Cauliflower
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Cauliflower

Cauliflower is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating.Its usual color varies from white, green and purple

Source: Wikipedia

Cauliflower and the Dukan Diet

Cauliflower is allowed on PV (Protein and Vegetable) days in the Cruise Phase. It is low in fat, low in carbs 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. It also contains allicin, which can improve heart health and reduce the risk of strokes, as well as selenium, a chemical that works well with Vitamin C to strengthen the immune system. Cauliflowers can also help maintain a healthy cholesterol level.

This vegetable is an excellent source of fiber, which can help improve colon health and can even help prevent cancer. And, most recently, it has been discovered that cauliflower, as well as other cruciferous vegetables, such as brussel sprouts and cabbage, contain indole-3-carbinol, a substance that can affect the metabolism of estrogen in the body, and prevent breast and other female cancers.

Aside from the numerous health benefits, it is an ideal weight-loss companion for meatless meals. Cauliflower has traditionally been considered a healthy substitute for potatoes for those who are on a low carb diet - it makes for excellent mash.

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Cauliflower

Nutrition

Amount per 100g
Calories 25
Total Fat 280mg
Saturated Fat 64mg
Sodium 30mg
Total Carbohydrate 5g
Fibre 2g
Sugars 2g
Protein 2g
Source: WolframAlpha

Steamed cauliflower

Fun Facts

Cauliflower’s closest relative is broccoli.

Do not cook cauliflower in an aluminum or iron pot. The chemical compounds in cauliflower will react with the aluminum and turn the vegetable yellow. While in an iron pot, it will turn a brown or blue-green color.

Cauliflower can interfere with iodine absorption in the body, so those with thyroid problems should avoid eating it.

Most of the cauliflower produced in the United States comes from California, but China is the largest worldwide producer of cauliflower.

Did you know that the green leaves at the base of a cauliflower head are edible? They have a stronger flavor than the florets and you need to cook them for longer.

One-half cup of chopped cauliflower counts as one serving of vegetables.

One serving of cauliflower contains 15 calories and 40 percent of your daily vitamin C!

Cauliflower was first documented in Ancient Egyptian hieroglyphs, where it was actually used as a tool to break up rocks, rather than being eaten.

Cauliflower is the only vegetable that can grow near the north pole, but its colour makes it impossible to find.

Cauliflower is the first word in the Oxford English Dictionary (of Vegetables).

In 2002 the Vatican reaffirmed the long standing belief that Jesus\' first meal after being \'resurrected\' was cauliflower cheese.

Cauliflower is actually 20% better than brocolli, not the 10% usually quoted.

Cauliflower is the most flame retardant vegetable known to man.

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