With regards to healthy eating and making wise food choices, cauliflower stands in a class all it's own.
Closely related to broccoli, it is of the same species as cabbage and Brussels sprouts.
Cauliflower is an annual plant.
It matures to be eaten only once per year and is cultivated from seeds.
While we are lectured to eat our greens, please don't forget the nutrient dense white florets of the cauliflower plant.
Cauliflower is rich in Vitamin C, Vitamin K, folate, and potassium.
It is a source high in dietary fiber.
Certain strains of cauliflower can be colored orange or purple.
No matter what the color, cauliflower is good for you.
Cauliflower is classified as a cruciferous vegetable, just like all of the cabbage family vegetables, due to the cross shaped flowers it produces.
Cruciferous vegetables, including the cauliflower, are known for their cancer fighting benefits.
As reported by Science Daily May, 2006, cauliflower in particular may have certain phytochemicals that may help reduce the risk of some hereditary cancers.
Rich in the phytochemical called suphloraphane, a Rutgers University research team demonstrated this compound inhibited carcinogenic cancers in laboratory rats.
More importantly, the chemo protective properties, with regard to hereditary cancers, were promising.
According to the American Cancer Society, it is estimated that at least two thirds of cancer cases can be prevented by diet and lifestyle changes.
It is estimated that nearly one third of these cancer cases can be attributed to a poor diet alone.
Research conducted at the University of Pittsburg Cancer Institute isolated yet another anti-cancer compound found in cauliflower, phenethyl-ITC.
It was found this naturally occurring compound was released when cruciferous vegetables were either cut or chewed.
Laboratory research on mice revealed the fact human prostate cancer cell growth was inhibited from growing in the affected mice.
It was also found that these phytochemicals may indeed retard the formation of blood vessels that feed certain types of cancer lesions.
Dr.
Shivendra Singh, professor of pharmacology and urology at the University of Pittsburg states, "The contribution of diet to cancer risk and prevention has been a major focus of research in recent years because certain nutrients in vegetables and dietary agents appear to protect the body against diseases such as cancer.
" Not only are the natural cancer fighting agents found in cauliflower valuable, to say the least, it seems that cauliflower may play a major role in keeping bones healthy.
Research indicates that getting more than 100 mcgs of Vitamin K per day can help lower the risk of hip fractures.
A third of that amount exists in 2 cups of cauliflower.
Given the amazing health benefits of this often ignored and misunderstood super vegetable, it would seem logical to include a couple servings per week for either breakfast, lunch or dinner.
Cauliflower is easy to obtain as it is available year round.
It usually is reasonably priced and offers a big bang for the buck.
A flexible vegetable, it is delicious and can be prepared and served a variety of ways.
Raw of course is always wonderful.
Enjoy the delicious florets by the handfuls.
Cauliflower can be cut into salads, blended with cabbage into a healthy slaw recipe, or used in soups and stews.
For those watching their carbs, mashed cauliflower is a wonderful potato replacement.
Closely related to broccoli, it is of the same species as cabbage and Brussels sprouts.
Cauliflower is an annual plant.
It matures to be eaten only once per year and is cultivated from seeds.
While we are lectured to eat our greens, please don't forget the nutrient dense white florets of the cauliflower plant.
Cauliflower is rich in Vitamin C, Vitamin K, folate, and potassium.
It is a source high in dietary fiber.
Certain strains of cauliflower can be colored orange or purple.
No matter what the color, cauliflower is good for you.
Cauliflower is classified as a cruciferous vegetable, just like all of the cabbage family vegetables, due to the cross shaped flowers it produces.
Cruciferous vegetables, including the cauliflower, are known for their cancer fighting benefits.
As reported by Science Daily May, 2006, cauliflower in particular may have certain phytochemicals that may help reduce the risk of some hereditary cancers.
Rich in the phytochemical called suphloraphane, a Rutgers University research team demonstrated this compound inhibited carcinogenic cancers in laboratory rats.
More importantly, the chemo protective properties, with regard to hereditary cancers, were promising.
According to the American Cancer Society, it is estimated that at least two thirds of cancer cases can be prevented by diet and lifestyle changes.
It is estimated that nearly one third of these cancer cases can be attributed to a poor diet alone.
Research conducted at the University of Pittsburg Cancer Institute isolated yet another anti-cancer compound found in cauliflower, phenethyl-ITC.
It was found this naturally occurring compound was released when cruciferous vegetables were either cut or chewed.
Laboratory research on mice revealed the fact human prostate cancer cell growth was inhibited from growing in the affected mice.
It was also found that these phytochemicals may indeed retard the formation of blood vessels that feed certain types of cancer lesions.
Dr.
Shivendra Singh, professor of pharmacology and urology at the University of Pittsburg states, "The contribution of diet to cancer risk and prevention has been a major focus of research in recent years because certain nutrients in vegetables and dietary agents appear to protect the body against diseases such as cancer.
" Not only are the natural cancer fighting agents found in cauliflower valuable, to say the least, it seems that cauliflower may play a major role in keeping bones healthy.
Research indicates that getting more than 100 mcgs of Vitamin K per day can help lower the risk of hip fractures.
A third of that amount exists in 2 cups of cauliflower.
Given the amazing health benefits of this often ignored and misunderstood super vegetable, it would seem logical to include a couple servings per week for either breakfast, lunch or dinner.
Cauliflower is easy to obtain as it is available year round.
It usually is reasonably priced and offers a big bang for the buck.
A flexible vegetable, it is delicious and can be prepared and served a variety of ways.
Raw of course is always wonderful.
Enjoy the delicious florets by the handfuls.
Cauliflower can be cut into salads, blended with cabbage into a healthy slaw recipe, or used in soups and stews.
For those watching their carbs, mashed cauliflower is a wonderful potato replacement.
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