Saturday, January 18, 2014


Cauliflower Nutrition : Cauliflower Benefits And Risks

8:24 AM

  • Cauliflower Nutrition : Benefits And  Risks

1. The contains of cauliflower?

Cauliflower belongs to the Brassicaceae family, which includes all the cabbage: green cabbage, red cabbage, Brussels sprouts, broccoli, but also turnips, watercress and radishes. With a large amount of vitamin C, minerals and fiber, this vegetable is very interesting from a nutritional point of view. Consumed regularly, participate effectively in the prevention of cancers, like other crucifers. (cauliflower nutrition)

Composed more than 90 % water, cauliflower provides few calories, like most vegetables.
Carbohydrates provide most of its energy supply .
Among its carbohydrates, simple sugars predominate : glucose, fructose, but also pentosans hexanes. There is also a small amount of starch . (cauliflower nutrition)

Lipids are present only in trace amounts .
Proteins , however , are relatively abundant for a fresh plant . They rely more lysine, an essential amino acid which are not provided cereals, essential source of protein for vegetarians. So cauliflower is a great source of additional protein of choice for these.
(cauliflower nutrition) 

( The bioavailability of plant proteins , however, remains inferior to that of animal protein . )
Cauliflower is rich in vitamin C. It is also a good source of B vitamins , including B2 , B3 and B6 , and provides a small amount of provitamin A ( carotene) . (cauliflower nutrition)

Its constituent water contains minerals : potassium , magnesium and calcium at high rates. It also provides many trace elements: iron , zinc, manganese, copper, boron , fluorine ...
Its fibers are abundant, and composed of cellulose, hemicellulose (also abundant ) and to a lesser extent , pectins , which give it its soft texture after cooking.(cauliflower nutrition)

2. What are the benefits?

Nutrition experts recommend eating at least 5 daily servings (80g minimum) of fruits or vegetables, and make the most of their seasonal variety. Two to three heads correspond to one serving of vegetables. 

In general, vitamins, antioxidants and fibers compounds contained in fruits and vegetables play a significant protective role in the health. Numerous studies have shown that high consumption of vegetables and fruits, can reduce the risk of developing cardiovascular disease, cancer and other chronic diseases. 

Studies have also shown that regular consumption of cruciferous vegetables such as cauliflower, could contribute to a better prevention of certain cancers: such as lung, ovary and kidney. This protective effect is due to the properties of the sulfur compounds present in the vegetables. (cauliflower nutrition)

3. What are the risks?

People with irritable bowel syndrome may have some difficulty in supporting the crucifers. To incorporate into your diet as tolerated, ask your doctor for advice. Cauliflower may prompt an allergic response characterized by symptoms such as severe itching, facial and hand swelling and breathing difficulties. If you develop allergy symptoms after eating cauliflower. (cauliflower nutrition)

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