by Amanda Natividad, NatureBox Editor
It’s good for your tummy. Cauliflower is high in fiber, which is great for digestion. But don’t eat it too quickly — you might find yourself feeling bloated. The veggie also contains glucoraphanin, which is good for your stomach and intestines.
It’s rich in B vitamins. Not only is this vegetable rich in energizing B vitamins, it’s also an excellent source of folate, which is great for pregnant women. Folate deficiency in pregnant women can lead to problems like premature labor, low birth weight and infants with neural tube defects.
It’s full of surprises! Cauliflower isn’t exactly the trendiest vegetable. In fact, it deserves more credit for having lots of usages. You can puree it with garlic and a dash of cream — and you won’t be able to discern it from mashed potatoes. Or you can toss it with some olive oil and roast at 400 degrees for 20 minutes for a mouth-filling savoriness.
It’s an anti-inflammatory. It’s high in vitamin K and omega-3 fatty acids, so it helps prevent inflammation that leads to conditions like arthritis, inflammatory bowel disease and ulcerative colitis.
It’s multi-colored. While the white variety is most common, you can also buy orange, purple and uh… green. But green cauliflower, also known as broccoflower, shouldn’t be confused with broccoli. This species is a cross between cauliflower and broccoli, and it looks like this.
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