Cauliflower, or phool gobhi as we affectionately call it, is a tremendously prominent vegetable in north India. Gobhi ke paranthe and aloo gobhi ki sabzi are presumably the most devoured thing in a run of the mill Punjabi home. Cauliflower’s cause can be followed to Cyprus from where it moved to west Asia, and Europe. The British conveyed it to India around 150 years back, from that point, our agriculturists raised their own particular seeds, making the Indian cauliflower. Four of the most punctual assortments recorded are the Early and Main Crop Patna and Early and Main Crop Banaras. Naturally, cauliflower has a place with the animal categories Brassica oleracea in the class Brassica, which has a place with the family Brassicaceae. Other well known vegetables in this species popular broccoli, Brussels grows, cabbage, collard greens, and kale, which are additionally alluded as cole crops. The consumable white substance of cauliflower is alluded to as “curd” and we typically eat both the stem and bloom tissue.
Not All Is White: While white is the most popular and common coloured cauliflower, there is one in orange too, and its colour comes from beta carotene, which is a vitamin A precursor. Then, there is a green variety known as broccoflower. And, the very less popular purple coloured cauliflower is known to have anthocyanins, which are potent antioxidants also present in red cabbage and red wine.
Nutritionally 100 g of Cauliflower will provide:
3.71g fibre, both soluble and insoluble fibre.
Vitamins B – thiamine, riboflavin, niacin and vitamin B6
47mg/100g vitamin C (mzkes it one of the richest sources in our food)
14 microgram/100g of vitamin K, which is 20% of our daily requirement
45.95 microgram/100 g of folates
Medical advantages: Broccoli is for the most part touted as one of the most beneficial vegetables, though cauliflower has never got that position. Shockingly, white cauliflower’s healthful esteem is very high. Its wellbeing remainder is comparable to its kindred green cruciferous vegetables. A portion of the advantages it conveys to our table are:
1. Reduces The Risk Of Cancer: As per various studies, Cruciferous veggies are linked to a reduce the risk of cancer. A group of compounds – glucosinolates are known to have anti-cancer properties. These compounds are converted to Isothiocyanates (ITCs), which are believed to destroy potential cancer-causing substances before they can damage a cell’s genetic material (DNA) or work to prevent healthy cells from becoming cancerous. ITCs also help in increasing detoxification of toxic substances that might be detrimental to cancer risk.
2. Relieves Inflammation: Chronic health problems are a public health concern today. Most of these are outcomes of imbalanced metabolic systems, which cause injury to our body leading to inflammations, when left unchecked. Cauliflower has one of the richest antioxidant profile containing anthoxanthins, which gives cauliflower its signature white colour, beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol. In addition, it has one of the highest contents of vitamin C, which is a potent antioxidant system in our body. Vitamin K, present in cauliflower, also works on the anti-inflammatory system and prevents it from going into an overdrive. The omega -3 fats present in cauliflower also add to its anti-inflammatory ability.
3. Reduces The Risk Of Heart And Brain Diseases: The antioxidant profile of cauliflower also help reduce the risk of heart diseases, diabetes and stroke. They also exert a protective effect against neurodegenerative disorders like Parkinson’s and Alzheimer’s. Vitamin C, vitamin k and the omega -3 are documented to prevent plaque formations; keep blood pressure under check; and control cholesterol build up. By binding with bile acids, cauliflower helps regulate cholesterol.
4. Great Detox: Sulphur compounds present in the veggie – glucosinolates, which impart the typical smell to cauliflower, are very beneficial for our digestive system. They help with nutrient absorption while aiding toxin removal. They also aid in the development of good gut bacteria.
5. Weight Loss: Since cauliflower is low in calories, adding to your weight loss diet is not a bad idea. Its good fibre content leads to early satiety and being low in carbs and fat make it as a favourable veggie for weight watchers.
6. Good For Eye And Skin: The sulphur compounds protect our retina against oxidative stress preventing cataract and macular degeneration. The vitamin C, also known as the skin vitamin, protects against signs of early ageing like wrinkles and dryness of the skin.
7. Cook It Right: Keep the cooking time, and contact with the cooking surface, to the base, which improves the flavor and furthermore holds the basic supplements. Bubbling or steaming cauliflower isn’t incredible for its surface or flavor improvement. Studies have demonstrated that cauliflower stands up well to different cooking strategies without losing its supplement levels. Vitamin C, phytonutrients and flavonoids exhibit in the vegetable aren’t pulverized subsequent to cooking. Actually, scientists have discovered that the bioavailability of supplements like lutein and zeaxanthin enhances subsequent to cooking.