Cauliflower is good for the heart and reduces the risk of cancer:

Cauliflower - Rich in Vitamin C

Mark Twain once said "Cauliflower is nothing but a cabbage with college education". The cabbage is a known vegetable for many centuries many people view cauliflower as an elegant vegetable. Cauliflower is a member of the 'white' family in terms of fruits and vegetables. Brassica oleracea ( Cauliflower), like so many other vegetables, originated in the Mediterranean. It got its name from the Latin words caulis (stalk) and floris (flower).

It is proud member of the cruciferous family, a family which is known for containing nutrients that fight against several diseases. There are two main ingredients in cauliflower indole-3-carbinol, or 13C, and the photo nutrient sulforaphane. Cauliflower also contains vitamin C and folate. The cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer.
Cauliflower contains allicin, which is good for the heart and reduces the risk of strokes, and selenium, a chemical that works well with Vitamin C. It improves the immunity of our system. Cauliflower can also help to maintain the cholesterol level. Cauliflower is an excellent source of fibre. Cauliflower helps to keep the bones healthy. Cauliflower is also rich in Folate which is good for pregnant women.


Cauliflower's unique colour and appearance makes it to stand out among the vegetables in the vegetable tray. When you shop for cauliflowers always buy the dense flowers which are white and without brown spots. Always store the cauliflower in the fridge. Raw cauliflower has more health benefits than cooked ones.