Ingredient Spotlight - Cauliflower - Brassica oleracea

Cauliflower belongs to the Brassica species and is nutritionally beneficial. Brassica species include other vegetables like broccoli, cabbage, etc. I will list the nutritional value and health benefits of eating cauliflower in your daily diet :

• Nutritional value : Cauliflower is rich in phytochemicals such as carotenoids, fiber, soluble sugars, phenolic compounds, minerals, thiamine, riboflavin, niacin, calcium, iron, and phosphorus.

• Protective effect against cancers : Cauliflower is rich in antimutagens which help in the prevention of cancers. Cauliflower and other vegetables in the Brassica species may also help in the prevention of chemically induced carcinogenesis.

• Antioxidants : Cauliflower and other cruciferous vegetables are rich in glucosinolates which contribute to the antioxidant properties.

Best Cooking methodology : The best way to retain nutrients and phytochemicals during the cooking process can include steam treatments, stir-frying, and microwaving. However, when the vegetable is over-cooked it can lose its vital nutrients, so this is an important factor to consider.

Cauliflower is a versatile vegetable that can be cooked in different ways to enhance its flavors. It is rich in vital nutrients and should be included in your recipe repertoire. Having said that, remember to eat healthy, nutritious food and live long and strong!