The main atttribution of cauliflowers is the ablity to boost
the immune system, thus defending the body against cancer. The balance of the
body's system is kept intact to fight diseases.
The cauliflower nutrition benefits are not impeded, even
though the characteristics of the cauliflower are diverse from those of the
common cruciferous vegetables. Because of its unusual look, it has been called
this for a vegetable. Vegetables in the cruciferous family other than
cauliflower include; cabbage, brocolli and brussel sprouts. A member of the
cruciferous family should definitely be included in a weekly diet.
Facts Of Cauliflower
Nutrition
One cup or 100g is used to calculate the nutritional facts
in a serving size.
The most distinguished cauliflower nutrition content is
vitamin C. Comparable to citrus fruits; it contains 77% of the recommended
daily value.
Cauliflowers also have vitamin K. 20% of the daily allowance
is found in cauliflower
nutrition. Blood clotting, decreasing calcification in blood vessels and
improving bone health is what vitamin K helps with.
Escpecially red blood cells, are cell productions that are
reinforced by folic acid or folate. 14% of the daily value is in a portion of
cauliflower.
Choline assists in memory, nerve and muscle control. The
construction of the components needed by the cell membranes is supported by
this. Cauliflower
nutrition has a daily value of 10%.
Cauliflower nutrition has other nutrients, such as:
B vitamins, potassium, dietary fiber, manganese, molybdenum,
tryptophan, phosphorus, protein, magnesium, etc.
The Main Benefits of Cauliflower Nutrition
* Antioxidation
Vast amounts of antioxidants prevents progression of
diseases such as cancer and stroke. The primary antioxidants, Vitamin C and
manganese are found in high quantities in cauliflower nutrition. It also has
other phytonutrients, like beta carotene, that help manage free radicals in the
body.
* Anti-inflammatory
The inflammatory response of the body is regulated by high
concentrations of vitamin K. The other nutrients found in cauliflower nutrition
help produce anti-inflammatory compounds that aid in reducing the effects of inflammation
due to chronic conditions.
* Boosts Immune System
Combining the effects of vitamin C, antioxidants, vitamin K
and other nutrients, cauliflower
nutrition is a mixture of compounds that further the native function of the
immune system. Detoxifying the body, it stops the progression of diseases and
improves white blood cell potency. Disease forming and developing prevention
can be attributed to a healthy and strong immune system.
* Reduce Cancer Risk
Cauliflower nutrition cleansing effect, paired with
antioxidation and anti-inflammation, decreases risk factors of people who
generally eat the vegetable. Compounds that are created through the nutrients
help figh cancer and prevent the growth of tumors.
* Digestive System Improvement
Combined with other high fiber foods, cauliflower nutrition
supports the digestive system. Materials in the digestive tract are helped move
by fibers. Eating cauliflowers assists in the moving of waste, for those who
suffer from conditions releated the the digestive system. Soluble fibers lower
blood cholesterol and sugar levels. It eliminates bad cholesterol build-up. The
synthesis of the nutrients in cauliflowers create a protective layer in the
stomach.
* Promotes a Healthy Heart
The promotion of a healthy cardiovascular sytem is aided by
the joint benefits of cauliflower
nutrition. Cardiovascular diseases are commonly related to inflammation.
The regulation of blood cholesterol levels prevents diseases the will lead to
heart and cholesterol related problems. The prevention of formation and
build-up of toxins in the blood and organs, such as the heart are through the
cleansing properties and antioxidants of the vegetable.
* Losing Weight
Calories in a serving of cauliflower are low. Making it a
substitute for the common foods in a diet assists in maintaining a low-calorie
diet. Cauliflower nutrition has a glycemic load value of 2, and is one the
highest nutrient content with a minimum impact on blood sugar levels.
