We often see cauliflower paired with one of its closest sister vegetables from the cruciferous Brassicaceae family – broccoli. That may be because they share a lot of the same nutrients and abilities to fight cancer and heart disease and strengthen bones, among other things. It helps that they taste great together as well.
Available in white, green, orange and purple varieties, cauliflower is best served on a vegetable platter and eaten raw or steamed and lightly seasoned to taste. It makes a great, crunchy food to dip in your favorite salad dressing or veggie dip. Read on for more facts about cauliflower and why it’s so good for you, especially in your latter years.
Cauliflower is most plenteous in vitamin C, but also contains high water content, vitamins B1, B2, B3, B5, B6, B9 and K, calcium, iron, magnesium, phosphorus, potassium, sodium, and zinc. Consumers will also be happy to know that cauliflower is low in fat, calories and carbohydrates. It’s a great all-around vegetable.
Cauliflower is of particular importance to those who are beyond middle age and entering their latter years of life, because cauliflower nutrients target conditions that are more common in older people – like prostate cancer, osteoporosis, and post-menopausal conditions. Eating cauliflower earlier in life can be a method of prevention for these and other conditions.
Steaming cauliflower retains more of the nutrients than boiling or frying it. So to get the full health benefits, steaming or eating them raw is the way to go.
Cancer Blocker – Cauliflower is a great food choice, especially among vegetarians, because it cooks fairly quickly when steamed, and like so many other veggies, cauliflower gives our bodies what we need to tackle cancer and win. Rarely do you find a natural means of exterminating prostate cancer, one of the most prevalent and deadly forms of cancer among men, but that’s one of the things that makes cauliflower so special. Its phytonutrients are master scavengers and destroyers of prostate cancer cells. Eating this veggie can cut a man’s risk of developing the disease by almost 50 percent!
Postmenopausal women and others who have hormonal imbalances and fluctuations can eat more cauliflower to curb their chances of developing breast cancer, due to the cancer-blocking power of certain phytonutrients called glucosinolates and the chemical Indole-3-carbinol found within cauliflower and other vegetables in its family.
Bone Strengthener – Cauliflower also helps to protect your bones, by strengthening them and preventing breaks that can occur particularly in old age and among those who have developed osteoporosis. This is due to the high vitamin C and vitamin K content. You can get the daily recommended amount of vitamin C in just one cup of cauliflower.
Bleeding Buffer – People who are prone to bruising, falling and bleeding easily would do well to eat more cauliflower, because its rich supply of vitamin K helps the body’s natural blood clotting abilities, without which a person could bleed to death in the event of injury.