Cauliflower is one of several vegetables in the species Brassica oleracea. It is an annual plant that reproduces by seed. Typically, only the head is eaten. The edible white flesh is sometimes called “curd,” presumably because it resembles cheese curd. Brassica oleracea also includes broccoli, brussels sprouts, cabbage, collard greens, and kale, collectively called “cole” crops. Among the claims for cauliflower are that it reduces cancer risk; fights inflammation; decreases risk for heart disease and brain disorders; provides high levels of vitamins C, K, and other vitamins and minerals; improves digestion and detoxification; aids in weight loss; helps balance hormones; and preserves eye health. Cauliflower can be washed and eaten raw with your favorite dip. The very best method for cooking cauliflower seems to be to gently sauté it on the stove top, with a bit of water, broth, lemon juice or a healthy source of fat, which can make its nutrients more absorbable. Recipe for
| 1 cup (100 g) raw cauliflower |
|---|
| calories 25 |
| carbohydrates 5.3 g |
| fat 0.1 g |
| fiber 2.5 g |
| folate 14% DV |
| magnesium 4% DV |
| manganese 8% DV |
| pantothenic acid 7% DV |
| phosphorous 4% DV |
| potassium 9% DV |
| protein 2 g |
| riboflavin 4% DV |
| thiamine 4% DV |
| vitamin B6 11% DV |
| vitamin C 77% DV |
| vitamin K 20% DV |
Fruit & Stuff 