size provides 30 grams of sodium and 299 grams of potassium, which is well within the ideal salt-potassium ratio of one to three. This combination is great for maintaining healthy blood pressure.
Anyone looking for a Vitamin C hit should turn to cauliflower. A 100-gram raw serving has 48.2 milligrams of Vitamin C (ascorbic acid), which is 80 percent of the Recommended Daily Allowance. Cooked cauliflower brings it down just slightly to 44.3 milligrams. Regardless, cooked or raw, these portions of Vitamin C support tissue growth and repair, while also fighting aging and lowering the risk of developing heart disease and arthritis.
Cauliflower benefits is no slouch when it comes to Vitamin K. A 100-gram serving has 15.5 milligrams, 25 percent of the Recommended Daily Allowance. This vitamin supports blood coagulation, prevents bruising and helps build bone strength.
Too many people don’t get enough fiber in their diet, which is why they should consume fiber-rich cauliflower. It is critical for regulating appetites and dealing with digestive conditions like constipation, diverticulitis and inflammatory bowel disease. Fiber also helps lower the risk of heart disease and diabetes.
The sulfur-containing Glucosinolates in cauliflower may turn some people off, but they are great for lowering the risk of developing cancer. Glucosinolates not only block cancer cell growth, but they can also kill existing cancerous cells. If that is not enough, they can also fight diabetes and lower blood lipids.
What other reasons are there to love cauliflower? Let us know at email@example.com.
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