Cauliflower

If you have ever been to any kind nutritionist, regardless whether you are vegetarian or non-vegetarian, your Doctor would have migrated your diet to include cauliflower. Yes, the humble cauliflower. Don’t sniff or scoff. The cauliflower is perhaps one of the lowest in calories per gram. It also has negligible or no carbohydrates and whatever it contains are slow burning. Slow burning means that it takes time to digest which is extremely good for you as you feel satiated longer. In addition it has fiber which helps promote good bacteria and also in processing fats consumed along with your food. It has several essential minerals including phosphorous, pottasium and magnesium.

Cauliflower can be cooked in a variety of ways. It can be used as a rice substitute, made into a baked dish, made into a vegetable, combined with a wide range of other vegetables. More importantly, it comes with health-promoting phytochemicals and a host of anti-inflammatory compounds. It also has a host of vitamins including C and K. It comes with close to zero sodium and sugar or fat. Its low impact on your diet along with the many benefits makes it a must-include in any good meal plan.

Cauliflower has been linked with a reduction in cancer cells spreading as it acts as an anti-mutagen. Its anti-inflammatory compounds help fight a host of diseases that are a manifestation of inflammation. It is low in sugar and a slow-burning food making it an excellent food for people with diabetes or elevated sugar levels. The abundant supply of sulphur helps you digest the rest of your meal better. Sulforaphane in the vegetable helps prevent macular degeneration. The best way to eat cauliflower? Buy it fresh and stir-fry. Enjoy!

RBawri

Ritesh is a born again health enthusiast and holds a Certificate in Physiology from Harvard Medical School and a Certificate in Nutrition from Tufts University.

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