Can Cauliflower| Really Help Fight Cancer?| A Critical Analysis|
Can Cauliflower| Really Help Fight Cancer?| A Critical Analysis|
Today, there is no one who does not know ‘Kobi Manchurian’, which is loved by children and adults alike. Nutritionist Meenakshi Bajaj explains the glory of cauliflower, who says that we only know about its medicinal properties and its nutritional value. It will be more available in the coming winter. Its botanical name is ‘Brassica olleriza’. Cauliflower, Cabbage, Brussels sprouts, Kale, Broccoli, Collard greens etc. belong to the family Cruciferous/Brassicaceae.
Generally, cauliflower is white in color but green, orange, Also available in Dark Blue. Cauliflower is rich in nutrients with low amount of calories.Nutrients in Cauliflower Nutritional Chart in 100g of Cauliflower Nutrient Name – Nutritional Value: Energy – 22.94k Calorie Carbohydrate – 2.03g Protein – 2.15g Total Fat – 0.44g Calcium – 25.16mg Phosphorus – 47.33mg Iron – 0.96 mg Total Fiber – 3.71 g Soluble Fiber – 1.04 g Insoluble Fiber – 2.66 g Omega 3 Fatty Acid – 117 mg Sodium – 30.72 mg Potassium – 329 mg Zinc – 0.31 mg Cauliflower contains essential nutrients and vitamins, indole 3, packed with phytonutrients like carbinol. Rich in natural antioxidants and carotenoids, fiber, soluble sugars, minerals, and phenolic compounds. Cauliflower is rich in Vitamin C Vitamin K, E, B1 (Thiamine), B2 (Riboflavin), B3 (Niacin), B5 (Pantathenic Acid), B6 (Pyridoxine), Folates (Foliates), etc. are found in it. Electrolytes (Electrolytes) potassium is high and sodium is low. are seen.
Minerals such as calcium, copper, iron, magnesium, manganese, and zinc are found in cauliflower. Protein, carbohydrates, fiber, and phytonutrients such as lutein, zeaxanthin, and beta-carotene are also found. Medicinal Properties of Cauliflower Cauliflower is one of the most important foods that help prevent cancer. The glucosinolates in it are converted to indole 3-carbinol, the body-supporting compounds Sulforphane and Isothiocyanates.
These Sulforphane and Glucosinolate compounds have chemo-preventive properties. Studies show that these compounds inhibit the growth of cancer cells. Regular consumption of cauliflower can prevent cancers in the body such as lung, breast, bladder, urethra, uterus, and cervix. It is also able to prevent prostate cancer in men. Strengthens bones Vitamin C plays an important role in the production of collagens which are responsible for the connection of bones and muscles. These collagens protect joints and bones from inflammatory disease. Eating more cauliflower, which is high in vitamin C, can protect bones and joints.
The vitamin K found in this vegetable protects the strength of bones in men and women. Joint pain, inflammation Cauliflower is rich in nutrients like beta-carotene, quercetin, cinnamic acid, beta cryptoxanthin. These increase the absorption of prana gas in the blood and strengthen the immune system of the body. Cauliflower is also high in the chemical purine. People who have problems like joint pain and inflammation should continue to eat cauliflower, the purine chemical in it will cure their joint pain, inflammation etc. Toxic nature The food and drinks we eat and drink today are full of many types of toxins. These accumulate in the body little by little and lead to many health problems in the future. Those who eat cauliflower once a week, which is rich in sulfur compounds and glucosinolates, will get rid of toxins in the body and cleanse the body. For diabetes, the American Diabetes Association recommends eating non-starchy leafy vegetables like cauliflower and broccoli at least 3-5 times a week. Having a glycemic index of >15, it lowers blood sugar levels. Cauliflower is rich in potassium to balance electrolytes in the body. Potassium balances electrolytes in the body and regulates nervous system function including nerve impulses and muscle contraction transmission. Isothiocyanates found in cauliflower prevent the accumulation of fats in blood vessels for heart health.
This ensures regular blood flow in the body and protects heart health. Heart-healthy omega-3 acid is in the form of alpha-linolenic acid, so adding cauliflower to your diet regularly can protect your heart. For the protection of the eyes, the vitamin C found in cauliflower cures eye muscle inflammation. Sulfurophane in cauliflower corrects cataracts and vision loss caused by retinal muscle inflammation. Thus, adding cauliflower to the diet can protect the eyes. For the health of pregnant women, the folates found in cauliflower help in the development of the baby’s nervous system. It also contains A, and B vitamins, and minerals, Fiber plays an important role not only in the health of pregnant women but also in the health of the unborn child. It is good for pregnant women to include cauliflower in their diet often. Lose weight Sulparaphane, intole, and vitamin C in cauliflower are effective against obesity.
The omega-3 fatty acids present in cauliflower stimulate the secretion of a chemical called leptin, which increases the body’s metabolism and helps in rapid weight loss. Due to its high fiber content, it makes the stomach feel full and helps in weight loss. Stomach disorders are correct. Cauliflower contains a high amount of fiber. This fiber aids digestion and flushes out toxins from the intestines. Also, cauliflower is a great probiotic food. Glucosinolate and sulforaphane in cauliflower act as a barrier to control the growth of Helicobacter pylori bacteria in the intestine.
A compound called indole 3-carbinol in cauliflower prevents papillomatosis from causing respiratory problems. For skin protection, sulforaphane found in cauliflower protects the skin from the action of ultraviolet rays. Sulfurophane’s protective action inhibits skin aging, skin cancer, and cell degeneration caused by UV rays. Nerve problems Sulfurophane and indole 3-carbinol found in cauliflower protect against nerve damage. These stimulate detoxifying enzymes to work.
These increase the level of Glucathione and remove inflammation and toxicity in the nerves caused by Alzheimer’s and Parkinson’s diseases. Choosing Cauliflower should choose a creamy white or pure white color. Should be heavy when lifted in hands. If the flowers are spaced or profusely bloomed, the surface of the flowers is damaged or corroded, they should be discarded. It can be kept in the refrigerator for up to a week. The method of using cauliflower is that there are a lot of insects in cauliflower. To remove this, add salt and turmeric powder to the water, boil it, put cauliflower petals in it, keep it for three minutes and then wash it off.
Direct boiling or immersion in boiling water for too long will completely destroy the nutrients in the fruit. Cauliflower can be eaten steamed or made into a soup to provide complete nutrition. Who shouldn’t take it? Cauliflower can cause swelling in the thyroid gland when consumed in large amounts and reduce thyroid secretion, so only people with thyroid deficiency should avoid. Essential Ingredients: Cauliflower – 1 (medium size) Cheese – 1 cup (shredded) Mozzarella (a) Parmesan (Mozzarella or Parmesan) (a) Two Eggs – 2 Breadcrumbs – 1 cup Flour – 2 Tablespoons Salt – Pepper powder as required – ½ teaspoon Nutmeg powder – ¼ teaspoon Garam Masala – ¼ teaspoon Olive oil – 2 tbsp oil – Sauce for frying (tomato (a) sweet chilli) – as required (side dish).Recipe Put the cauliflower in boiling water for some time and keep it pureed. Put grated cheese, cauliflower, breadcrumbs, maida, salt, pepper, nutmeg powder, garam masala, egg, olive oil in a bowl, knead well and roll into balls and pat like cutlets. Heat less oil on medium heat and cook both sides and serve hot with sauce.
For those who don’t want to fry in oil, in preheated oven, Boil for 20-25 minutes at 200 degrees Celsius. This is a nutritious food that can be given to all adults and children as an evening snack.