Cauliflower (Brassica oleracea var. cauliflora)

 

Parts Used

• The flowering stalk
• The flower heads

Medicinal Use

• Boosts the immune system
• To prevents cancer
• To prevent spina bifida, a defect of the spinal cord occurring in unborn babies
• To prevent heart disease

Description

• Cauliflower (Brassica oleracea var. cauliflora) like cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups. The white-headed  is the most common colour of cauliflower. Cauliflower is more popular and very widely used as a vegetable.
• Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate and manganese, water, and vitamin C, possessing a high nutritional density.
• Cauliflower also contains high amounts of vitamin K and omega-3 fatty acids, which help decrease inflammation.
• Cauliflower is a very good source of vitamin C and manganese, which are both powerful antioxidants.
• Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health.
• Cauliflower also contains vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid).
• It serves as a good source of proteins, phosphorus and potassium.
• It helps clean your digestive system and gets rid of unnecessary substances.