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CAULIFLOWER Benefits:
Drawbacks:
Like all vegetables of the cruciferous family, the cauliflower is a rich source of nutrients, including Vitamin C. It also contains sulphurous compounds that may help to protect against various cancers - particularly cancer of the colon. An average helping of raw cauliflower (100 grams) supplies more than the recommended daily intake of Vitamin C. Even after a portion has been lightly boiled, it will still provide more than half the recommended daily amount. Because cauliflower contains only 117 kilojoules per serving, it is a good component of a balanced slimming diet - filling but not fattening. Like other fibrous vegetables, cauliflower may cause flatulence as the gut breaks down the cellulose. Eating it with added herbs and spices such as garlic, caraway, ground coriander and cumin will ease digestion - herbs which help the digestion include tarragon, bay and fennel. Cooking Tip! The sulphur in cauliflower can cause unpleasant smells during cooking. Steaming in a covered pan can create a build-up of sulphur and may taint the cauliflower’s flavour - fast boiling in an open pot is preferable. |