Cauliflower
Cauliflower has been called a “white knight against cancer” due to two phytonutrients it contains: 1) indole-3-carbinol (I3C) which reduces estrogen that promotes cancer, especially in the breasts and prostate, and 2) an isothiocyanate sulforphane which increases enzymes that eliminate toxins which cause damage to your body’s cells. It slows the growth of cancer and boosts the immune system.
Cauliflower, one of the cruciferous vegetables of the Brassica family, like last week’s brussel sprouts, contains good amounts of Vitamin C and E and selenium. Its Vitamin9/folate content contributes to normal tissue growth, prevents birth defects and fights anemia.
The oldest record of cauliflower dates back to the 6th century B.C. In the 12th century, varieties in Spain came from Syria or Cyprus, where it had been grown for more than a thousand years. Chouxfleurs were introduced to France from Genoa in the 16th century. Italians know it ascauli-fiori. It was introduced in India in 1822 by the British and is widely used in many Indian food recipes.
Although most Americans are familiar with white, the most common color of cauliflower, it also exists as orange (which contains 25% more Vitamin A than white), green (broccoflower) and purple. The purple color is caused by antioxidant anthocyanins also found in red cabbage and red wine. Green cauliflower or broccoflower is a California hybrid which is sweeter, milder and easier to chew than either of its parents. Its Vitamin C and beta carotene content are also higher than those of broccoli and cauliflower.
(See pictures of colored cauliflower below)
Avoid cauliflower with brown spots or wilted, yellow or limp leaves at its base. These are indications that it is past its nutritional peak.
Cauliflower can be roasted, boiled, fried, steamed, pickled, or eaten raw. The outer leaves and thick stalks are removed, leaving only the florets to eat, although the leaves and stalks can be eaten and are often used for soup stocks. It is best steamed in a steamer to preserve nutrients. Boiling causes loss of over half of its healthful indoles.
If one is just acclimating to increased fiber in the diet (most Americans get only 1/4 to 1/2 of the needed daily 40 grams of fiber), cooking cauliflower until soft makes it easier for the gastrointestinal system to digest.
Recently, cauliflower has become a substitute for potatoes or rice. It can also be used as a flour.
It is low in pesticide levels due to its protective phytonutrients.
Cauliflower has a mathematical component: a fractal property of cauliflower is that every floret is similar to the entire cauliflower.
Eating excess amounts of cauliflower has infrequently been a cause of gout, a type of arthritis from uric acid crystals—amino acid purines in the vegetable break down into uric acid— which can accumulate in joints, causing pain and swelling. If you are subject to this, eat other members of the cruciferous family and especially avoid animal products which can frequently cause gout.
We’ll end with Mark Twain’s salute to cauliflower, “a cabbage with a college education.”
Cauliflower has been called a “white knight against cancer” due to two phytonutrients it contains: 1) indole-3-carbinol (I3C) which reduces estrogen that promotes cancer, especially in the breasts and prostate, and 2) an isothiocyanate sulforphane which increases enzymes that eliminate toxins which cause damage to your body’s cells. It slows the growth of cancer and boosts the immune system.
Cauliflower, one of the cruciferous vegetables of the Brassica family, like last week’s brussel sprouts, contains good amounts of Vitamin C and E and selenium. Its Vitamin9/folate content contributes to normal tissue growth, prevents birth defects and fights anemia.
The oldest record of cauliflower dates back to the 6th century B.C. In the 12th century, varieties in Spain came from Syria or Cyprus, where it had been grown for more than a thousand years. Chouxfleurs were introduced to France from Genoa in the 16th century. Italians know it ascauli-fiori. It was introduced in India in 1822 by the British and is widely used in many Indian food recipes.
Although most Americans are familiar with white, the most common color of cauliflower, it also exists as orange (which contains 25% more Vitamin A than white), green (broccoflower) and purple. The purple color is caused by antioxidant anthocyanins also found in red cabbage and red wine. Green cauliflower or broccoflower is a California hybrid which is sweeter, milder and easier to chew than either of its parents. Its Vitamin C and beta carotene content are also higher than those of broccoli and cauliflower.
(See pictures of colored cauliflower below)
Avoid cauliflower with brown spots or wilted, yellow or limp leaves at its base. These are indications that it is past its nutritional peak.
Cauliflower can be roasted, boiled, fried, steamed, pickled, or eaten raw. The outer leaves and thick stalks are removed, leaving only the florets to eat, although the leaves and stalks can be eaten and are often used for soup stocks. It is best steamed in a steamer to preserve nutrients. Boiling causes loss of over half of its healthful indoles.
If one is just acclimating to increased fiber in the diet (most Americans get only 1/4 to 1/2 of the needed daily 40 grams of fiber), cooking cauliflower until soft makes it easier for the gastrointestinal system to digest.
Recently, cauliflower has become a substitute for potatoes or rice. It can also be used as a flour.
It is low in pesticide levels due to its protective phytonutrients.
Cauliflower has a mathematical component: a fractal property of cauliflower is that every floret is similar to the entire cauliflower.
Eating excess amounts of cauliflower has infrequently been a cause of gout, a type of arthritis from uric acid crystals—amino acid purines in the vegetable break down into uric acid— which can accumulate in joints, causing pain and swelling. If you are subject to this, eat other members of the cruciferous family and especially avoid animal products which can frequently cause gout.
We’ll end with Mark Twain’s salute to cauliflower, “a cabbage with a college education.”
|
|