Contents:
- Medical Video: Broccoli - SUPER VEGETABLE | Health Benefits by Guru Mann
- What are the nutrients in cauliflower?
- Benefits of cauliflower for health
- 1. Reducing the risk of cancer
- 2. Improve heart health
- 3. Promotes digestion
Medical Video: Broccoli - SUPER VEGETABLE | Health Benefits by Guru Mann
Cauliflower is very easy to find every time you eat vegetable soup. Cauliflower is generally yellowish white or greenish, but there are also purple and orange. Behind the beautiful colors, cauliflower turns out to have a myriad of health benefits, you know. Wondering what are the benefits of cauliflower? Come on, find out through the following review.
What are the nutrients in cauliflower?
Although most cauliflower is white, this doesn't mean cauliflower is vitamin or mineral poor, you know. In fact, cauliflower contains rich vitamins and minerals that are not inferior to other green vegetables.
According to the Balanced Nutrition Guidelines of the Indonesian Ministry of Health, every 100 grams of raw cauliflower contains 25 calories, 5 grams of carbohydrates consisting of 3 grams of fiber and 2 grams of sugar, 30 milligrams of sodium, and 1 gram of protein. In the same amount, cauliflower can also meet 77 percent of daily vitamin C requirements, 19 percent of vitamin K needs, 2 percent of calcium needs, and 2 percent of your daily iron.
Judging from its nutritional content, cauliflower is a vegetable that is very low in calories, but high in fiber. This is certainly good news for those of you who are on a diet.
The reason is, the fiber content in cauliflower can make you full longer so that you avoid eating crazy. In fact, you can eat lots of cauliflower without fear of rising weight because of the low calorie content.
In addition, cauliflower also contains carotenoids, tocopherols and ascorbic acid. These three types of compounds include antioxidants that are useful for protecting body cells from chronic diseases.
Benefits of cauliflower for health
1. Reducing the risk of cancer
People who rarely eat cauliflower are found to be more at risk of developing cancer than people who eat cauliflower more often, as mentioned by the National Cancer Institute. This is influenced by sulforaphane and indoles compounds on cauliflower which are touted as anti-cancer substances.
In addition, cauliflower also contains two antioxidant compounds called glucosinolates and isothiocyanates. These two types of antioxidants have proven effective in inhibiting tumor cell division from developing into cancer cells. According to research, cauliflower can inhibit cell growth in prostate cancer, lung cancer, stomach cancer, colon cancer, and breast cancer.
2. Improve heart health
A study published in Oxidative Medicine and Cellular Longevity in 2015, sulforaphane has anti-inflammatory properties that can help protect the body from hypertension, atherosclerosis, stroke, and heart disease.
The sulforaphane content in cauliflower plays a role in strengthening blood vessels while helping to reduce high blood pressure. When blood pressure can be controlled properly, this means that your heart does not need to work hard to pump blood throughout the body.
The stronger the blood vessels coupled with smooth blood flow, the easier it is for you to avoid the risk of heart disease.
3. Promotes digestion
For those of you who experience digestive problems, try to eat more and more often cauliflower. Because, one of the benefits of cauliflower can help facilitate digestion while preventing all digestive disorders, such as constipation, diverticulitis (diverticulum inflammation, large intestine sacs), and inflammatory bowel disease (IBD).
Cauliflower contains 3 grams of fiber which can meet 10 percent of your daily fiber needs. These fiber-rich foods can help push feces through the digestive system more easily. Not only does it make digestion smoother, it can also help maintain the health of your large intestine.
To reap all the benefits of cauliflower, you are encouraged to consume 1.5 to 2.5 cups, equivalent to 150 to 250 grams of cauliflower every week. You can process it into warm soups, salads, or sauteed vegetables according to taste.
