Cauliflower

Produce Description:

Cauliflower is a descendant of the wild cabbage. It has been consumed in Turkey and Italy since 600 B.C. Cauliflower is good for boosting the immune system, preventing cancers and preventing hypertension.

**Make sure that if you’re iodine deficient that you cook your cauliflower, as in its raw form it can block iodine absorption

Overview
Nutrition
Varieties

Cauliflower is low in calories, cholesterol free and rich in antioxidants and vitamins. Diindolylmethane in cauliflower gives it anti-bacterial and anti-viral properties. Cauliflower contains vitamin C which helps boost the immune system and prevent infections. The B vitamins and vitamin K found in cauliflower help the body metabolize fat, protein and carbohydrates.

Cauliflower can help prevent prostate, breast, colon, ovarian and cervical cancers. Cauliflower can benefit the treatment of recurring respiratory papillomatosis in patients with Human Papilloma Virus (HPV). Potassium in cauliflower helps prevent hypertension.

Alanine: 0.307 g -

Arginine: 0.228 g -

Aspartic acid: 0.469 g -

Calcium, Ca: 58 mg -

Carbohydrate, by difference: 13.17 g -

Copper, Cu: 0.103 mg -

Cysteine: 0.053 g -

Fatty acids, total monounsaturated: 0.09 g -

Fatty acids, total polyunsaturated: 0.082 g -

Fatty acids, total saturated: 0.345 g -

Fiber, total dietary: 5.3 g -

Fluoride, F: 2.6 Âµg -