Cauliflower has the botanical name Brassica oleracea and is a cruciferous vegetale, meaning its flowers have four petals arranged in a cross. It’s of the same family of plants like broccoli, cavolo, cabbage, Brussels sprouts and collard greens. Not everybody likes the flavor of cauliflower, but a lot of the vegetable’s health benefits may also be acquired by eating the aforementioned alternative crucifers.
It is overshadowed by its comparative broccoli, but it’s truly a more versatile vegetable. It can be eaten raw, added to salads, or cooked. It can even be experienced and mashed as a healthy alternative to mashed potatoes. Cauliflower is a source of the minerals calcium, magnesium, iron, manganese, potassium, phosphorus and sodium. Calcium and is required for strong bones, whereas the blood requires the iron to form haemoglobin, while magnesium helps maintain muscle and nerve function in addition to supporting the immune system.
Manganese is required for connective tissues, bones, and it plays a role in blood glucose regulation. Potassium is needed to build muscles and proteins, to break down carbohydrates, and also to control electrical activity of the heart. Phosphorus is vital for strong teeth and bones in addition to working with B vitamins. Indeed, a number of the B vitamins are found in cauliflower.
Notice the impressive quantity of vitamina C present. Eating cauliflower regularly is obviously a very simple way to acquire these crucial nutrients. Choline is very good for a healthy brain. Indeed, adequate choline intake during pregnancy has been associated with boosting cognitive functioning and improving memory and learning in children. It may even help to fight against memory decline in later life. So eat loads of cauliflower. The ample quantity of dietary fiber present in this vegetable allow it to be excellent for the digestive tract.
In addition to that, sulforaphane produced from a glucosinolate present in cauliflower can help to protect the stomach from becoming ulcers by preventing the development of the harmful bacteria Helicobacter pylori from the stomach. Glucosinolates in cauliflower also help activate and modulate detoxification enzymes. These glucosinolates are glucobrassicin, glucoraphanin, and gluconasturtiin, but in fact the glucosinolate content of cauliflower isn’t quite as much as that in crucifers like Brussels sprouts, Savoy cabbage, broccoli or broccoli. Vitamin K behaves as a anti inflammatory nutrient by helping to modulate inflammatory reaction.
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Additionally, the glucosinolate glucobrassicin easily converts into indole-3-carbinol, which can be an anti-inflammatory compound which works in the genetic level. It therefore helps to reduce inflammation occurring at early stages. Indeed, the effective anti-inflammatory support offered by cauliflower gives cardiovascular benefits. For instance, the glucoraphanin in this vegetable can convert into a chemical called isothiocyanate sulforaphane. This not only initiates anti-inflammatory action in the cardiovascular system, it may also help prevent and maybe even reverse damage to blood vessels.
The Omega-3 fatty acids within cauliflower are vital for the heart. They maintain regular heartbeat, reduce plaques on internal arterial walls, help to decrease blood flow, and increase good cholesterol. Studies have shown a connection between eating cauliflower and cancer prevention. The antioxidants vitamin C and manganese in cauliflower offers protection up to a point. But it’s the antioxidants like beta-carotene, beta-cryptoxanthin, caffeic acid, cinnamic acid, ferulic acid, quercetin, rutin, and kaempferol that do the majority of the work. This enormous antiossidante support helps to decrease the risk of stress ossidativo in cells. Long-term oxidative stress creates cell damage and thus results in the growth of cancer. By providing us with such a massive variety of antioxidants, cauliflower obviously pushes the possibility of getting these deadly diseases.