Food Focus: Cauliflower
Packed with rich nutrients, cauliflower or cabbage flower is one of the commonly used flower-vegetable. The flower heads contain numerous health benefits including phyto-nutrients such as indole-3-carbinol, and sulforaphane. Some studies have shown that these nutrients help prevent prostate, ovarian and cervical cancers.
Cauliflower, as its name implies, is a flower growing from a plant. In its early stages, it resembles broccoli, which is its closest relative. While broccoli opens outward to sprout bunches of green florets, cauliflower forms a compact head of undeveloped white flower buds. The heavy green leaves that surround the head protect the flower buds from the sunlight. The lack of exposure to sunlight does not allow chlorophyll to develop. Therefore, color is not produced, and the head remains a white color. There is an assortment of colors other than common snow-white variety, including green, orange, and purple heads.
Recipe of the Month: Roasted Cauliflower
Fresh cauliflower is an excellent source of vitamin C; 100 g provides about 48.2 mg or 80% of daily recommended value. Vitamin-C is a proven antioxidant that helps fight against harmful free radicals, boosts
immunity and helps prevent infections.
It is also a good source of Protein, Thiamin, Riboflavin, Niacin, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate, Pantothenic Acid, Potassium and Manganese.
Furthermore, it is a good source of minerals such as copper, iron and calcium.
Monthly Moving Tip:
Spend an afternoon with a pile of hula-hoops. Use it for hooping, building an impromptu
obstacle course or playing giant ring toss games. Have fun!