Calories: Low

Protein: High

Fat: Low

Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: High

Sodium: Low

Main vitamin: Vitamin B and C

Main mineral: Potassium

 

 

 

Cauliflower is a vegetable with quite a bit of Vitamin B and it’s also an excellent source of Vitamin C and folate. Half a cup of freshly cooked cauliflower has one gram of dietary fiber, 13.5 mcg folate and 35 mg Vitamin C.

 

Cauliflower is known to protect against cancer because it contains sulforaphane and prevents the formation of carcinogens in your body, thus, blocking cancer-causing substances from reacting with sensitive body tissues. 

 

 

 

When choosing for the best kind of cauliflower pick those with creamy white heads and tight, compact florets and fresh green leaves. Avoid choosing those with brown spots or patches. Once you have chosen your cauliflower the best way to serve them is to serve them raw or lightly steamed.

 

Cooking them will lessen their Vitamin C content by at least 50%. Also when storing cauliflowers for future use store them in a cool and humid place. This helps them retain their Vitamin C richness.