Winter is a good time for those who are on a diet. Various vegetables are available in the market at hand. Vegetables ranging from tomatoes, eggplants to beans, cauliflower, cabbage, carrots, gourds, radishes.
Like broccoli, cauliflower has tightly bound flowers attached by a dense core, often with a few light leaves around it.
Although white is the most common color, you will see cauliflower in shades of orange, purple, and green.
Whatever the color, the taste is the same: light, slightly sweet, slightly nutty. Cauliflower originally came from the Mediterranean region and reached Europe in the late 15th century.
Cauliflower is one of the winter food. In addition to being eaten as a vegetable, you can also serve it at the breakfast table. It is as delicious to eat as it is good for the body.
Vegetables are fresh in the winter dew. The fresher the vegetables you eat, the better the nutritional value. Many nutrients of vegetables are lost after being picked from the field.
For example, within three days of picking from a tomato field, its vitamin “C” is reduced by about half. So whatever vegetables you eat, try to eat them fresh.
Benefits of cauliflower
An article published by the Centers for Disease Control and Prevention (CDC) lists cauliflower as the 24th most reliable source of powerhouse fruits and vegetables. The benefits of cauliflower are discussed below –
Helps in digestion and relieves constipation:
Cauliflower is high in fiber and water. Both are important for preventing constipation, maintaining healthy digestion, and reducing the risk of colon cancer.
Studies have shown that dietary fiber can help prevent immunity and control inflammation.
As a result, it can help reduce the risk of inflammatory infections such as cardiovascular disease, diabetes, cancer, and obesity.
High fiber intake helps lower blood pressure and cholesterol levels, improve insulin sensitivity, and increase weight loss for obese people.
Choline cauliflower is an important and versatile “vitamin-like factor” that helps with sleep, muscle movement, learning, and memory.
It helps maintain the structure of cellular membranes, aids in the transmission of nerve impulses, aids in fat absorption and reduces chronic inflammation.
Maintains strong bone structure:
Lack of vitamin “K” carries a high risk of bone fractures and osteoporosis. Cauliflower contains Vitamin “K” that acts as a modifier of bone matrix protein, improves calcium absorption, and can improve bone health by preventing the excretion of calcium in the urine.
Cauliflower contains antioxidants that help prevent cellular conversions and reduce oxidative stress from free radicals.
One of these antioxidants is indole-3-carbinol or I3C, commonly found in cruciferous vegetables such as cabbage, broccoli, and cauliflower.
Eating cruciferous vegetables has been shown to reduce the risk of lung and colon cancer.
Winter rice alternatives:
Cauliflower is one of the main winter vegetables. You can choose it as an alternative to rice. Because one of its food ingredients is low calorie. One cup of cauliflower usually contains 29% less calories than rice.
It is not right to overeat. So eat in moderation. If you suffer from a complex disease or go through a regular medical course for any other reason, you must consult your doctor before eating.
There is another benefit of eating vegetables in winter. That is, the infestation of insects in vegetables in winter is less. Therefore, toxic pesticides in vegetables are given comparatively less than in the summer season.