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Cauliflower has the botanical name Brassica oleracea and is a cruciferous vegetable, which means that its flowers have four petals arranged in a cross. It belongs to the same family of plants as broccoli, kale, cabbage, Brussels sprout and collard greens.

Not everyone likes the taste of cauliflower, but many health benefits of this vegetable can also be obtained by eating the above cruciferous plants.

Its relative broccoli overshadows cauliflower, but it’s a more versatile vegetable. It can be eaten raw, added to salads or cooked. It can even be seasoned and mashed as a healthier alternative to mashed potatoes.

Cauliflower is a source of minerals: calcium, iron, magnesium, manganese, potassium, phosphorus and sodium.

Calcium is needed for healthy bones, while the blood needs iron to form haemoglobin, while magnesium helps maintain nerve and muscle function and support the immune system.

Manganese is necessary for connective tissue, bones and plays a role in regulating blood sugar. Potassium is needed to build protein and muscle, break down carbohydrates, and control the heart’s electrical activity.

Phosphorus is essential for healthy bones and teeth as well as for working with B vitamins. Many of the B vitamins are found in cauliflower. Here is the range of vitamins and recommended nutritional value obtained from this vegetable:

• Vitamin B1 (thiamine) 4%
• Vitamin B3 (niacin) 3%
• Vitamin B5 (pantothenic acid) 13%
• Vitamin B6 10%
• Vitamin B7 (biotin) 5%
• Vitamin B9 (folate) 14%
• Vitamin C 80%
• Vitamin K1 9%

Notice the impressive amount of vitamin C present. Eating cauliflower regularly is an easy way to acquire these essential nutrients.

The other nutrients found in cauliflower are:

• Choline 10%
• Dietary fibre 11%
• Omega-3 fatty acid 9%

Choline is suitable for a healthy brain. A sufficient supply of choline during pregnancy has been linked to the stimulation of cognitive functions and the improvement of learning and memory in children. It could even help combat the decline in memory later in life. So eat lots of cauliflower.

The sufficient amount of dietary fibre present in this vegetable makes it excellent for the digestive system. In addition to this, sulforaphane made from a glucosinolate found in cauliflower helps protect the stomach from ulcers by preventing harmful bacteria Helicobacter pylori in the stomach.

The glucosinolates in cauliflower also help activate and regulate detoxifying enzymes. These glucosinolates are glucobrassicin, glucoraphanin and gluconasturtiin. Still, in reality, the cauliflower’s glucosinolate content is not as much as that of cruciferous plants such as Brussels sprouts, Savoy cabbage, broccoli or kale.

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