It is a winter vegetable with a nutritional and phytochemical profile similar to vegetables such as broccoli or cabbage. The cauliflower provides numerous health benefits, among which we highlight: its low fat and cholesterol, low in calories, only 26 calories per 100g and an important contribution of vitamins and antioxidants.
Dietary fibre we get it through their florets that gives us 2g of fibre per 100g. Another contribution of cauliflower are anticancer phytochemicals as sulforaphane and plant sterols such as indole-3-carbinol which functions as an antiestrogenic agent. Together, these compounds have proven benefits against prostate ovary, cervix, colon and breast cancer, by their inhibition of the growth of cancer cells.
Methane-indolyl-di (dim) is effective as an agent antibacterial, antiviral and immunomodulator. Cauliflower is an excellent source of vitamin c when fresh. This vitamin is an antioxidant that helps fight bad free radicals, prevent cancer, boosts immunity and prevents infections.
The vitamin is also important, especially of the b type, among which are vitamin b1, b3, b5 and b6, necessary for the metabolism of carbohydrates, fats and proteins. Vitamin k is also in its composition. In small amounts also minerals such as manganese, copper, iron, potassium or calcium.