Cauliflower

836

VSF_CF

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C, possessing a high nutritional density. Cauliflower contains several phytochemicals, common in the cabbage family, that may be beneficial to human health. Sulforaphane, a compound released when cauliflower is chopped or chewed, may protect against cancer. Other glucosinolates Carotenoids Indole-3-carbinol, a chemical that enhances DNA repair, and acts as an estrogen antagonist, slowing the growth of cancer cells. Boiling reduces the levels of these compounds, with losses of 20–30% after five minutes, 40–50% after ten minutes, and 75% after thirty minutes. However, other preparation methods, such as steaming, microwaving, and stir frying, have no significant effect on the compounds. A high intake of cauliflower has been associated with reduced risk of aggressive prostate cancer.