What is useful for cauliflower for humans – 8 proven facts

Cauliflower is a vegetable crop from the Cruciferous family, known for its high content of vitamins, minerals and antioxidants, which make it useful for health.

According to research, it has a complex effect on the body, reducing the risk of developing the most common and dangerous diseases.

Top 8 useful properties

Below are 8 facts about the benefits of cauliflower, which have a scientific basis.

1. A source of nutrients

Cauliflower is a low–calorie product (about 19.5 calories per 100 grams). It contains almost all groups of vitamins and minerals necessary for humans:

Each substance performs important functions:

• Vitamin C regulates metabolism and strengthens the immune system .
• Vitamin K controls blood clotting.
• Potassium and phosphorus Support mineral bone density .
• Folic Acid is necessary for pregnant women, because it prevents the formation of a malformation of the fetal neural tube.

2. Improving the health of the digestive system

Cauliflower is a valuable source of fiber , useful not only for the gastrointestinal tract, but also for the whole body.

According to the data American scientists, fiber restores the adequate composition of the intestinal microflora, inhibiting the growth and reproduction of pathogenic and opportunistic bacteria and increasing the number of beneficial ones. This contributes to the prevention of infectious, inflammatory and malignant intestinal diseases.

According to experts from Turkey, dietary fiber also reduces the risk of developing diseases of the digestive system such as peptic ulcer of the stomach and duodenum, hemorrhoids, GERD, colon and rectal cancer.

When consuming sufficient amounts of fiber, the consistency of the stool is normalized, the daily frequency of bowel movements increases, constipation is much less frequent.

Dietary fiber also reduces the likelihood of early development of type II diabetes mellitus, hypertension, obesity and other endocrine and cardiovascular pathologies.

3. Antioxidant effect

Free radicals are constantly formed in the human body during oxidative stress, which negatively affect cells, causing their death or malignant degeneration.

Cauliflower is rich in glucosinolates and isothiocyanates, which neutralize the effects of free radicals and slow down the growth of malignant cells.

Specialists from Malaysia claim that eating vegetables not only prevents the appearance of cancer, but also causes the death of mutated cells.

There is also a decrease in the incidence of cardiovascular pathologies (coronary heart disease, hypertension) and type II diabetes mellitus with regular inclusion in the diet of any representatives of the Cabbage family.

4. Weight Loss Aid

Obesity is a global problem of modern society, which not only worsens the quality of life, but also reduces its duration.

Cauliflower can promote weight loss by of the following mechanisms :

1. Low calorie. A vegetable can be consumed in almost any volume, it cannot lead to an increase in body weight.
2. Rapid development of a feeling of satiety. The dietary fiber contained in cabbage causes a feeling of fullness of the stomach, which depresses the hunger centers in the brain and reduces appetite for the next few hours. As a result, a person consumes fewer calories.
3. Acceleration of intestinal motor activity . Fiber stimulates the smooth muscles of the walls of the gastrointestinal tract. As a result, fecal masses are not delayed, but are quickly excreted from the body, the processes of putrefaction and fermentation are suppressed, in which metabolism slows down and the energy value of the food consumed increases.
4. High water content in the composition. Cauliflower consists of about 92% water, which normalizes motor activity of the digestive system and reduces the absorption of fats from the intestinal lumen.

5. Improving brain function

The plant is rich in choline, a substance that supports integrity of cell membranes, regulates DNA synthesis and metabolism at the level of nervous tissue.

Choline is involved in the synthesis of a number of neurotransmitters responsible for the transmission of signals between neurons in the brain. With a deficiency of this substance, it decreases memory and attention , orientation in time and space, in one's own personality deteriorates.

Foreign specialists claim that a sufficient level of choline in the body reduces the risk of developing pathologies such as Alzheimer's disease, multiple sclerosis, Pick's disease, Parkinson's disease, as well as neuromuscular disorders (myasthenia gravis).

6. Maintaining bone strength

Bones are prone to the development of osteoporosis – a decrease in mineral density. This problem is especially relevant for the elderly, women after menopause, as well as for patients who stay on bed rest for a long time.

According to data Polish scientists, vitamin K contained in cauliflower increases bone mineral density, prevents the development of osteoporosis and the formation of pathological fractures, slows down the excretion of calcium in the urine.

7. Anticancer effect

Cauliflower contains a special compound, sulforaphane, which capable block the enzymes necessary for the growth and reproduction of malignant cells in the body.

Research shows ( one , two ) that sulforaphane may be effective against the following cancers:

• Skin;
• Mammary glands;
• Blood systems;
• Pancreas.

8. Lowering blood pressure

Hypertension is a common cardiovascular disease characterized by an increase in systolic and diastolic blood pressure.

This pathology leads to serious complications (myocardial infarction, stroke, acute or chronic heart failure).

Chinese Studies demonstrate that cauliflower, due to the abundance of sulforaphane and fiber in the composition, can significantly reduce blood pressure. The effect is observed with prolonged systematic use.

It is recommended to include vegetables in the diet to prevent the early development of hypertension (with a burdened family history), as well as to alleviate the course of this pathology in conjunction with medications.

Possible harm

Despite all the medicinal properties, cauliflower can sometimes be harmful. When used, there is a risk of developing the following side effects:

1. Dyspeptic disorders. Usually manifest in the form of bloating and spastic pain in the lower abdomen, diarrhea. The development of adverse reactions is associated with excessive consumption of cabbage (more than 400 grams per day).
2. Allergic reactions. Are extremely rare and are characterized by a mild course. Cases of cross-allergy have been noted. In the presence of hypersensitivity to any other cabbage vegetables, cauliflower is contraindicated.
3. Thrombotic and thromboembolic complications. The plant contains vitamin K, which increases blood viscosity. In a healthy person, vitamin K is not able to cause significant changes, however, when taking blood thinners (disaggregants, anticoagulants, thrombolytics), cauliflower levels their effect, increasing the risk of blood clots.

It is important to note that cauliflower is recommended for women during pregnancy (especially in the early stages). The vegetable contains a lot of vitamins necessary for the proper development of all organ systems of the fetus. A special role is given to folic acid, which prevents the appearance of neural tube defects in the fetus.

Cooking rules

Cauliflower contains a lot of antioxidants, which are destroyed when exposed to high temperatures (more than 70 degrees).

In order to prevent malignant or chronic diseases, preference should be given to raw cauliflower or steamed.

The concentration of antioxidant substances in stewed and boiled cauliflower is significantly reduced, but the content of vitamins, macro- and microelements remains almost unchanged.

It is better to abandon frying, since such a treatment option increases the carcinogenic properties of the product.

On the basis of this cabbage, you can cook a lot of any dishes. It goes well with poultry, beef or pork, and serves as an ideal ingredient for making salads (especially in combination with broccoli).

Question: Which is considered more useful: broccoli or cauliflower?

Answer: Broccoli contains more nutrients than in cauliflower (vitamin C – 2 times, B vitamins – 1.5 times). But cauliflower has a lower calorie content and a neutral taste.

Question: Are small black dots on cauliflower harmful?

Answer: Black dots are a fungal lesion of a plant. It usually covers not only the visible area, but also the entire vegetable. Therefore, the use of cabbage should be abandoned when black dots are detected.

Conclusion

1. Cauliflower is high in vitamins (C, K, folic acid), minerals and antioxidants.
2. When eating vegetables, the risk of developing malignant diseases, as well as pathologies from the musculoskeletal, digestive, cardiovascular and endocrine systems decreases, body weight normalizes.
3. The plant is recommended to be included in the diet of pregnant women in order to prevent fetal malformations.