Cauliflower

Cauliflower is said to come from the wild cabbage that thrived in Asia. It belongs to the same category of vegetables as broccoli, Brussels sprouts and cabbage and is found in various sizes, from 15 cm in diameter, up to 12 cm. It consists of many concentrated white buds, due to their protection from the thick green leaves that prevent them from reaching the sunlight and the formation of chlorophyll. The part of the vegetable that is eaten is the flower itself, which is consumed in various ways – pickled, raw, boiled, steamed, etc. Raw, has the highest nutritional value.

Cauliflower is ideal for those who want to lose weight, as it does not contain fat and has few calories. Also, its low carbohydrate content makes it a good substitute for potatoes. It is rich in vitamin C, a powerful antioxidant that helps build a strong immune system, prevents skin aging and helps heal wounds.

Cauliflower is an important anti-cancer food, with many anti-cancer properties. Mixing it with saliva creates isothiocyanine, which is useful for activating liver enzymes, which in turn help detoxify the chemicals that cause cancer. Isothiocyanine, along with another chemical called sulforaphane, also inhibits the proliferation of cancer cells.