Cauliflower: Nutritious and Multicolor

Cauliflower plant is an annual plant that reproduces by seed and has been considered a cruciferous vegetable. The entire floret part as well as the green leaves are for consumption purposes. It originates from Northeast Mediterranean region and the heads resemble those of broccoli but lacks flower bud. There has been numerous stipulations regarding the color of cauliflower. Some of those colors will be reviewed below.

White color has been predominantly the color of cauliflower, but recently it has been found in other colors such as lime green, purple and orange. Whether orange cauliflower is prettier than white, green or purple ones is an individual opinion, but there is no doubt that it is more nutritious in nature. Beta-carotene, which the body converts to vitamin A, is the primary source of the orange color in orange colored cauliflower. It originates from yellow carotenoids. Orange cauliflower was found to contain about 25 times more vitamin A than white cauliflower. In other words, there is content variation based on color.

Carotenoids are essential to phytosynthesis, a process by which plants convert light to energy because they are antioxidants. Nutritious value of cauliflower are discussed here accordingly. There are three beneficial aspect in using cauliflower: Anti-inflammatory, Anti-oxidant and Detoxification Support.

Cauliflower contains certain anti-inflammatory nutrients, including selenium, vitamin K and omega-3 fatty acids. Some inflammatory responses are regulated by Vitamin K, and omega-3 fatty acids is believed to have anti-inflammatory properties. Selenium helps to strengthen the immune system. As an anti-inflammatory food, cauliflower has been found to be helpful for people with rheumatoid arthritis.

Vitamin C and manganese are two excellent antioxidants that can be found in cauliflower. In addition, cauliflower contains carotenoids, such as beta-carotene, and phytonutrients that include ferulic acid, cinnamic acid, kaempferol and caffeic acid. When cauliflower is consumed regularly, it helps protect the body from free radical damage and reduces risk caused by oxidative stress, such as heart diseases and cancer.

Cauliflower usage can also provide detoxification support for the body. It contains thiocyanates and glucosinolates that can help activate detoxification enzymes and control their activity as well. In addition, both substances can help to increase the liver’s ability to neutralize potentially toxic substances that could lead to tumor. Accumulation of toxic substances in the body is the beginning of cellular damage that can potentIally harm the body.

Cauliflower is a vegetable in the same family as cabbage and is the hardest member of the family to grow. It is composed of bunches of tiny florets on clusters of stalks. The plant grow better in cooler temperatures but can be damaged by extreme cold or heat. In order to harvest cauliflower before the hot summer months, it is better to plant it in early spring. It is now clear that cauliflower can come in different colors which include white, purple , green or orange. It takes five to six months to grow cauliflower to maturity. Various medical benefits have been attributed to cauliflower consumption ranging from antioxidant to detoxification .